Gelation characteristics of Mesona chinensis polysaccharide-maize starches gels: Influences of KCl and NaCl

• Published in: Journal of cereal science 2020-11, Vol.96, p.103108, Article 103108
• Main Authors: Luo, Yu, Shen, Mingyue, Han, Xiuying, Wen, Huiliang, Xie, Jianhua
• Format: Article
• Language: English
• Subjects: Maize starch; Mesona chinensis polysaccharide; Potassium chloride; Sodium chloride
• ISSN: 0733-5210; 1095-9963
• DOI: 10.1016/j.jcs.2020.103108

An investigation was conducted into the effects of potassium chloride (KCl) and sodium chloride (NaCl) on the gelation properties of maize starch-Mesona chinensis polysaccharide (MCP) gels. Waxy maize starch (WS), normal maize starch (NS), and high amylose maize starch (HS) were used to compare the effects of different amylose contents on the gel properties of maize starch-MCP gels. The results showed that KCl and NaCl have similar effects on the gelation, rheological, and structural properties of maize starch-MCP gels. The addition of KCl and NaCl increased the pasting viscosity, breakdown values, setback values, dynamic modulus, and apparent viscosity of maize starch-MCP gels, especially for HS-MCP gels. LF-NMR (Low-field nuclear magnetic resonance) showed that salts reduced bound water content while increasing the free water content of maize starch-MCP gels. CLSM (Confocal laser scanning microscopy) results also indicated that salt can restrict the expansion and maintain the integrity of starch granules, especially for WS-MCP gels. [Display omitted] •The addition of salt protects the integrity of starch granules during pasting.•Salt reduced swelling power of maize starch-Mesona chinensis polysaccharide gel.•Salt increased pasting viscosities and free water of mixed gel.•Electrostatic shielding was the main influence factor of salts on mixed gel.