Linear and nonlinear rheological properties of sulfated, phosphorylated and carboxymethylated Mesona chinensis polysaccharide - wheat starch systems

Xiangwen Pan; Xianxiang Chen; Jianhua Xie

doi:10.1016/j.ijbiomac.2025.145555

Linear and nonlinear rheological properties of sulfated, phosphorylated and carboxymethylated Mesona chinensis polysaccharide - wheat starch systems

Int J Biol Macromol. 2025 Jun 26:145555. doi: 10.1016/j.ijbiomac.2025.145555. Online ahead of print.

Authors

Xiangwen Pan¹, Xianxiang Chen¹, Jianhua Xie²

Affiliations

¹ State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
² State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China. Electronic address: jhxie@ncu.edu.cn.

PMID: 40581007
DOI: 10.1016/j.ijbiomac.2025.145555

Abstract

Mesona chinensis polysaccharide (MCP) was subjected to chemical modifications by sulfation, phosphorylation and carboxylation, resulting in S-MCP, P-MCP and C-MCP, respectively. The small and large amplitude oscillatory shear (SAOS, LAOS) techniques indicate that these modifications can improve the rheological properties of wheat starch (WS) systems. In FT-IR spectra, typical absorption peaks of polysaccharides and absorption peaks of characteristic groups were represented in MCP and chemical modifications. SAOS analysis demonstrated that the chemically modified MCPs increased the critical strain (γ_L), short-term regrowth, gel structural strength, rigidity and reorganization of WS systems. Notably, sulfation (S-MCP) resulted in the most significant enhancement in viscoelastic properties (e.g. γ_L = 61.66 %). LAOS tests were analyzed using Chebyshev coefficients, Fourier transform method and Lissajous curves. The improved dispersion of chemically modified MCPs led to more pronounced strain hardening and shear thickening effects, as indicated by the parameters (e₃ > 0, v₃ < 0, G'_L > 0, η'_L > 0, S > 0 and T < 0). Among the modifications, S-MCP showed the greatest enhancement in rheological properties, followed by P-MCP, while C-MCP exhibited relatively minor improvements. Our findings suggest the chemical modification of MCP significantly influences its rheological properties.

Keywords: Chemical modification; Mesona chinensis polysaccharide; Nonlinear rheology; Wheat starch.