| Starch is widely used in food and industry because of its wide range of sources,low cost and easy availability.However,some inherent characteristics of natural starch make its application more restricted.Therefore,many starch modification methods have been developed in order to expand its use range by changing the physical and chemical properties of starch.The compounding of starch and hydrocolloid substances is considered to be a green,safe and pollution-free method to improve the properties of starch,and it has been widely studied.In addition,the content of amylose has a significant effect on the properties of starch.In the starch-colloid compound system,the effect of amylose content on the synergy and crosslinking of the system is more significant.Therefore,in this paper,three corn starch and Mesona chinensis polysaccharides(MCP)with different amylose contents are selected as the research objects to explore the characteristics of MCP on corn starch gelatin with different amylose contents,in vitro digestion characteristics,aging retrogradation characteristics,and salt ion pair recovery and the impact of the distribution system.On the basis of the above experiments,a new type of Mesona chinensis pudding product has been developed.The main research contents and results include:(1)To study the effect of MCP on the gelatinization,rheology and structural properties of corn starch with different amylose content.The results show that MCP increased the gelatinization viscosity,gel strength and hardness of the three starches by enhancing the interaction between starch molecules,and MCP improved the gelatinization and gel properties of waxy corn starch(WS)most significantly.In addition,MCP can significantly promoted the formation of normal corn starch(NS)and high amylose corn starch(HS)gel network structure,and improved the viscoelasticity of the gel.The results of particle size distribution and laser confocal microscopy showed that MCP significantly increased the particle size of starch gel by affecting the dissolution and aggregation of starch components.Scanning electron microscopy observations show that MCP can improve the microstructure of starch gel,help HS formed a more stable structure,made the gel network structure more uniform,and reduced the fragment structure.(2)The effects of potassium chloride(KCl)and sodium chloride(Na Cl)on the starch-MCP compound system were studied.The main conclusions are as follows:KCl and Na Cl can increase the gelatinization viscosity and retrogradation value of the compound system gel,aparent viscosity and dynamic modulus.The dissolution swelling experiment shows that KCl and Na Cl can significantly reduce the solubility and swelling power,and the solubility inhibition effect of Na Cl is greater than that of KCl.At the same time,the laser confocal results also show that for the WS-MCP gel,KCl and Na Cl can significantly inhibit the expansion of starch granules and maintain the integrity of the granules.In addition,KCl and Na Cl can reduce the water migration in the gel network structure,which has a significant impact on the stability of the gel network structure.(3)The in vitro digestion results show that the addition of MCP can change the content of fast digestible starch(RDS)and slow digestible starch(SDS)in the three starch gels to varying degrees,and increase the content of resistant starch(RS).The research results of the short-term and long-term retrogradation characteristics of the compound system show that:MCP can not only promote the short-term retrogradation of amylose,but also promote the long-term retrogradation of amylopectin.The addition of MCP limits the water fluidity in the starch gel,and improves the gel network structure extremely significantly in the late stage of retrogradation.In addition,the results of infrared spectroscopy and X-ray diffraction also proved that the order of WS and NS increased with the increase of the amount of MCP during storage.At the same time,scanning electron microscopy results show that MCP can help maintain the stability of the starch gel network structure during the aging process.(4)Taking Mesona chinensis and WS as the main raw materials,selecting four factors of material-to-liquid ratio,starch concentration,white sugar concentration,and milk powder concentration,through single factor and orthogonal experiment,the best formula condition of Mesona chinensis pudding was A2B3C1D2,That is,the ratio of material to liquid was 1:40,the concentration of starch was 6%,the amount of white sugar added was 2%,and the amount of milk powder added was 6%.At this time,the sensory score of the pudding was 89 points.And the biggest influence on the quality of pudding was the starch concentration(B),followed by the material-to-liquid ratio(A),the amount of white sugar added(C),and the amount of milk powder added(D). |
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