Abstract：
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.
摘要：
黄芪多糖(APS)对流变学的影响,纹理，保水,研究了绿豆淀粉（MBS）/亚麻籽蛋白（FP）复合凝胶的微观结构特性。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对硬度有不同的影响，凝胶的胶粘性和粘结性。添加APS通过在凝胶网络中捕获更多的固定化水和游离水而显着提高了保水能力。微观结构,与对照凝胶(MBS/FP)相比,MBS/FP/APS复合凝胶显示出具有减小的孔径的复杂网络。国际吞咽困难饮食标准化计划（IDDSI）测试表明，APS含量低于0.09％的凝胶可归类为6级，而APS含量为0.12％的凝胶可归类为7级。机械上,APS可以通过影响淀粉糊化和氢键作用来影响三聚复合体系中淀粉和蛋白质之间的相互作用。进一步促进了强化凝胶网络的形成和凝胶性质的改变。这些结果表明，大分子APS可以改善淀粉-蛋白质复合体系的结构和质地性质，并赋予基于FP的凝胶食品各种功能特性。
