Effect of maize, potato, and pea starches with Mesona chinensis polysaccharide on pasting, gelatinization properties, granular morphology and digestion

Abstract

The influences of Mesona chinensis polysaccharide (MCP) on the gel properties, morphology, and digestion of three different starches, namely, maize starch (MS), potato starch (PoS), and pea starch (PeS) were investigated. MCP interacted with the different starches in various ways. The addition of MCP increased pasting viscosity and gel strength and decreased syneresis of MS. MCP inhibited the granular swelling of PoS, thereby protecting its granular integrity and increasing its gel strength. MCP promoted the granular swelling of PeS and then increased the pasting viscosity of PeS, which leads to the decreased of PeS gel strength. X-ray diffraction showed that MCP affected the diffraction intensity of the three starches. In vitro digestion showed that MCP played a positive role in the starch hydrolysis of MS and PeS, however, the opposite effect was observed for PoS.