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Effect of Mesona chinensis polysaccharide on the pasting, rheological, and structural properties of tapioca starch varying in gelatinization temperatures.
Int J Biol Macromol. 2020 Aug 01; 156:137-143.IJ

Abstract

The effects of Mesona chinensis polysaccharide (MCP) on the pasting, rheological properties, granule size, and water mobility of tapioca starch (TS) were investigated at different gelatinization temperatures (75 °C and 95 °C). The structures of tapioca starch-Mesona chinensis polysaccharide (TM) gels formed at different gelatinization temperatures were investigated by X-ray diffraction (XRD) and scanning electron microscopy (SEM). Results showed that the peak, trough, and final viscosities of TM-95 mixtures were lower than that of TM-75 mixtures. Addition of MCP had a significant reduce (p < 0.05) on the granule size and transversal relaxation time of TM mixtures at the two gelatinization temperatures. Rheological analysis also showed that the addition of MCP increased the consistency indexes (K) and decreased the flow behavior indexes (n) of TM-95 and TM-75 gels. XRD results confirmed the diffraction peak of TM-95 gels became blunt and wider, and the diffraction peak at 17° and 23° of TM-75 gels could be observed after MCP added. In addition, the microstructures of TM-75 gels were more compact than that of TM-95 gels. These results can promote the development of TS-based products and application of MCP at different gelatinization temperatures.

Authors+Show Affiliations

State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China. Electronic address: jhxie@ncu.edu.cn.

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

32289408

Citation

Xiao, Yuehuan, et al. "Effect of Mesona Chinensis Polysaccharide On the Pasting, Rheological, and Structural Properties of Tapioca Starch Varying in Gelatinization Temperatures." International Journal of Biological Macromolecules, vol. 156, 2020, pp. 137-143.
Xiao Y, Shen M, Luo Y, et al. Effect of Mesona chinensis polysaccharide on the pasting, rheological, and structural properties of tapioca starch varying in gelatinization temperatures. Int J Biol Macromol. 2020;156:137-143.
Xiao, Y., Shen, M., Luo, Y., Ren, Y., Han, X., & Xie, J. (2020). Effect of Mesona chinensis polysaccharide on the pasting, rheological, and structural properties of tapioca starch varying in gelatinization temperatures. International Journal of Biological Macromolecules, 156, 137-143. https://doi.org/10.1016/j.ijbiomac.2020.04.041
Xiao Y, et al. Effect of Mesona Chinensis Polysaccharide On the Pasting, Rheological, and Structural Properties of Tapioca Starch Varying in Gelatinization Temperatures. Int J Biol Macromol. 2020 Aug 1;156:137-143. PubMed PMID: 32289408.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of Mesona chinensis polysaccharide on the pasting, rheological, and structural properties of tapioca starch varying in gelatinization temperatures. AU - Xiao,Yuehuan, AU - Shen,Mingyue, AU - Luo,Yu, AU - Ren,Yanming, AU - Han,Xiuying, AU - Xie,Jianhua, Y1 - 2020/04/11/ PY - 2020/02/16/received PY - 2020/03/07/revised PY - 2020/04/03/accepted PY - 2020/4/15/pubmed PY - 2021/3/12/medline PY - 2020/4/15/entrez KW - Gelatinization temperature KW - Mesona chinensis polysaccharide KW - Pasting KW - Rheology KW - Tapioca starch SP - 137 EP - 143 JF - International journal of biological macromolecules JO - Int J Biol Macromol VL - 156 N2 - The effects of Mesona chinensis polysaccharide (MCP) on the pasting, rheological properties, granule size, and water mobility of tapioca starch (TS) were investigated at different gelatinization temperatures (75 °C and 95 °C). The structures of tapioca starch-Mesona chinensis polysaccharide (TM) gels formed at different gelatinization temperatures were investigated by X-ray diffraction (XRD) and scanning electron microscopy (SEM). Results showed that the peak, trough, and final viscosities of TM-95 mixtures were lower than that of TM-75 mixtures. Addition of MCP had a significant reduce (p < 0.05) on the granule size and transversal relaxation time of TM mixtures at the two gelatinization temperatures. Rheological analysis also showed that the addition of MCP increased the consistency indexes (K) and decreased the flow behavior indexes (n) of TM-95 and TM-75 gels. XRD results confirmed the diffraction peak of TM-95 gels became blunt and wider, and the diffraction peak at 17° and 23° of TM-75 gels could be observed after MCP added. In addition, the microstructures of TM-75 gels were more compact than that of TM-95 gels. These results can promote the development of TS-based products and application of MCP at different gelatinization temperatures. SN - 1879-0003 UR - https://www.unboundmedicine.com/medline/citation/32289408/Effect_of_Mesona_chinensis_polysaccharide_on_the_pasting_rheological_and_structural_properties_of_tapioca_starch_varying_in_gelatinization_temperatures_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0141-8130(20)32895-6 DB - PRIME DP - Unbound Medicine ER -