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Understanding the interaction between wheat starch and Mesona chinensis polysaccharide

Author:
Yuris, Anynda, Goh, Kelvin Kim Tha, Hardacre, Allan Keith, Matia-Merino, Lara
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2017 v.84 pp. 212-221
ISSN:
0023-6438
Subject:
Platostoma palustre, ambient temperature, amylose, gelatinization, gels, granules, leaching, starch granules, viscosity, wheat starch
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.
Agid:
5761952