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The influence of dandelion root polysaccharide (DRP) on gelatinization properties and in vitro digestibility of corn starch was investigated. Pasting behaviors indicated that the addition of DRP led to an increase of...

A dandelion leaf polysaccharide (DLP) with a sugar content of 46.53 ± 2.22% is isolated using ultrasonic‐assisted enzymatic extraction. The DLP contains two polysaccharide fractions with respective molecular weights (Mw) of 1900 and 22 800 g mol−1. Gas chromatography analysis reveals a composition of rhamnose, arabinose, mannose, galactose, and glucose. DLP displays excellent water holding and oil holding capacities, along with a moderate emulsifying activity and stability. Following simulated digestion in vitro, DLP can exist stably in the digestive system (saliva, gastric, and small intestine) without degradation. Furthermore, DLP possesses prebiotic properties and could be utilized as a carbon source.

The influence of dandelion root polysaccharide (DRP) on the retrogradation characteristics of corn starch (CS) in the process of storage was studied. Compared with native corn starch gel, the blue value (BV), hardness and syneresis were significantly decreased with the increasing of DRP concentration. Fourier transform infrared (FT-IR) and X-ray diffraction (XRD) showed that DRP addition inhibited the recrystallisation of CS during retrogradation. In addition, the dynamic rheological behaviours confirmed that DRP could enhance the shear stability and reduce the elastic properties of corn starch gel. These data showed DRP had potential application value in delaying starch retrogradation and improving food texture.