1. Effects of synergistic action of courgette polysaccharide and coumalic acid on pasting, rheological, and thermal properties of potato starch
- Author
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Yu Zhang, Xunze Han, Shengtong Zhou, Pengxinyi Xiao, Yiming Wang, Yuanxue Jiang, Bingjie Yang, and Jing Zhao
- Subjects
coumalic acid ,courgette polysaccharides ,gelatinization ,potato starch ,rheological ,synergistic action ,Nutrition. Foods and food supply ,TX341-641 ,Food processing and manufacture ,TP368-456 - Abstract
Abstract The effects of courgette polysaccharides (CP) and coumalic acid (COA) on gelatinization, rheology, thermodynamics, microstructure, freeze–thaw stability, and in vitro digestibility of potato starch (PS) were studied. The synergistic effect of CP and COA on PS was further analyzed. The results showed that peak viscosity (PV) decreased from 6649.00 to 3462.50 mPa s and 3825.00 mPa s, respectively, after CP and COA were added. Under the combined effect of the two, it will be as low as 3225.50 mPa s. Besides, trough viscosity (TV), breakdown viscosity (BV), and final viscosity (FV) had the same trend. The presence of CP and COA can significantly delay the short‐term retrogradation of PS, especially in the case of high dose of CP and low dose of COA. Rheological tests showed that all sample gels belonged to the weak gel system (tan δ
- Published
- 2024
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