Impact of soluble soybean polysaccharides with different molecular weights on the pasting, gel, and structural properties of potato starch

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-09-26 DOI:10.1016/j.foodchem.2025.146531

Huishan Shen , Shangzhen Cheng , Zan Cui , Weimin Kang , Yanyan Zhang , Xingli Liu , Hongwei Wang , Hua Zhang

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Abstract

Polysaccharides affect the properties of starch, with the effect dependent on their molecular structure. Therefore, this study prepared three soluble soybean polysaccharides (SSPS) with different molecular weights and investigated the effects of the three SSPS on the pasting, gel, and structural properties of potato starch. The results showed that adding three molecular weights of SSPS significantly reduced the swelling power, peak viscosity, breakdown, final viscosity, and setback of potato starch, while significantly increasing the thermodynamic temperature (T_o, Tₚ, and T_c) of starch. The addition of high molecular weight SSPS (H-SSPS) promoted the formation of a dense gel network structure and significantly improved the storage modulus (G′), loss modulus (G″), gel strength, and hardness of starch gel. However, the addition of middle molecular weight SSPS (M-SSPS) and low molecular weight SSPS (L-SSPS) formed a relatively loose gel network structure and significantly reduced the G′, G″, hardness, and gel strength of the starch gel. X-ray diffraction and Fourier transform infrared spectroscopy results revealed that H-SSPS could improve the short-range order and crystallinity of starch gel, while M-SSPS and L-SSPS reduced the stability of the ordered structure of starch gels. Overall, H-SSPS can effectively enhance starch's gel properties. This study helps to expand the application of SSPS and improve the quality of starch-based foods.

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不同分子量可溶性大豆多糖对马铃薯淀粉糊化、凝胶化及结构特性的影响

多糖影响淀粉的性质，其影响取决于其分子结构。为此，本研究制备了3种不同分子量的可溶性大豆多糖（SSPS），并研究了3种可溶性大豆多糖对马铃薯淀粉糊化、凝胶化和结构性能的影响。结果表明，添加三种分子量的SSPS显著降低了马铃薯淀粉的膨胀力、峰值粘度、破碎度、最终粘度和挫折度，同时显著提高了淀粉的热力学温度（To、Tₚ和Tc）。高分子量SSPS （H-SSPS）的加入促进了致密凝胶网络结构的形成，显著提高了淀粉凝胶的储存模量（G′）、损失模量（G″）、凝胶强度和硬度。而中分子量SSPS （M-SSPS）和低分子量SSPS （L-SSPS）的加入形成了相对松散的凝胶网络结构，显著降低了淀粉凝胶的G′、G″、硬度和凝胶强度。x射线衍射和傅里叶变换红外光谱结果表明，H-SSPS可以提高淀粉凝胶的近程有序度和结晶度，而M-SSPS和L-SSPS则降低了淀粉凝胶有序结构的稳定性。总的来说，H-SSPS可以有效地增强淀粉的凝胶性能。本研究有助于扩大SSPS的应用范围，提高淀粉类食品的质量。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.