咀嚼度
流变学
淀粉
多糖
复合数
化学
氢键
回生(淀粉)
食品科学
傅里叶变换红外光谱
热稳定性
化学工程
微观结构
材料科学
结晶学
复合材料
有机化学
直链淀粉
分子
工程类
酶
作者
Weiqi Fei,Liyuan Rong,Xin Qi,Xianxiang Chen,Feijun Luo,Huiliang Wen,Jianhua Xie
标识
DOI:10.1016/j.foodres.2024.114561
摘要
The aim of this study was to investigate the effects of Premna microphylla turcz polysaccharide (PMP) on the rheological, gelling, and structural properties of mung bean starch (MBS) and their potential interaction mechanism. Results showed that the addition of PMP significantly improved the pasting properties, rheological properties, water holding capacity, and thermostability of MBS. The texture tests showed a decrease in hardness, gumminess and chewiness, indicating the retrogradation of MBS was inhibited. Scanning electron microscopy (SEM) suggested the MBS-PMP composite gels expressed a denser microstructure with obvious folds and tears. Moreover, the results of X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FT-IR) and interaction force tests revealed the main forces between MBS and PMP were hydrogen bonds and hydrophobic interactions to form composite gels with great gelling properties. These results facilitate the practical application of MBS and PMP, and provide some references for understanding the interaction mechanism between starch and polysaccharide.
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