Characteristics and Rheological Properties of Polysaccharide Nanoparticles from Edible Mushrooms (Flammulina velutipes)

Abstract

Nanotechnology has become relevant in the food-related industries, and edible mushrooms can be a potential raw material for providing satisfied edible nanomaterial. In this study, by following 3 different pretreatments (hot water or cold alkali or hot alkali) insoluble polysaccharide nanoparticles were prepared from Flammulina velutipes by wet milling and high pressure homogenization and their properties were investigated. The resultant nanoparticles were characterized by SEM, GC-MS (for its main compositions), FTIR, XRD, and TG. The 1 wt% nanoparticle dispersions presented non-Newtonian, shear-thinning fluids with the viscosity in an increasing order for the hot water < cold alkali < hot alkali. Moreover, the dynamical rheological results showed differences of storage (G') and loss (G″) moduli of these particle dispersions. It was concluded that the Flammulina velutipes-derived polysaccharides nanoparticles have great potential applications in the food industry, for example, as emulsifiers, reinforcement agents, and bioactive carriers.

Enzymatic hydrolysis combined with high‐pressure homogenisation for the preparation of polysaccharide‐based nanoparticles from the by‐product of Flammulina velutipes

“…As described in Fig. b, the three FNPs exhibited a classical heat endothermic peak due to the loss of water and dissociation of hydrogen bonds between FNPs (Wang et al ., ). The peak temperature followed the order of FNP‐1 (80.85 °C) > FNP‐3 (80.33 °C) > FNP‐2 (74.33 °C), indicating that the water evaporation of the FNPs was related to differences in particle size.…”

“…The monosaccharide composition of the FNPs was measured as described previously (Yang et al, 2012). The acetylated samples were subjected to gas chromatography (GC) coupled with a mass spectrometer (MS) (4000 M, Varian Technology Inc., USA), according to a previous method (Wang et al, 2017).…”

“…In our previous study, we successfully prepared polysaccharide nanoparticles by alkali treatment from F. velutipes fruiting bodies (Wang et al, 2017). This alkali treatment can reduce particle size and decrease thermal stability, and the alkali-treated polysaccharide nanoparticles showed non-Newtonian and shear-thinning flow characteristics.…”

“…This alkali treatment can reduce particle size and decrease thermal stability, and the alkali-treated polysaccharide nanoparticles showed non-Newtonian and shear-thinning flow characteristics. However, a drawback of the alkali treatment is that the glucosidic bonds could be damaged by the alkali, leading to a loss of polysaccharide functionality (Wang et al, 2017). Compared with the conventional chemical method, the enzyme treatment is a mild and readily accepted approach for food processing.…”

O/W Pickering emulsions stabilized by Flammulina velutipes polysaccharide nanoparticles as a fat substitute: the effects of phase separation on emulsified sausage's techno‐functional and sensory quality

“…Flammulina velutipes residue is a good source of fiber, wherein indigestible carbohydrates account for more than 90% of its composition . Our groups have successfully prepared polysaccharide nanoparticles by alkali treatment from F. velutipes fruiting bodies and proved that F. velutipes polysaccharide nanoparticles (FVPN) could be used as emulsifier, enhancer and bioactive carrier in the food industry . Finished FVPN have the advantages of simple preparation, abundant resources, biodegradability, good edible performance and environmental friendliness, presenting an excellent Pickering emulsion stabilizer in the food industry.…”