Effect of different Mesona chinensis polysaccharides on pasting, gelation, structural properties and in vitro digestibility of tapioca starch Mesona chinensis polysaccharides gels
Abstract The effects of Mesona chinensis polysaccharides (MCP) obtained through cellulase assisted (MCP C) and sodium carbonate assisted (MCP S) extractions on the pasting, gelation, structural properties, and in vitro digestibility of tapioca starch (TS) MCP gels were investigated. The pasting, rheological, gelation and structural properties of TS/MCPs were analyzed by rapid visco analysis (RVA) rheological analysis, texture analysis, X ray diffraction, fourier transform infrared spectroscopy (FT IR) scanning electron microscopy (SEM) respectively. And the digestibility extent of TS/MCPs was determined by an in vitro method. The expansion degree of starch granules, pasting viscosity, hardness, and the amount of amylose leached of TS were decreased after adding MCP C and increased after adding MCP S. TS/MCPs showed higher storage modulus (G' higher short range order and finer structure than that of TS. In addition, MCP C and MCP S decreased the content of rapidly digestible starch (RDS) of TS, especially when 0.5% MCP C was added. Moreover, the slowly digestible starch (SDS) and resistant starch (RS) contents of TS/MCPs were positively correlated with the G' and DO, thereby indicating that the strong and ordered gel network had a retardant impact on starch digestion.