Czech J. Food Sci., 2026, 44(3):251-263 | DOI: 10.17221/52/2025-CJFS

Understanding the role of Taraxacum mongolicum polysaccharide for corn starch gel amelioration: Physicochemical and structural propertiesOriginal Paper

Mei Lu, Yining Dou, Jialing Xu, Yuanyuan Zhang
Food Science Department, Weifang Engineering Vocational College, Qingzhou, P.R. China

This paper aims to investigate the effects of Taraxacum mongolicum polysaccharides (TMPs) on the pasting, rheological, gel properties, and structural properties of corn starch (CS) by using different methods. The results show that TMPs could markedly enhance the peak, breakdown, and setback viscosities. TMPs-CS gels showed shear-thinning behaviour, and TMPs could effectively improve the viscoelasticity of TMPs-CS gels, and TMPs could enhance the gel strength and hardness of TMPs-CS gels. Moreover, TMPs could enlarge the size and increase water holding capacity of TMPs-CS gels, whereas TMPs could decrease the relative crystallinity of TMPs-CS gels. Furthermore, TMPs could be bound to CS through non covalent interactions by infrared spectroscopy analysis, and TMPs could increase the thermal stability, reduce ΔH values of TMPs-CS gels, and reduce its thermal decomposition temperature. The microstructure of TMPs-CS gels exhibited the honeycomb-like porous structure, and TMPs could enhance the pore size and accelerate the destruction of TMPs-CS gels particles. The findings contribute to expanding the application of polysaccharides in starch-based foods

Keywords: polysaccharides; corn starch; gel; structure; properties

Received: April 1, 2025; Revised: March 23, 2026; Accepted: May 7, 2026; Prepublished online: June 23, 2026; Published: June 26, 2026  Show citation

ACS AIP APA ASA Harvard Chicago Chicago Notes IEEE ISO690 MLA NLM Turabian Vancouver
Lu M, Dou Y, Xu J, Zhang Y. Understanding the role of Taraxacum mongolicum polysaccharide for corn starch gel amelioration: Physicochemical and structural properties. Czech Journal of Food Sciences. 2026;44(3):251-263. doi: 10.17221/52/2025-CJFS.
Share...
Download citation
  • BibTeX (.bib)
  • Bookends (.ris)
  • EasyBib (.ris)
  • EndNote (.enw)
  • EndNote 8 (.xml)
  • ISI WoS (.isi)
  • Medlars (.medlars)
  • Mendeley (.ris)
  • MODS (.xml)
  • Papers (.ris)
  • RefWorks (.txt)
  • RefManager (.ris)
  • RIS (.ris)
  • MS Word (.xml)
  • Zotero (.ris)
    • Open full article

    References

    1. Bu T., Ren Y., Yu Y., Wu W., Zhang Z., Hu W., Lu J., Wang J., Cai M., Yang K., Sun P. (2024): Effect of two different Flammulina velutipes polysaccharides on the physicochemical and digestive properties of rice starch and their interaction mechanisms. Food Bioscience, 59: 104015. Go to original source...
    2. Chen L., Tong Q., Ren F., Zhu G. (2014): Pasting and rheological properties of rice starch as affected by pullulan. International Journal of Biological Macromolecules, 66: 325-331. Go to original source... Go to PubMed...
    3. Chen L., Tian Y., Tong Q., Zhang Z., Jin Z. (2017): Effect of pullulan on the water distribution, microstructure and textural properties of rice starch gels during cold storage. Food Chemistry, 214: 702-709. Go to original source... Go to PubMed...
    4. Chen S., Qin L., Chen T., Yu Q., Chen Y., Xiao W., Ji X., Xie J. (2022): Modification of starch by polysaccharides in pasting, rheology, texture and in vitro digestion: A review. International Journal of Biological Macromolecules, 207: 81-89. Go to original source... Go to PubMed...
    5. Dey A., Sit N. (2017): Modification of foxtail millet starch by combining physical, chemical and enzymatic methods. International Journal of Biological Macromolecules, 95: 314-320. Go to original source...
    6. Feng J., Liu S., Sun N., Dong H., Miao L., Wang H., Tong X., Jiang L. (2024): Combining different ionic polysaccharides and pH treatment improved functional properties of soybean protein amyloid fibrils through structural modifications. Food Hydrocolloids, 153: 110027. Go to original source...
    7. Gao J., Zhu L., Huang J., Li L., Yang Y., Xu Y., Wang Y., Wang L. (2021): Effect of dandelion root polysaccharide on the pasting, gelatinization, rheology, structural properties and in vitro digestibility of corn starch. Food & Function, 12: 7029-7039. Go to original source... Go to PubMed...
    8. Huang T.T., Zhou D.N., Jin Z.Y., Xu X.M., Chen H.Q. (2016): Effect of repeated heat-moisture treatments on digestibility, physicochemical and structural properties of sweet potato starch. Food Hydrocolloids, 54: 202-210. Go to original source...
    9. Huang Y., Wu P., Chen X.D. (2022): Mechanistic insights into the influence of flavonoids from dandelion on physicochemical properties and in vitro digestibility of cooked potato starch. Food Hydrocolloids, 130: 107714. Go to original source...
    10. Li F., Feng K.L., Yang J.C., He Y.S., Guo H., Wang S.P., Gan R.Y., Wu D.T. (2021): Polysaccharides from dandelion (Taraxacum mongolicum) leaves: Insights into innovative drying techniques on their structural characteristics and biological activities. International Journal of Biological Macromolecules, 167: 995-1005. Go to original source... Go to PubMed...
    11. Li Y., Chen Y., Sun-Waterhouse D. (2022): The potential of dandelion in the fight against gastrointestinal diseases: A review. Journal of Ethnopharmacology, 293: 115272. Go to original source... Go to PubMed...
    12. Li W., Sun S., Gu Z., Cheng L., Li Z., Li C., Hong Y. (2023): Effect of protein on the gelatinization behavior and digestibility of corn flour with different amylose contents. International Journal of Biological Macromolecules, 249: 125971. Go to original source... Go to PubMed...
    13. Liu S., Shen M., Xiao Y., Luo Y., Xie J. (2020): Effect of maize, potato, and pea starches with Mesona chinensis polysaccharide on pasting, gelatinization properties, granular morphology and digestion. Food Hydrocolloids, 108: 106047. Go to original source...
    14. Liu Y., Shi Y., Zou J., Zhang X., Zhai B., Guo D., Sun J., Luan F. (2024): Extraction, purification, structural features, biological activities, modifications, and applications from Taraxacum mongolicum polysaccharides: A review. International Journal of Biological Macromolecules, 259: 129193. Go to original source... Go to PubMed...
    15. Lopez-Silva M., Agama-Acevedo E., Yee-Madeira H., Bello-Perez L.A., Alvarez-Ramirez J. (2022): Effect of gelatinization degree on emulsification capacity of corn starch esterified with octenyl succinic acid. Food Chemistry, 375: 131657. Go to original source...
    16. Ma S., Zhu P., Wang M. (2019): Effects of konjac glucomannan on pasting an rheological properties of corn starch. Food Hydrocolloids, 89: 234-240. Go to original source...
    17. Masina N., Choonara Y.E., Kumar P., du Toit L.C., Govender M., Indermun S., Pillay V. (2017): A review of the chemical modification techniques of starch. Carbohydrate Polymers, 157: 1226-1236. Go to original source...
    18. Nawab A., Alam F., Haq M.A., Hasnain A. (2016): Effect of guar and xanthan gums on functional properties of mango (Mangifera indica) kernel starch. International Journal of Biological Macromolecules, 93: 630-635. Go to original source... Go to PubMed...
    19. Ren Y., Jiang L., Wang W., Xiao Y., Liu S., Luo Y., Xie J. (2020a): Effects of Mesona chinensis Benth polysaccharide on physicochemical and rheological properties of sweet potato starch and its interactions. Food Hydrocolloids, 99: 105371. Go to original source...
    20. Ren Y., Rong L., Shen M., Liu W., Xiao W., Luo Y., Xie J. (2020b): Interaction between rice starch and Mesona chinensis Benth polysaccharide gels: Pasting and gelling properties. Carbohydrate Polymers, 240: 116316. Go to original source...
    21. Sulieman A.A., Zhu K.X., Peng W., Hassan H.A., Obadi M., Siddeeg A., Zhou H.M. (2019): Rheological and quality characteristics of composite gluten-free dough and biscuits supplemented with fermented and unfermented Agaricus bisporus polysaccharide flour. Food Chemistry, 271: 193-203. Go to original source... Go to PubMed...
    22. Thakur Y., Thory R., Sandhu K.S., Kaur M., Sinhmar A., Pathera A.K. (2021): Effect of selected physical and chemical modifications on physicochemical, pasting, and morphological properties of underutilized starch from rice bean (Vigna umbellata). Journal of Food Science and Technology, 58: 4785-4794. Go to original source...
    23. Tu J., Adhikari B., Brennan M.A., Cheng P., Bai W., Brennan C.S. (2023): Interactions between sorghum starch and mushroom polysaccharides and their effects on starch gelatinization and digestion. Food Hydrocolloids, 139: 108504. Go to original source...
    24. Wang X., Reddy C.K., Xu B. (2018): A systematic comparative study on morphological, crystallinity, pasting, thermal and functional characteristics of starches resources utilized in China. Food Chemistry, 259: 81-88. Go to original source... Go to PubMed...
    25. Wang L., Zhu L., Gao J., Zhang F., Li L., Yang Y., Xu Y. (2022): Effect of dandelion root polysaccharide on structure, rheology and retrogradation properties of corn starch during storage. International Journal of Food Science and Technology, 57: 6522-6530. Go to original source...
    26. Wang X., Fang J., Cheng L., Gu Z., Hong Y. (2023): Interaction of starch and non-starch polysaccharides in raw potato flour and their effects on thickening stability. International Journal of Biological Macromolecules, 242: 124702. Go to original source...
    27. Xiao Y., Liu S., Shen M., Jiang L., Ren Y., Luo Y., Xie J. (2020): Effect of different Mesona chinensis polysaccharides on pasting, gelation, structural properties and in vitro digestibility of tapioca starch-mesona chinensis polysaccharides gels. Food Hydrocolloids, 99: 105327. Go to original source...
    28. Xie F., Zhang H., Nie C., Zhao T., Xia Y., Ai L. (2021): Structural characteristics of tamarind seed polysaccharides treated by high-pressure homogenization and their effects on physicochemical properties of corn starch. Carbohydrate Polymers, 262: 117661. Go to original source... Go to PubMed...
    29. Xue H., Gao Y., Wu L., Cai X., Liao J., Tan J. (2023): Research progress in extraction, purification, structure of fruit and vegetable polysaccharides and their interaction with anthocyanins/starch. Critical Reviews in Food Science and Nutrition, 65: 1235-1260. Go to original source...
    30. Xue H., Nima L., Wang S., Tan J. (2024): Ultrasound assisted hot water extraction of polysaccharides from Taraxacum mongolicum: Optimization, purification, structure characterization, and antioxidant activity. Journal of Food Science, 89: 2827-2842. Go to original source...
    31. Yue X., Zhong L., Ye M., Luan Y., Zhang Q., Wang Q. (2024): Taraxacum mongolicum polysaccharide promotes white adipocyte browning by regulating miR-134-3p via Akt/GSK-3β signalling. International Journal of Biological Macromolecules, 257: 128296. Go to original source...
    32. Zhang S., Yue M., Yu X., Wang S., Zhang J., Wang C., Ma C. (2023): Interaction between potato starch and barley β-glucan and its influence on starch pasting and gelling properties. International Journal of Biological Macromolecules, 253: 126840. Go to original source...
    33. Zheng J., Wang N., Yang J., You Y., Zhang F., Kan J., Wu L. (2024): New insights into the interaction between bamboo shoot polysaccharides and lotus root starch during gelatinization, retrogradation, and digestion of starch. International Journal of Biological Macromolecules, 254: 127877. Go to original source... Go to PubMed...

    This is an open access article distributed under the terms of the Attribution-NonCommercial 4.0 International (CC BY-NC 4.0.), which permits non-comercial use, distribution, and reproduction in any medium, provided the original publication is properly cited. No use, distribution or reproduction is permitted which does not comply with these terms.


    Return to the content