Abstract：
In order to broaden the application range of squash polysaccharide (WESP/SWESP) and caffeic acid (CAA) and improve the quality of potato starch (PS) products, the effects of WESP/SWESP and CAA on the gelatinization, rheology, thermodynamics, microstructure and in vitro digestion of PS were investigated. Meanwhile, the synergistic effect of WESP/SWESP and CAA on PS was further analyzed. Differently, due to WESP and SWESP had different monosaccharide composition and structure, they had different effects on the system. Pasting properties results showed that the presence of WESP/SWESP and CAA significantly reduced the peak viscosity, trough viscosity, breakdown viscosity and final viscosity of PS, especially under the combined action. In rheological tests, all sample gels belonged to the pseudoplastic fluids and weak gel system (tan δ < 1). Besides, thermodynamic properties revealed that WESP/SWESP and CAA synergistic effect had better retrogradation delay effect. In the ternary system, WESP/SWESP, CAA and PS can form a new network structure and improve the stability of the gel system. In addition, the results of infrared spectroscopy, Raman spectroscopy, x-ray diffraction and scanning electron microscopy exhibited that the ternary system can promote the accumulation and winding of the spiral structure of PS chain, and make the structure of PS gel network more orderly and stable. Furthermore, compared with PS gel, the ternary system had lower RDS and higher SDS and RS content, suggesting that the addition of WESP/SWESP and CAA at the same time was more conducive to reducing the hydrolysis rate of PS. This work revealed the interaction between WESP/SWESP, CAA and PS, which improved the physicochemical and digestive properties of PS. It will provide a theoretical basis for improving the quality of potato starch-related products and developing functional foods.
摘要：
为了拓宽南瓜多糖(WESP/SWESP)和咖啡酸(CAA)的应用范围,提高马铃薯淀粉(PS)产品的品质,WESP/SWESP和CAA对糊化的影响，流变学,热力学，研究了PS的微观结构和体外消化。同时,进一步分析了WESP/SWESP和CAA对PS的协同作用。不同的是,由于WESP和SWESP具有不同的单糖组成和结构，他们对系统有不同的影响。糊化性能结果表明，WESP/SWESP和CAA的存在显著降低了峰值粘度，槽粘度，PS的分解粘度和最终粘度，特别是在联合作用下。在流变试验中,所有样品凝胶均属于假塑性流体和弱凝胶体系(tanδ<1)。此外,热力学性质显示，WESP/SWESP与CAA的协同作用具有较好的回生延迟效应。在三元体系中，WESP/SWESP，CAA和PS可以构成新的网络结构，进步凝胶体系的稳固性。此外,红外光谱的结果，拉曼光谱,X射线衍射和扫描电子显微镜显示，三元体系可以促进PS链螺旋结构的积累和缠绕，并使PS凝胶网络结构更加有序和稳定。此外，与PS凝胶相比，三元体系RDS较低，SDS和RS含量较高，提示同时加入WESP/SWESP和CAA更有利于降低PS的水解速率。这项工作揭示了WESP/SWESP之间的相互作用，CAA和PS，改善了PS的理化和消化特性。为提高马铃薯淀粉相关产品质量和开发功能性食品提供理论依据。
