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Effects of Auricularia auricula-judae polysaccharide on pasting, gelatinization, rheology, structural properties and in vitro digestibility of kidney bean starch
- Source :
- International Journal of Biological Macromolecules. 191:1105-1113
- Publication Year :
- 2021
- Publisher :
- Elsevier BV, 2021.
-
Abstract
- Auricularia auricula-judae polysaccharide (AP) has unique molecular structures and multiple bioactivities with excellent gel-forming property and thermal tolerance. However, few researches focus on the interactions between AP and legume starches. In this study, the effects of AP on the pasting, gelatinization, rheology, microstructure, and in vitro digestibility of kidney bean starch (KBST) were evaluated. The pasting, gelling and structural properties of AP-KBST mixtures were characterized by rapid visco analyzer, rheometry, texture analyzer, laser particle analyzer, low-field nuclear magnetic resonance, Fourier transform infrared spectroscopy and scanning electron microscopy, respectively. And an in vitro method was employed to measure the digestibility of AP-KBST composites. The pasting viscosity, swelling degree of starch granules, viscoelasticity, gel strength, cold storage stability and water-retention capacity of KBST were enhanced with increasing AP concentration. The combination of AP and KBST exhibited a higher short-range ordered and a firmer and denser structure than that of KBST alone. Moreover, AP increased the contents of resistant starch and slowly digestible starch, which were positively correlated with the storage modulus and the degree of order, thereby suggesting that the formation of strong and ordered gel network structure by synergistic interactions between AP and KBST was responsible for the reduced starch digestibility.
- Subjects :
- food.ingredient
Starch
Cold storage
Polysaccharide
Biochemistry
chemistry.chemical_compound
food
Auricularia
Rheology
Polysaccharides
Structural Biology
Tensile Strength
medicine
Food science
Particle Size
Fourier transform infrared spectroscopy
Resistant starch
Molecular Biology
Phaseolus
chemistry.chemical_classification
Rheometry
Viscosity
Chemistry
Temperature
General Medicine
Food Storage
Gelatin
Digestion
Swelling
medicine.symptom
Subjects
Details
- ISSN :
- 01418130
- Volume :
- 191
- Database :
- OpenAIRE
- Journal :
- International Journal of Biological Macromolecules
- Accession number :
- edsair.doi.dedup.....50d4a9b89c65f03dda260284426ad44f