Interaction Force Between Laminaria and Different Crystal Starches Describes the Gelatinization Properties

The effect of different concentrations (0, 2 and 4%) of added laminarin (LM) on the gelatinization properties of different starch crystal types was studied by comparing their pasting, thermal and rheological properties, and extent of amylose leaching. LM increased the gel viscosity and initial gelatinization temperature (To) of corn starch (CS, A-type), and reduced its gelatinization enthalpy (ΔH) and amylose leaching. LM weakened the pseudoplastic behavior and enhanced the dynamic viscoelasticity of CS. These effects strengthened with increasing LM concentration. LM reduced the gel viscosity, ΔH and amylose leaching, but increased the To of potato starch (PS, B-type). PS with 2% LM had the lowest viscosity and ΔH, and LM strengthened the pseudoplastic behavior and increased the dynamic viscoelasticity of PS. Whereas LM increased the gel viscosity, To, ΔH and amylose leaching of lotus seed starch (LS, C-type). LM strengthened the pseudoplastic behavior of LS and had a relatively strong influence on its viscous properties. These effects strengthened with increasing LM concentration. Moreover, compared with CS alone, the electrostatic interactions in CS/LM mixtures were similar, but the hydrogen bonding was stronger. Electrostatic interactions and hydrogen bonding were both stronger in PS/LM mixtures, whereas the electrostatic interactions were weaker and the hydrogen bonding was stronger in LS/LM mixtures. These different interactions between LM and the different starches resulted in different gelatinization properties. These findings provide a scientific basis for the application of LM in starch-based food processing.