The effect of mung bean seed coat polysaccharide (PS) on the physicochemical properties and freeze-thaw stability of rice starch (RS) gel was studied. Results showed that the addition of PS at concentrations of 0.25, 0.50, and 1.0% affected the physicochemical properties of RS. The onset gelatinization temperature of RS increased and the gelatinization enthalpy decreased with increasing the concentration of PS. PS caused a decrease in peak viscosity, breakdown, and setback but increase in pasting temperature. For the textural properties, PS at the concentration of 0.25, 0.50, and 1.0% reduced changes in RS gels hardness after 5 freeze-thaw cycles by 20.76, 35.91, and 47.57%, respectively, compared to the sample without PS. The syneresis of RS gels during freeze-thaw process was also reduced by the addition of PS especially at 1.0%. It is related with the results of ice crystal size when the addition of PS. Ice crystal image showed a dramatically reduced ice crystal size and modified ice shape influenced by PS. Retrogradation measurement, microstructure, and crystallinity of RS gels after repeated freeze-thaw cycles indicated the minimizing of starch retrogradation caused by PS. These results suggested that PS was effective in preserving quality in frozen rice starch-based products.

研究了绿豆种皮多糖（PS）对大米淀粉（RS）凝胶理化性质和冻融稳定性的影响。结果表明，0.25%、0.50%和1.0%的PS添加量影响RS的理化性质。随着PS浓度的增加，RS的起始糊化温度升高，糊化焓降低。 PS 导致峰值粘度、击穿和衰减降低，但糊化温度升高。对于质地特性，与不含PS的样品相比，浓度为0.25、0.50和1.0%的PS在5次冻融循环后分别减少了RS凝胶硬度的变化20.76、35.91和47.57%。 PS的添加也减少了RS凝胶在冻融过程中的脱水收缩，尤其是1.0%的PS。这与添加PS时冰晶尺寸的结果有关。冰晶图像显示，受 PS 影响，冰晶尺寸显着减小，冰形状发生变化。反复冻融循环后 RS 凝胶的回生测量、微观结构和结晶度表明 PS 引起的淀粉回生最小化。这些结果表明，PS 可有效保持冷冻大米淀粉类产品的质量。