Effect of Mesona chinensis polysaccharide on the retrogradation properties of maize and waxy maize starches during storage

Waxy maize starch (WS) and normal maize starch (NS) were used to investigate the effect of Mesona chinensis polysaccharide (MCP) on the retrogradation properties of maize starch during storage. The rheological properties, water mobility, structural properties and microstructure of samples were inves...

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Bibliographic Details
Published in:Food hydrocolloids 2020-04, Vol.101, p.105538, Article 105538
Main Authors: Luo, Yu, Xiao, Yuehuan, Shen, Mingyue, Wen, Huiliang, Ren, Yanming, Yang, Jun, Han, Xiuying, Xie, Jianhua
Format: Article
Language:English
Subjects:
Maize starch
Mesona chinensis polysaccharide
Retrogradation properties
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Summary:Waxy maize starch (WS) and normal maize starch (NS) were used to investigate the effect of Mesona chinensis polysaccharide (MCP) on the retrogradation properties of maize starch during storage. The rheological properties, water mobility, structural properties and microstructure of samples were investigated. MCP can significantly accelerate the retrogradation of WS and NS, and MCP restricted the water mobility of starch-MCP gels and diminished the decline of the spin relaxation time (T2) during retrogradation storage. In addition, the rheological and low field-nuclear magnetic resonance experiments suggested that the retrogradation of WS-MCP system mainly occurred at the later stage of retrogradation (>7 days), while retrogradation mainly took place earlier (
ISSN:0268-005X
1873-7137
DOI:10.1016/j.foodhyd.2019.105538