Effects of xanthan gum and sodium alginate on gelatinization and gels structure of debranched pea starch by pullulanase

Abstract

This study evaluated the impacts of xanthan gum (XG), sodium alginate (SA), and XG-SA complex formulations on the pasting, rheology, structural properties, amylose content, and in vitro digestibility of debranched pea starch (DBPS) treated with pullulanase. The amylose content of DBPS increased from 34.24% to 49.35%. The resistant starch (RS) increased from 35.12% to 38.90%. Further, the addition of polysaccharides increased the viscosity of DBPS, and the fluidity of the DBPS gels was enhanced. The amylose content and relative crystallinity (RC) of the XG-added samples decreased. In contrast, the RC of SA and XG-SA samples increased from 38.34% to 40.97%–40.48% and 47.64%, respectively. Additionally, XG, SA, and XG-SA increased the RS content, and the highest RS content (52.65%) was noted for 1% SA. This study provides a theoretical basis and new insights about DBPS and polysaccharide applications in food and materials. • Xanthan gum (XG), sodium alginate (SA) and XG-SA increased the viscosity of DBPS. • XG and SA enhanced the gel fluidity and water holding capacity of DBPS. • The resistant starch content increased in the presence of XG and SA. • XG and SA improved the gelation properties of DBPS in different ways.