Abstract The effects of dual modifications on the gelatinization, textural, and morphology properties of pea starch by Na2CO3 and Mesona chinensis polysaccharide (MCP) were investigated. Results showed that Na2CO3 promoted granular swelling and disruption but decreased the rearrangement tendency of disordered starch fraction of PS during gelatinization. The addition of 0.05%–0.1% MCP slightly affected granular swelling and protected the integrity of starch granules of Na2CO3–PS. 0.2% MCP enhanced the retrogradation and recrystallization of gelatinized starch in the presence of Na2CO3. Near-UV circular dichroism spectra showed that adding Na2CO3 and MCP in PS resulted in a strong peak at 285 nm and a small trough at 310 nm in the spectra of MCP and PS. The peak intensity orders of samples were consistent with the reaggregation tendency, suggesting that the characteristic peak at 285 nm was closely related to the retrogradation degree of starch.

中文翻译：

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碳酸钠和莨菪多糖对豌豆淀粉糊化、结构和形态特性的双重改性

摘要 研究了Na2CO3 和Mesona chinensis 多糖(MCP) 双重改性对豌豆淀粉糊化、质地和形态特性的影响。结果表明，Na2CO3 促进了颗粒的膨胀和破碎，但降低了糊化过程中 PS 无序淀粉部分的重排趋势。添加 0.05%–0.1% MCP 轻微影响颗粒膨胀并保护 Na2CO3–PS 淀粉颗粒的完整性。在 Na2CO3 存在下，0.2% MCP 增强了糊化淀粉的回生和重结晶。近紫外圆二色光谱表明，在 PS 中加入 Na2CO3 和 MCP 导致 MCP 和 PS 光谱中 285 nm 处的强峰和 310 nm 处的小谷。样品的峰强度阶次与再聚集趋势一致，