Effect of two different Flammulina velutipes polysaccharides on the physicochemical and digestive properties of rice starch and their interaction mechanisms
文献类型： 外文期刊
作者： Bu, Tingting 1 ; Ren, Yuting 1 ; Yu, Yue 1 ; Wu, Weicheng 3 ; Zhang, Zhiguo 3 ; Hu, Weiwei 3 ; Lu, Jun 1 ; Wang, Jian 1 ; Cai, Ming 1 ; Yang, Kai 1 ; Sun, Peilong 1 ;
作者机构： 1.Zhejiang Univ Technol, Coll Food Sci & Technol, Hangzhou 310014, Peoples R China
2.Zhejiang Univ Technol, Key Lab Food Macromol Resources Proc Technol Res, Hangzhou 310014, Peoples R China
3.Zhejiang Acad Agr Sci, Food Sci Inst, Hangzhou 310021, Peoples R China
4.Univ Auckland, Auckland Bioengn Inst, Auckland 1142, New Zealand
关键词： Flammulina velutipes; Polysaccharides; Rice starch; Pasting; Gelatinization; Starch digestion
期刊名称：FOOD BIOSCIENCE （ 影响因子：5.2； 五年影响因子：5.4 ）
ISSN： 2212-4292
年卷期： 2024 年 59 卷
页码：
收录情况： SCI
摘要： This study investigated the interaction mechanisms between rice starch (RS) and two different Flammulina velutipes polysaccharides (FPs) obtained through water -extracted (WEFP) and alkali -extracted (AEFP) methods regarding the pasting, gelatinization, retrogradation, and in vitro digestive properties. The WEFP, with a majority of alpha-glucan and lower MW, and the AEFP, a high MW trihelix beta -glucan, distinctly affected the physicochemical and digestive properties of RS in a dose -dependent manner. Both FPs reduced the leached amylose content, retrogradation, and digestibility of RS, and increased the shear stress, storage modulus, and loss modulus of RS. The swelling power and pasting viscosities of RS were inhibited by WEFP and enhanced with AEFP. Compared with the control RS gel, WEFP increased the gelatinization temperatures while AEFP accelerated the gelatinization of RS. Fourier -transform infrared analysis revealed WEFP enhanced the hydrogen bonding with starch and water molecules which increased the short-range ordered structures, and a more compact, wrinkle, and ordered network structures could be visualized in RS-WEFP gel, which attributed to the decreased glycemic responses of RS-WEFP gels. However, reduced hydrogen bonds were observed in RS-AEFP systems, and entanglement effect of viscous AEFP on starch granules resulted a thicker and more disordered RS-AEFP gel structure, which was the main factor restricted the digestion rates of RS. This study provides a theoretical insight about the application of FPs on RS -based hypoglycemic foods.
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