The effects of Mesona chinensis Benth gum on the pasting, rheological, and microstructure properties of different types of starches.

ABSTRACT: The effect of Mesona chinensis Benth gum (MCG) on pasting, rheological and texture properties of different types of starches (tubers, cereals, and beans) were investigated. Pasting results showed that the pasting temperatures (PT) of native cereal and beans starch were higher, and MCG decreased the PT of starch granules by competing water with starch granules for water. MCG increased the peak viscosity and breakdown viscosity of native starches except potato starch, and effectively promoted the short-term retrogradation of all kinds of starches. Rheological results also revealed MCG increased apparent viscosity and dynamic modulus of native starch gels, given that the compacter network structures could be formed after adding MCG. The compacter network structures also contribute to t

SUBMITTER: Rong L 

PROVIDER: S-EPMC9691455 | biostudies-literature | 2022

REPOSITORIES: biostudies-literature