Effect of dandelion root polysaccharide on structure, rheology and retrogradation properties of corn starch during storage

Abstract

The influence of dandelion root polysaccharide (DRP) on the retrogradation characteristics of corn starch (CS) in the process of storage was studied. Compared with native corn starch gel, the blue value (BV), hardness and syneresis were significantly decreased with the increasing of DRP concentration. Fourier transform infrared (FT-IR) and X-ray diffraction (XRD) showed that DRP addition inhibited the recrystallisation of CS during retrogradation. In addition, the dynamic rheological behaviours confirmed that DRP could enhance the shear stability and reduce the elastic properties of corn starch gel. These data showed DRP had potential application value in delaying starch retrogradation and improving food texture.

Effect of Cyperus esculentus polysaccharide on Cyperus esculentus starch: Pasting, rheology and in vitro digestibility

“…To further investigate the impact of CEP addition on the short-range ordered structure of the samples, the 1200–800 cm −1 band of the original infrared spectrum was subjected to deconvolution analysis. The changes in the ordered structure of starch are commonly analysed using the R 1047/1022 ratio (DO) and the R 1022/995 ratio (DD) ( Wang et al, 2022 ). DO values serve as an indicator of the degree of starch short-range ordering, while DD values are associated with the extent of the double helix.…”