Effects of Cactus Polysaccharide on Pasting, Rheology, Structural Properties, In Vitro Digestibility, and Freeze-Thaw Stability of Rice Starch.

ABSTRACT: This study combined rice starch (RS) with cactus polysaccharide (CP) at different composites (0.6%, 1.2%, 1.8%, 2.4%, and 3.0%, w/w), and analyzed the variations in the complex gelatinization properties, rheological properties, thermal properties, structural properties, digestibility, and freeze-thaw stability. As a result, the pasting parameters (p < 0.05) and storage modulus (G') together with the loss modulus (G″) decreased as the CP concentration increased; meanwhile, the RS and the CP-RS gels were pseudoplastic fluids. As revealed by differential scanning calorimetry (DSC), incorporating CP into the starch elevated the starch gelatinization temperature while decreasing gelatinization enthalpy, revealing that CP effectively retarded long-term retrogradation in RS.

SUBMITTER: Zhu Y 

PROVIDER: S-EPMC11311433 | biostudies-literature | 2024 Jul

REPOSITORIES: biostudies-literature