Effects of Ficus pumila Linn. polysaccharide on physicochemical and digestive properties of corn starch

To ameliorate the limitations associated with the processing and utilization of corn starch (CS), Ficus pumila Linn. polysaccharide (FPP) was used to modulate the physicochemical properties of CS. In this study, the influence of FPP on gelatinization, structural properties, antioxidant capacity and digestibility of CS were evaluated. The results showed that the addition of FPP inhibited the short-term retrogradation of CS and delayed the gelation process of CS. Furthermore, FPP decreased the storage modulus and loss modulus, while diminishing the strength and hardness of the gel, and impeding moisture translocation. FPP reduced the formation of ordered structure and thermal stability of the gels by binding to amylose. Notably, in addition to the processing properties, FPP was found to enhance the antioxidant capacity and reduce the digestibility of CS, as demonstrated by the pronounced antioxidant activities in the CS-FPP composites and an increment in resistant starch (RS) content. Collectively, these insights furnish a significant contribution to the potential application of FPP in enhancing the quality of starch-based alimentary products.