Abstract
In order to elucidate the mechanism of interaction between Mesona chinensis polysaccharide (MCP) and wheat starch, the granular swelling, amylose leaching, and gelatinisation properties of 20 mg wheat starch/g suspension were studied in the presence of increasing concentrations of MCP. At room temperature, the presence of MCP (0.2–15.8 mg/g suspension) induced shear-reversible starch aggregation. Heating of starch-MCP suspension resulted in an earlier onset of viscosity that was characterised by a peak “M”. This was also accompanied by delayed granular swelling and a 40% reduction in amylose leaching when 11.3 mg MCP/g suspension was present. An interaction was thought to occur when amylose leaches out of wheat starch granules forming an MCP-amylose barrier, increasing the apparent size of the granules. The final G′ of starch gel (∼1 Pa) increased during cooling in the presence of increasing concentrations of MCP up to 20 Pa with 11.3 mg MCP/g suspension, indicative of a 3D network comprising of amylose, MCP and starch granules. The final gel properties were dependent on the concentration of MCP present whereby an extensive MCP-amylose network was required to stabilise the starch granule aggregates despite a reduction in the amount of amylose leached.
Published Version
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