Effects of xanthan, guar and Mesona chinensis Benth gums on the pasting, rheological, texture properties and microstructure of pea starch gels

In recent years, more and more hydrocolloids are explored and applied in the modification of native starch, Mesona chinensis Benth gum (MCG) is considered as an economical and novel starch-modification hydrocolloid like other businesses gum. In this study, the effects of xanthan gum (XG), guar gum (GG), and MCG on the pasting, rheological, texture, and thermal properties of PS were investigated. Pasting results showed that similar with XG and GG, MCG significantly increased the pasting temperature, and retarded starch water-absorption and disintegration in heating environment. The inhibitory effect of MCG on short-term retrogradation was more evident than other gums by increasing the effective concentration of starch. The strain resistibility, elastic property, and hardness of PS gels were enhanced after the addition of XG, GG, and MCG, given that more compact structure was formed by hydrogen bond in the PS-hydrocolloid matrix. Furthermore, PS-MCG gels exhibited more prominent viscoelasticity, hardness, chewiness, and thermal stability than other the PS-hydrocolloid gels, indicating that MCG effectively affected the gel properties of PS, which plays an important role in the field of starch modification. The information obtained in this paper will aid in further understanding the different effects on starch modification between MCG and other business gum, expanding the practical applications and increasing the economic effect of MCG and PS in the food industry.