Physicochemical and Structural Properties of Corn Starch-Auricularia cornea Ehrenb. Polysaccharide Blends

被引：5
|
作者：
Li Y. [1 ]
Cui W. [1 ]
Zhao C. [1 ]
Wu Y. [1 ]
Wang S. [1 ]
Cao Y. [1 ]
Xu X. [1 ]
Liu J. [1 ]
机构：
[1] National Engineering Laboratory for Wheat and Corn Deep Processing, College of Food Science and Engineering, Jilin Agricultural University, Changchun
来源：
Shipin Kexue/Food Science | 2021年 / 42卷 / 04期
关键词：
Auricularia cornea Ehrenb. polysaccharide; Corn starch; Physicochemical properties; Structural properties;
D O I：
10.7506/spkx1002-6630-20190918-219
中图分类号：
学科分类号：
摘要：
In this paper, different concentrations of polysaccharides extracted from Auricularia cornea Ehrenb. were used to prepare corn starch-polysaccharide blends, and their physicochemical and structural properties were studied. The results showed that compared with those of corn starch, the peak viscosity and peak time of blends was increased, the breakdown and setback was decreased, the peak temperature (TP) was increased significantly, and the enthalpy difference (ΔH) was decreased, indicating improved stability and anti-aging capacity. This effect was more significant with increasing level of polysaccharide addition. After the addition of the polysaccharides, the consistency coefficient K was increased, the fluid index n was decreased, the pseudoplasticity was enhanced leading to the easier occurrence of shear thinning, and the storage and loss moduli were increased. The maximum storage modulus was observed with addition of 0.5% A. cornea Ehrenb. polysaccharides. Scanning electron microscopy (SEM) showed that the polysaccharides reduced the size of pores within the microstructure, and the blends with 0.5% and 1. 0% A. cornea Ehrenb. polysaccharides had a more uniform and dense gel structure. Infrared spectroscopy showed that no new groups were formed in the starch-polysaccharide blends. The structural orderliness of starch was improved at an addition level of 0.5% but reduced at 1.0%, 2.0%, 5.0% and 10.0%. This study can provide a reference for the application of A. cornea Ehrenb. polysaccharides in starch-based foods. © 2021, China Food Publishing Company. All right reserved.
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页码：58 / 64
页数：6
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