This study investigated the impact of creeping fig seed polysaccharide (CFSP) on the pasting, rheological, textural properties and the in vitro digestibility of potato starch (PS). Results showed that CFSP greatly decreased the peak, trough, and breakdown viscosity during PS pasting. CFSP also increased the thixotropy properties of PS. The introduction of CFSP disrupted the PS network and decreased the consistency coefficient of PS. No disrupting effect was observed in textural properties. The hardness of CFSP-PS gel was increased with increasing CFSP ratios, while the springiness remained unchanged. This could be explained by increased pore wall thickness and size of the CFSP-PS gel structure. Moreover, substitution with CFSP not only decreased the rate but also the extent of starch digestion in vitro, and the decreases were increased with CFSP ratios. These effects may be attributed to the ability of CFSP to immobilize water and interfere with the network structure of PS. To sum, CFSP is a promising hydrocolloid that can improve both the processing and nutritional properties of PS.

这项研究调查了无花果种子多糖（CFSP）对马铃薯淀粉（PS）的粘贴，流变，质地特性和体外消化率的影响。结果表明，CFSP大大降低了PS粘贴过程中的峰，谷和击穿粘度。CFSP还增加了PS的触变性。CFSP的引入破坏了PS网络，降低了PS的一致性系数。在质地特性上未观察到破坏作用。CFSP-PS凝胶的硬度随CFSP比的增加而增加，而弹性保持不变。这可以通过增加孔壁厚度和CFSP-PS凝胶结构的尺寸来解释。此外，用CFSP替代不仅降低了淀粉消化的速度，而且降低了淀粉消化的程度。在体外，随着CFSP比值的增加，减少量增加。这些影响可能归因于CFSP固定水和干扰PS网络结构的能力。综上所述，CFSP是一种有前途的水胶体，可以改善PS的加工和营养特性。