Properties Of Mixed Gels Based On The Interaction Between Mesona Chinensis Polysaccharide And Different Types Starch Systems And The Development Of New Mesona Chinensis Jelly

Non-starch polysaccharide?NSP?often used as thicker,stabilizer,or emulsifier in starch-based product to improve the formability and retrogradation properties.Mesona chinensis jelly is the typical product that its formation based on the interaction between starch and NSP.The traditional way of making Mesona chinensis jelly is cooking Mesona chinensis herb in alkali solution first,then filtering the dregs and adding starch into the filtrate,after pasting and cooling for some time,the dark brown,semitransparent,tea flavored Mesona chinensis jelly is done.Mesona chinensis polysaccharide?MCP?is a kind of acidic heteropolysaccharide which extracted from Mesona chinensis herb by hot water extract method,alkali-hot water extract method or enzyme extract method,et al.,it is also considered as the primary compound forming gel with starch.At present,the focus of domestic and foreign scholars studying MCP-starch system is on the apparent properties of MCP and a single starch,rarely involved in the gel formation mechanism of MCP-starch system,and the there is no studies in investigating how the interactions affected gel properties of Mesona chinensis jelly.Meanwhile,the effects of starch type on the gel properties of MCP-starch systems were never have been mentioned.This study chose three different starch which isolated by different types of plants and behaved different crystalline patterns:maize starch?cereal starch,A type?,potato starch?tuber starch,B type?and pea starch?bean starch,C type?,investigating the differences of gelatinization,macro-morphology,and interaction properties of different MCP-starch systems;studying the effects of Na₂CO₃ on the MCP-starch gels;and evaluating the changes of Mesona chinensis jelly making by different producing conditions and formulas,hoping to optimize traditional formula and control product quality.The main research contents were list as follow:1.MCP could improve the paste viscosity,gel viscoelasticity,hardness,gumminess,chewiness and other textural properties by promoting granular swelling and rearrangement of starch fragments.Meanwhile,MCP further destroyed the crystalline structure and impeded amylose leaching of maize starch;MCP inhibited swelling of potato starch granules,played a role in protecting granular integrity and promoting starch rearrangement,and improved gel viscoelasticity and other textural properties.Otherwise,MCP increased the content of slow digestible starch?SDS?and resistant starch?RS?and inhibited starch hydrolysis of potato starch;MCP promoted pea starch swelling and decreased granular strength.which led to the decrease of gel apparent viscosity,dynamic viscoelasticity and other textural properties.However,as MCP concentration increasing,the effect of improving starch rearrangement increased,and it led to the increase of gel viscoelasticity,hardness,gumminess,chewiness and other textural properties.2.The addition of Na₂CO₃?0.01 M?inhibited granular swelling of three starches,which decreased the apparent viscosity,dynamic viscoelasticity and textural properties,delayed starch gelatinization and increased gelatinized enthalpy of starches;Na₂CO₃ also strengthened gel stability of MCP-starch gels by maintaining rearrangement tendency;Na₂CO₃ could magnify the effect on promoting starch swelling which induced by MCP.The addition of 0.05%-0.1%MCP significantly increased the gel hardness,viscoelasticity and other textural properties.However,starch crystalline structure was further destroyed when added with high level MCP?0.2%?,which led to the decrease of gel strength,harness and viscoelasticity of maize starch and pea starch gels;For potato starch,Na₂CO₃ has cooperative effect on inhibiting starch swelling which induced by MCP,which led to the smaller gel strength,hardness,viscoelasticity than MCP-potato starch system.But 0.2%MCP could accelerate granular swelling and promote starch recrystallization,which resulted in the appearance of crystalline diffraction peaks.3.The effect of cooking condition,formula and starch type on the gel texture and sensory properties of Mesona chinensis jelly were evaluate.The result showed that the best way to cook Mesona chinensis jelly is adding MCP into alkali water?containing 0.3%edible Na₂CO₃?according to the ratio of 1:50 and cooking for 60min first,then added 4%maize starch/3%potato starch/3%pea starch into filter,after pasting and cooling,the Mesona chinensis-maize starch/potato starch/pea starch jelly which have great quality and sensory properties were done,and these three products were better than Mesona chinensis-tapioca starch?the most common starch used in marketing product?.In sensory evaluation,the popular product is Mesona chinensis-pea starch jelly.And the Mesona chinensis-potato/pea starch jelly won the highest grade in whatever item,color,texture,taste and flavour.The Mesona chinensis-maize starch jelly was followed,and Mesona chinensis-tapioca starch jelly was the worst.