Auricularia auricula-judae polysaccharide (AP) has unique molecular structures and multiple bioactivities with excellent gel-forming property and thermal tolerance. However, few researches focus on the interactions between AP and legume starches. In this study, the effects of AP on the pasting, gelatinization, rheology, microstructure, and in vitro digestibility of kidney bean starch (KBST) were evaluated. The pasting, gelling and structural properties of AP-KBST mixtures were characterized by rapid visco analyzer, rheometry, texture analyzer, laser particle analyzer, low-field nuclear magnetic resonance, Fourier transform infrared spectroscopy and scanning electron microscopy, respectively. And an in vitro method was employed to measure the digestibility of AP-KBST composites. The pasting viscosity, swelling degree of starch granules, viscoelasticity, gel strength, cold storage stability and water-retention capacity of KBST were enhanced with increasing AP concentration. The combination of AP and KBST exhibited a higher short-range ordered and a firmer and denser structure than that of KBST alone. Moreover, AP increased the contents of resistant starch and slowly digestible starch, which were positively correlated with the storage modulus and the degree of order, thereby suggesting that the formation of strong and ordered gel network structure by synergistic interactions between AP and KBST was responsible for the reduced starch digestibility.

黑木耳多糖（AP）具有独特的分子结构和多种生物活性，具有优异的凝胶形成性能和耐热性。然而，很少有研究关注AP与豆类淀粉之间的相互作用。本研究评估了 AP 对芸豆淀粉 (KBST)的糊化、糊化、流变学、微观结构和体外消化率的影响。AP-KBST混合物的糊化、胶凝和结构特性分别通过快速粘度分析仪、流变仪、质地分析仪、激光颗粒分析仪、低场核磁共振、傅里叶变换红外光谱和扫描电子显微镜进行表征。和体外方法用于测量AP-KBST复合材料的消化率。KBST的糊化粘度、淀粉颗粒溶胀度、粘弹性、凝胶强度、冷藏稳定性和保水能力随着AP浓度的增加而增强。与单独使用 KBST 相比，AP 和 KBST 的组合表现出更高的短程有序和更坚固、更致密的结构。此外，AP 增加了抗性淀粉和慢消化淀粉的含量，这与储能模量和有序度呈正相关，从而表明 AP 和 KBST 之间的协同相互作用形成了强而有序的凝胶网络结构。淀粉消化率降低。