Mesona chinensis polysaccharides promote molecular crosslinking and gel formation of debranched waxy maize starch

The effect of Mesona chinensis polysaccharides (MCP) on the gel, rheological, and structural properties of debranched waxy maize starch (DWMS) were investigated. The gel strength of DWMS-MCP gels first increased and then decreased with MCP concentrations. Addition of MCP (≤1 g/100 g) revealed higher dynamic modulus with a more solid-like behavior. However, an excess of MCP had the opposite effect. Inverted fluorescence microscopy showed that the...