Effect of soybean soluble polysaccharide on the pasting, gels, and rheological properties of kudzu and lotus starches

Abstract The effect of soybean soluble polysaccharide (SSPS) on the pasting, gels and rheological properties of kudzu and lotus starches was investigated. The structures of starch/SSPS mixtures after gelatinization were investigated by scanning electron microscopy (SEM), wide-angle X-ray diffraction (XRD), and confocal laser scanning microscopy (CLSM). The substitution of kudzu and lotus starches with SSPS reduced the peak viscosity and increased the gel stability according to rapid visco analysis, while SSPS resulted in an increase in freeze-thaw syneresis. Indeed, the SEM analysis of the starch/SSPS samples showed small ditches on the sample surfaces. Moreover, a significant drop (P   G″). The data for the steady shear viscosity were modeled with the power-law equation, and the flow behavior index (n) was n