Eggshell powder improves the gel properties and microstructure of pea starch-Mesona chinensis Benth polysaccharide gels

The effect of eggshell powder (EP) on the gel properties, rheological, and microstructural properties of pea starch (PS)-Mesona chinensis Benth polysaccharide (MCP) gel was investigated. Pasting results showed that the EP increased the PV of PS-MCP gel from 939.00 mPa s to 1198.50 mPa s, and promoted the short-term retrogradation of PS-MCP/EP gel owing to the interaction between EP and MCP. Rheological and SEM measurements revealed that PS-MCP/EP gels exhibited strong deformability and dynamic modulus (G ' and G ''), given that more stable structure was forming by the interactions happened between PS, MCP and EP. Furthermore, the hardness of PS-MCP/EP gels was decreased from 8.23 N to 7.35 N, which ascribed to the interaction between MCP and starch granules was weakened with the addition of EP. X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FTIR) results suggested that EP was dispersed in the PS-MCP gels matrix uniformly, and the force of interaction between PS, MCP and EP was hydrogen bonds. These results indicated that the addition of EP had positive effect on the gel properties of PS-MCP gels, and facilitate the practical application of PS and EP in the food industry.

Automated summary

The addition of eggshell powder (EP) has positive effects on the gel properties, such as increased peak viscosity and improved deformability and dynamic modulus of pea starch (PS)-Mesona chinensis Benth polysaccharide (MCP) gels. It also promotes short-term retrogradation and weakens the interaction between MCP and starch granules, resulting in a more stable gel structure.