Impacts of Tetrastigma hemsleyanum Diels et Gilg non-starch polysaccharides on the structural and functional properties of potato starch

Key Points

• Incorporating non-starch polysaccharides enhanced the structural properties of potato starch considerably.
• The study found notable improvements in functional characteristics like water absorption and gelation strength.
• Analysis of functional attributes included viscosity and thermal stability of modified potato starch samples.
• These findings suggest that using Tetrastigma hemsleyanum may unlock new food processing applications for potato starch.