Characterization of Lentinus edodes beta-glucan influencing the in vitro starch digestibility of wheat starch gel
文献类型： 外文期刊
作者： Zhuang, Haining 1 ; Chen, Zhongqiu 2 ; Feng, Tao 2 ; Yang, Yan 1 ; Zhang, Jingsong 1 ; Liu, Guodong 3 ; Li, Zhaofeng 3 ;
作者机构： 1.Shanghai Acad Agr Sci, Key Lab Edible Fungi Resources & Utilizat South, Inst Edible Fungi, Minist Agr,Natl Engn Res Ctr Edible Fungi,Natl R&, Shanghai 201403, Peoples R China
2.Shanghai Inst Technol, Sch Perfume & Aroma Technol, 100 Hai Quan Rd, Shanghai 201418, Peoples R China
3.Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China
4.Roha USA, 5015 Manchester Ave, St Louis, MO 63110 USA
关键词： LEBG (LEBG);Rheological properties;Thermal properties;In vitro starch digestibility
期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）
ISSN：
年卷期：
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收录情况： SCI
摘要： Lentinus edodes beta-glucan (abbreviated LEBG) was prepared from fruiting bodies of Lentinus edodes. The average molecular weight (Mw) and polydispersity index (Mw/Mn) of LEBG were measured to be 1.868 x 10(6) g/mol and 1.007, respectively. In addition, the monosaccharide composition of LEBG was composed of arabinose, galactose, glucose, xylose, mannose with a molar ratio of 5:11:18:644:16. After adding LEBG, both G' and G '' of starch gel increased. This is mainly because the connecting points between the molecular chains of LEBG and starch formed so that gel network structures were enhanced. The peak temperature in the heat flow diagram shifted to a higher temperature and the peak area of the endothermic enthalpy increased. Furthermore, LEBG can significantly inhibit starch hydrolysis. The predicted glycemic index (pGI) values were reduced when starch was replaced with LEBG at 20% (w/w). It might indicate that LEBG was suitable to develop low GI noodle or bread. (C) 2016 Elsevier Ltd. All rights reserved.
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