The effects of Astragalus polysaccharide (APS) on rheological, textural, water-holding, and microstructural properties of mung bean starch (MBS)/flaxseed protein (FP) composite gels were investigated. Results showed that the storage modulus (G′) of gels with APS were significantly lower than that of the control gel, while different concentrations of APS possessed diverse effects on the hardness, gumminess and cohesiveness of the gels. Adding APS significantly improved the water retention capacity by trapping more immobilized and free water in the gel network. Microstructurally, the MBS/FP/APS composite gels displayed a complex network with reduced pore size compared with that of the control gel (MBS/FP). International dysphagia diet standardization initiative (IDDSI) tests suggested that gels with APS contents below 0.09 % could be classified into level 6, while gel with 0.12 % APS could be categorized as level 7. Mechanistically, APS could influence the interactions between starch and protein within the tri-polymeric composite systems by affecting starch gelatinization and hydrogen bonding, further contributing to the formation of strengthened gel network and the change of gel properties. These results suggest that the macromolecular APS can improve the structural and textural properties of the starch-protein composite systems, and impart various functional properties to the FP-based gel foods.

黄芪的功效研究了多糖 (APS) 对绿豆淀粉 (MBS)/亚麻籽蛋白 (FP) 复合凝胶的流变学、质地、保水性和微观结构特性的影响。结果表明，APS凝胶的储能模量（G'）明显低于对照凝胶，而不同浓度的APS对凝胶的硬度、胶粘性和内聚性具有不同的影响。添加 APS 通过在凝胶网络中捕获更多的固定水和游离水，显着提高了保水能力。在微观结构上，与对照凝胶 (MBS/FP) 相比，MBS/FP/APS 复合凝胶显示出孔径减小的复杂网络。国际吞咽困难饮食标准化倡议（IDDSI）测试表明，APS 含量低于 0.09% 的凝胶可分为 6 级，而含有 0.12% APS 的凝胶可归类为 7 级。从机理上讲，APS 可以通过影响淀粉糊化和氢键键合来影响三聚复合体系中淀粉和蛋白质之间的相互作用，进一步有助于形成强化的凝胶网络和凝胶性质的改变。这些结果表明，大分子 APS 可以改善淀粉-蛋白质复合系统的结构和质地特性，并赋予 FP 基凝胶食品各种功能特性。进一步有助于形成强化的凝胶网络和改变凝胶性能。这些结果表明，大分子 APS 可以改善淀粉-蛋白质复合系统的结构和质地特性，并赋予 FP 基凝胶食品各种功能特性。进一步有助于形成强化的凝胶网络和改变凝胶性能。这些结果表明，大分子 APS 可以改善淀粉-蛋白质复合系统的结构和质地特性，并赋予 FP 基凝胶食品各种功能特性。