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• W3020689908 endingPage "116316" @default.
• W3020689908 startingPage "116316" @default.
• W3020689908 abstract "Interactions between starch and non-starch polysaccharides are very important for predicting and controlling the structure and function of starch-.based products. In this study, the effects of Mesona chinensis Benth polysaccharide (MCP) on the pasting, rheological, structural, and water mobility properties of rice starch (RS)-MCP gels were evaluated. Results indicated that MCP can increase the pasting viscosity, and gel properties of RS-MCP gels. Rheological results showed that RS-MCP gels exhibited shear-thinning behavior and that MCP can enhance the viscoelasticity of RS-MCP gels. Fourier-transform infrared spectra results indicated no covalent interaction between RS and MCP, and MCP could increase the degree of short-range order of RS-MCP gels. MCP also enhanced the water-retention capacity of RS-MCP gels. Scanning electron microscopy results suggested that MCP could decrease the pore sizes of RS gels and the microstructure of RS gels became more ordered at 0.1 % concentration of MCP. The results suggested that the amylose and MCP molecules interacted through hydrogen bonds and electrostatic forces, which enhanced the gelling properties of RS-MCP gels. Overall, this study shows the potential applications of MCP, and also provides the theoretical basis of interactions in starch-hydrocolloids systems." @default.
• W3020689908 created "2020-05-01" @default.
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• W3020689908 date "2020-07-01" @default.
• W3020689908 modified "2023-10-02" @default.
• W3020689908 title "Interaction between rice starch and Mesona chinensis Benth polysaccharide gels: Pasting and gelling properties" @default.
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• W3020689908 doi "https://doi.org/10.1016/j.carbpol.2020.116316" @default.
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