Physicochemical characterization, adsorption function and prebiotic effect of chitin-glucan complex from mushroom Coprinus comatus
文献类型： 外文期刊
作者： Zhang, Zhiwei 1 ; Zhao, Lifeng 2 ; Qu, Hang 1 ; Zhou, Huabin 1 ; Yang, Hailong 1 ; Chen, Hangjun 3 ;
作者机构： 1.Wenzhou Univ, Sch Life & Environm Sci, Wenzhou 325035, Peoples R China
2.Xiaoshan Dist Qual Measurement & Monitoring Ctr, Hangzhou 311215, Peoples R China
3.Zhejiang Acad Agr Sci, Inst Food Sci, Hangzhou 310021, Peoples R China
关键词： Chitin-glucan complex; Coprinus comatus; Characterization; Prebiotics; Short chain fatty acids
期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.025； 五年影响因子：7.626 ）
ISSN： 0141-8130
年卷期： 2022 年 206 卷
页码：
收录情况： SCI
摘要： Chitin-glucan complex (CGC) is a novel insoluble dietary fiber with multiple physiological activities. In this work, CGC was extracted from the fruiting body of Coprinus comatus and its physicochemical properties and prebiotic effects were investigated. The results indicated that CGC consisted of glucosamine and glucose in a molar ratio of 67: 33 with degree of acetylation of 61.91% and crystallinity index of 25.40%. The maximum degradation temperature was determined to be 307.52 ?, and a woven fibrous structure was observed by scanning electron microscopy. CGC exhibited higher oil-holding capacity, water-holding capacity and nitrite ion adsorption capacity than commercial chitin, and showed potential prebiotic effects. Compared with control and commercial chitin, CGC significantly (P < 0.05) increased the concentration of propionic and butyric acids. These results suggested that CGC from C. comatus was promising to be an alternative source of CGC products and used as a bioactive ingredient in functional foods.
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