Small molecular sugars effect on the pasting and retrogradation of Mesona chinensis polysaccharide/starch complexes

• Published in: International journal of food science & technology Vol. 59; no. 3; pp. 1935 - 1944
• Main Authors: Su, Yu‐Bin, Zhang, Jiawei, Huang, Kaijiao, Xie, Nengzhong
• Format: Journal Article
• Language: English
• Published: Oxford Wiley Subscription Services, Inc 01.03.2024
• Subjects: Additives; Calorimetry; Differential scanning calorimetry; electron microscopy; Food additives; food science; Fourier transform infrared spectroscopy; Fourier transforms; Freeze thaw cycles; Freeze-thawing; Freezing; gels; Glucose; hydrogel; Infrared spectroscopy; Lactose; Mesona chinensis; Platostoma palustre; polysaccharide; Polysaccharides; Refrigeration; retrogradation; Scanning electron microscopy; Starch; starch retrogradation; Sucrose; Sugar; tapioca starch; texture; Thawing; Trehalose; viscometers; X-ray diffraction

Summary Small molecular sugars have gained substantial attention as common food additives for anti‐retrogradation of starch. However, the effect of small molecular sugars on the pasting and retrogradation behaviours of starchy foods with complex components is different from that of native starch owi...