Interaction between potato starch and Tremella fuciformis polysaccharide

Yang, Fang; Du, Qinling; Miao, T.; Zhang, Xueer; Xu, Wen; Jia, Dongying

doi:10.1016/j.foodhyd.2022.107509

Cited by 75 publications

(18 citation statements)

References 35 publications

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“…(2022) have confirmed that the addition of Tremella fuciformis polysaccharide could lead to a reduction of Δ H in potato starch. The decrease in gelatinization enthalpy of PS‐BBG might owe to the incomplete gelatinization of starch (Yang et al., 2022). Additionally, the reduced swelling power and leached amylose contents also indicated the incomplete gelatinization of starch (Table 2).…”

Section: Resultsmentioning

confidence: 74%

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Insights into the modification of physicochemical properties and digestibility of pea starch gels with barley β‐glucan

Zhang

Yue

Wang

et al. 2023

Journal of Food Science

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The influences of barley β‐glucan (BBG) on the physicochemical properties and in vitro digestibility of pea starch were investigated. BBG was found to decrease pasting viscosity in a concentration dependent manner and inhibited the aggregation of pea starch. After the presence of BBG, the gelatinization enthalpy of pea starch was decreased (from 7.83 ± 0.03 to 5.55 ± 0.22 J/g), whereas the gelatinization temperature was enhanced (from 62.64 ± 0.01 to 64.52 ± 0.14°C) according to the differential scanning calorimeter results. In addition, BBG inhibited the swelling of pea starch and amylose leaching. When amylose leached out from pea starch to form a BBG‐amylose barrier, starch gelatinization was inhibited. The starch gels exhibited weak gels and shear thinning behaviors by rheological tests results. The interaction between BBG and amylose led to lower viscoelasticity and texture parameters in pea starch gels. The structure analysis results unveiled that the force between BBG and amylose was mainly hydrogen bonds. Pea starch hydrolysis was inhibited when BBG was present in the system, which was connected with the restricted starch gelatinization. These results obtained in the study would supply insights into incorporating BBG into various food systems.

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Section: Resultsmentioning

confidence: 74%

“…Yang et al. (2022) have confirmed that the addition of Tremella fuciformis polysaccharide could lead to a reduction of Δ H in potato starch. The decrease in gelatinization enthalpy of PS‐BBG might owe to the incomplete gelatinization of starch (Yang et al., 2022).…”

Section: Resultsmentioning

confidence: 92%

Insights into the modification of physicochemical properties and digestibility of pea starch gels with barley β‐glucan

Zhang

Yue

Wang

et al. 2023

Journal of Food Science

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“…The infrared spectra of tremella polysaccharide and soy protein isolate, wheat protein hydrolysate and tremella protein complex are shown in Figure 6 . It can be seen from Figure 6 that tremella polysaccharide has sugar characteristic peaks, such as the stretching vibration region of C-H at 3200–2800 cm −1 , the C-H variable angle vibration region at 1400–1200 cm −1 , and the stretching vibration absorption peaks formed by C-O-H and C-O-C of pyran ring at 1200–1000 cm −1 [ 29 ]. SPI, TA, HWP are the stretching vibration of -OH at 3500–3200 cm −1 ; the amide I band (stretching vibration of C=O) and amide II band (bending vibration of -NH) exist at 1700–1600 cm −1 and 1300–1200 cm −1 , and the absorption peak at 520 cm −1 is the -SH stretching vibration peak [ 30 ].…”

Section: Results and Analysismentioning

confidence: 99%

Preparation, Properties and Application in Electrospinning of Tremella Polysaccharide–Protein Complex

Zhao

Wang

Liu

et al. 2023

Foods

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In this paper, the effects of different proteins (soybean protein isolate, wheat protein hydrolysate, tremella protein) on the activity of tremella polysaccharide under different conditions were studied. The optimal protein–polysaccharide complex was determined by grafting degree and activity screening, and the microstructure and rheological properties were studied. The results showed that when the ratio of soybean protein isolate to tremella polysaccharide was 2:1 and the solution pH was 7, the optimal complex was obtained by heating at 90 °C for 4 h, and its grafting degree and antioxidant activity were the best. Studies have shown that tremella polysaccharide and soybean protein isolate complex (TFP-SPI) solution is pseudoplastic fluids. At the same time, tremella polysaccharide (TFP) and TFP-SPI were used for electrospinning to observe its spinnability. When the ratio of PVA/TFP-SPI/PL was 8:1:1, nanofibers with uniform diameter and good morphology were obtained. This paper provides a theoretical basis for the comprehensive utilization of tremella polysaccharide and its electrospun fiber can be used as active film for food packaging.

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“…This is why many people today are starting to reduce their starch intake. Recent studies have shown that WJP can influence the rapidly digestible starch, slowly digestible starch, and resistant starch content through hydrogen bonding and also interact with leached straight-chain starch molecules (F. Yang, Du, et al, 2022), using this feature to produce sugar-lowering foods for the benefit of mankind.…”

Section: Food Processingmentioning

confidence: 99%

Extraction, isolation, purification, derivatization, bioactivity, structure–activity relationship, and application of polysaccharides from White jellyfungus

Lin

Huang

2022

Biotech & Bioengineering

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White jellyfungus is one of the most popular nutritional supplements. The polysaccharide (WJP) is an important active component of White jellyfungus, it not only has a variety of biological activities but also is nontoxic to humans. So, many scholars have carried out different research on WJP. However, the lack of a detailed summary of WJP limits the scale of industrial development of WJP.Herein, the research progress of WJP in extraction, isolation, structure, derivatization, and structure-activity relationship was reviewed. Different extraction methods were compared, the activity and application of WJP were summarized, and the structure-activity relationship of WJP was emphasized to provide effective theoretical support for improving the utilization of WJP and promoting the application of related industries.

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Interaction between potato starch and Tremella fuciformis polysaccharide

Cited by 75 publications

References 35 publications

Insights into the modification of physicochemical properties and digestibility of pea starch gels with barley β‐glucan

Insights into the modification of physicochemical properties and digestibility of pea starch gels with barley β‐glucan

Preparation, Properties and Application in Electrospinning of Tremella Polysaccharide–Protein Complex

Extraction, isolation, purification, derivatization, bioactivity, structure–activity relationship, and application of polysaccharides from White jellyfungus

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