Textural properties, microstructure and digestibility of mungbean starch–flaxseed protein composite gels

Cong Min, Wenhui Ma, Jiwei Kuang, Junrong Huang, Youling L. Xiong

Research output: Contribution to journalArticlepeer-review

49 Scopus citations


Mungbean starch (MBS)–flaxseed protein (FP) composite gels were prepared to explore the feasibility of developing soft gel food products. The mixtures of 8% MBS with 1%–4% FP formed smooth and soft-textured gels. Elasticity modulus and hardness of gels decreased with the increase of FP content, e.g., the hardness value reduced from 2.39 N for MBS alone gel to 1.00 N for composite gel (8% MBS+4% FP). The MBS-FP composite gels exhibited a microstructure in which FP granules were imbedded within the continuous MBS network, and the cross section showed a rough and irregular structure. Furthermore, the composite gel of 8% MBS+4% FP had a higher digestibility (53.3%, 2 h) than the MBS-alone gel (30.5%, 2 h). Mechanistically, amylose was released from MBS when heated and formed a three-dimensional network when cooled. Meanwhile, partially unfolded FP molecules were encapsulated in starch network to form semi-interpenetrating gel network. Therefore, MBS-FP composite gels can be prepared as novel, gelled food with a range of soft texture to meet the demand of different consumers, especially for those with swallowing challenges.

Original languageEnglish
Article number107482
JournalFood Hydrocolloids
StatePublished - May 2022

Bibliographical note

Publisher Copyright:
© 2022


  • Composite gel
  • Flaxseed protein
  • In vitro digestibility
  • Microstructure
  • Mungbean starch
  • Texture

ASJC Scopus subject areas

  • Food Science
  • General Chemistry
  • General Chemical Engineering


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