期刊论文

Fu, Yang;Wang, XD;Fu, Y

英文

Food Hydrocolloids

0268-005X

2023

144

109057

10.1016/j.foodhyd.2023.109057

This research was financially supported by the Scientific Research Project of the Education Department of Hubei Province (No: B2020065), the Open Project Fund of the Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University) (No: 2019GYBQGDKFB02), and the Open Project Fund of Hubei Key Laboratory for Processing and Transformation of Agricultural Products (No: NJZ202103). The authors would like to thank Shiyanjia Lab (www.shiyanjia.com) for the XRD test.

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Temperature fluctuation damages the quality of starch-based foods, and the freeze-thaw cycle (FTC) can simulate this process. This study investigated how Mulberry leaf polysaccharides (MLP) affect the freeze-thaw stability and digestibility of wheat starch (WS). During FTC, MLP reduced the syneresis and retarded the water migration of WS gel. Meanwhile, MLP delayed the recrystallization of starch, which reduced the enthalpy value and crystallinity of WS gel during FTC. The addition of MLP significantly reduced the hardness of WS gel. Furthermore, MLP could prevent the deterioration of the rheo...