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Understanding the role of Taraxacum mongolicum polysaccharide for corn starch gel amelioration: Physicochemical and structural properties

Author

Listed:
  • Mei Lu

    (Food Science Department, Weifang Engineering Vocational College, Qingzhou, P.R. China)

  • Yining Dou

    (Food Science Department, Weifang Engineering Vocational College, Qingzhou, P.R. China)

  • Jialing Xu

    (Food Science Department, Weifang Engineering Vocational College, Qingzhou, P.R. China)

  • Yuanyuan Zhang

    (Food Science Department, Weifang Engineering Vocational College, Qingzhou, P.R. China)

Abstract

This paper aims to investigate the effects of Taraxacum mongolicum polysaccharides (TMPs) on the pasting, rheological, gel properties, and structural properties of corn starch (CS) by using different methods. The results show that TMPs could markedly enhance the peak, breakdown, and setback viscosities. TMPs-CS gels showed shear-thinning behaviour, and TMPs could effectively improve the viscoelasticity of TMPs-CS gels, and TMPs could enhance the gel strength and hardness of TMPs-CS gels. Moreover, TMPs could enlarge the size and increase water holding capacity of TMPs-CS gels, whereas TMPs could decrease the relative crystallinity of TMPs-CS gels. Furthermore, TMPs could be bound to CS through non covalent interactions by infrared spectroscopy analysis, and TMPs could increase the thermal stability, reduce ΔH values of TMPs-CS gels, and reduce its thermal decomposition temperature. The microstructure of TMPs-CS gels exhibited the honeycomb-like porous structure, and TMPs could enhance the pore size and accelerate the destruction of TMPs-CS gels particles. The findings contribute to expanding the application of polysaccharides in starch-based foods

Suggested Citation

  • Mei Lu & Yining Dou & Jialing Xu & Yuanyuan Zhang, . "Understanding the role of Taraxacum mongolicum polysaccharide for corn starch gel amelioration: Physicochemical and structural properties," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 0.
    • Handle: RePEc:caa:jnlcjf:v:preprint:id:52-2025-cjfs
    DOI: 10.17221/52/2025-CJFS
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