Small molecular sugars have gained substantial attention as common food additives for anti-retrogradation of starch. However, the effect of small molecular sugars on the pasting and retrogradation behaviours of starchy foods with complex components is different from that of native starch owing to the interaction between different components. In this study, the pasting and retrogradation behaviours of Mesona chinensis polysaccharide/starch complexes combined with different sugars (trehalose, glucose, sucrose and lactose) were investigated by Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), scanning electron microscopy (SEM), texture profile analysis (TPA), rapid viscometer analysis (RVA) and differential scanning calorimetry (DSC). SEM showed that the complex gel systems with various sugars exhibited smoother lamellar surfaces and profiles than those of the control group after refrigeration. RVA and DSC demonstrated that the addition of sugars significantly affected the pasting of the composite gel system. TPA, FT-IR, XRD and SEM revealed that glucose, sucrose and lactose effectively inhibited the retrogradation of the composite gel system and that glucose was a candidate for inhibition of the retrogradation of the complex gel system. Additionally, the water separation of the composite gel system with sugars was lower than that of the control group after five cycles of alternating freezing and thawing, indicating that the sugars improved the freeze-thaw stability of the composite gel system. These results provide a theoretical direction for the use of additives in the retrogradation of starchy foods containing multiple components.

中文翻译：

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小分子糖对凉粉草多糖/淀粉复合物糊化和回生的影响

小分子糖作为抗淀粉回生的常用食品添加剂已受到广泛关注。然而，由于不同成分之间的相互作用，小分子糖对成分复杂的淀粉类食品的糊化和回生行为的影响与天然淀粉不同。本研究采用傅里叶变换红外光谱（FT-IR）、X射线衍射（XRD）、扫描电子显微镜 (SEM)、质构分析 (TPA)、快速粘度计分析 (RVA) 和差示扫描量热法 (DSC)。 SEM 显示，含有各种糖的复杂凝胶系统在冷藏后比对照组表现出更光滑的层状表面和轮廓。 RVA和DSC表明糖的添加显着影响复合凝胶体系的糊化。 TPA、FT-IR、XRD和SEM表明，葡萄糖、蔗糖和乳糖有效抑制复合凝胶体系的回生，并且葡萄糖是抑制复合凝胶体系回生的候选者。此外，经过5次交替冻融循环后，含糖复合凝胶体系的水分离率低于对照组，表明糖提高了复合凝胶体系的冻融稳定性。这些结果为添加剂在含有多种成分的淀粉类食品的回生中的使用提供了理论方向。