Abstract Tamarind seed polysaccharide (TSP) is commonly used as a stabilizer, suspending agent, and thickener. In this study, the effects of tamarind seed polysaccharide on gelatinization, and the rheological and structural properties of waxy (WCS), normal (CS), and high amylose corn starch (HACS) were investigated. Rapid visco analysis (RVA) and thermal property analysis demonstrated that TSP molecules bind with starch granules to retard gelatinization. Steady flow test results showed that corn starch with different amylose/amylopectin ratios in the absence or presence of TSP presented non-Newtonian fluid properties. Further, the CS or WCS with TSP mixtures exhibited a typically rheological behavior of weak gel. TSP molecules enhanced the elastic properties of high amylose corn starch gels. The presence of TSP also influenced water distribution in the starch-TSP mixture system. Structural characteristic analysis suggested that TSP bound with starch molecules to change their conformation, and influence the gelatinization of starch, especially for amylopectin. The results demonstrated that TSP changes the physicochemical and structural properties of starch through interaction with it, and facilitates the effective bonding with amylopectin.

中文翻译：

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罗望子籽多糖对不同直链/支链淀粉比例玉米淀粉糊化、流变和结构特性的影响

摘要 罗望子种子多糖 (TSP) 通常用作稳定剂、悬浮剂和增稠剂。在本研究中，研究了罗望子种子多糖对糊化的影响，以及蜡质 (WCS)、普通 (CS) 和高直链玉米淀粉 (HACS) 的流变学和结构特性。快速粘度分析 (RVA) 和热性能分析表明 TSP 分子与淀粉颗粒结合以延缓糊化。稳态流动试验结果表明，在不存在或存在 TSP 的情况下，具有不同直链淀粉/支链淀粉比例的玉米淀粉呈现出非牛顿流体特性。此外，具有 TSP 混合物的 CS 或 WCS 表现出典型的弱凝胶流变行为。TSP 分子增强了高直链玉米淀粉凝胶的弹性。TSP 的存在也影响了淀粉-TSP 混合物体系中的水分分布。结构特征分析表明，TSP与淀粉分子结合，改变其构象，影响淀粉的糊化，尤其是支链淀粉。结果表明，TSP 通过与淀粉的相互作用改变了淀粉的理化和结构特性，并促进了与支链淀粉的有效结合。