Structural Characteristics and Multiple Bioactivities of Volvariella volvacea Polysaccharide Extracts: The Role of Extractive Solvents
文献类型： 外文期刊
作者： Wang, Jun 1 ; Zhao, Changyu 1 ; Li, Ping 2 ; Wang, Lei 3 ; Li, Songnan 4 ;
作者机构： 1.Yangzhou Univ, Sch Tourism & Cuisine, Yangzhou 225127, Peoples R China
2.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc,Minist Agr & Rural, Guangzhou 510610, Peoples R China
3.Henan Univ Technol, Coll Food Sci & Engn, Zhengzhou 450001, Peoples R China
4.Yangzhou Univ, Inst Agr Sci & Technol Dev, Joint Int Res Lab Agr Agriprod Safety, Minist Educ China, Yangzhou 225009, Peoples R China
关键词： Volvariella volvacea; extractive solvent; rheological property; functional property; hypoglycemic activity
期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）
ISSN：
年卷期： 2023 年 12 卷 23 期
页码：
收录情况： SCI
摘要： The chemical structures and functional properties of plant-based polysaccharides are critically influenced by extractive solvents, but their roles are not clear. In this study, the structural characteristics and multiple bioactivities of Volvariella volvacea polysaccharides (VVPs) subjected to water (VVP-W), alkalis (sodium hydroxide, VVP-A), and acids (citric acid, VVP-C) as extractive solvents are investigated systematically. Of the above three polysaccharides, VVP-W exhibited the highest molecular weights, apparent viscosity, and viscoelastic properties. Functional analyses revealed that VVP-C had an excellent water-holding capacity, foaming properties, and emulsifying capacity, while VVP-A exhibited a promising oil-holding capacity. Moreover, VVP-C displayed strong inhibitory effects on alpha-amylase and alpha-glucosidase, which could be attributed to its content of total phenolics, proteins, and molecular weights. These findings have important implications for selecting the appropriate extraction techniques to obtain functional polysaccharides with targeted bioactive properties as food additives.
- 相关文献
作者其他论文 更多>>
-
Regulating heat-induced fibrous whey protein-wheat starch composite emulsion gels as dysphagia food by preheating temperature: Insights from protein-starch interactions
作者：Wang, Zhiming;Zeng, Jiarui;Deng, Yuanyuan;Zhou, Pengfei;Li, Ping;Zhao, Zhihao;Liu, Guang;Zhang, Mingwei;Wang, Zhiming;Zhang, Mingwei;Zhang, Mingwei
关键词：Texture-modified; IDDSI test; Protein aggregates; Gel network structure; Starch digestibility
-
Impact of homogenization methods on the interfacial protein composition and stability of peanut oil body emulsion with sodium caseinate and maltodextrin
作者：Lin, Zihui;Zhou, Pengfei;Deng, Yuanyuan;Liu, Guang;Li, Ping;Zeng, Jiarui;Zhang, Yan;Tang, Xiaojun;Zhao, Zhihao;Zhang, Mingwei;Lin, Zihui
关键词：Peanut oil body; Homogenization methods; Emulsion; Interfacial protein; Stability
-
Cyclic trace enzymatic hydrolysis pretreatment enhances brown rice: Cooking and taste
作者：Deng, Yuanyuan;Zhou, Pengfei;Li, Ya;Li, Ping;Zhao, Zhihao;Wang, Jiajia;Zhong, Lihuang;Liu, Guang;Zhang, Mingwei;Zeng, Jiarui;Liu, Dong
关键词：Brown rice; Cyclic trace enzymatic hydrolysis; Quality improvement
-
The Antinutritional Factors and Technological Processing of Sorghum and Its Application in Pig Production
作者：Zhang, Jianjian;Li, Ping;Yang, Xuefen;Wang, Li
关键词：sorghum; antinutritional factors; nutrient value; pig
-
Adsorption mechanism of key off-odor compounds of oyster peptide by V-type starch in the solid-phase environment
作者：Shi, Linfan;Dai, Yaolin;Chen, Peichao;Ren, Zhongyang;Weng, Wuyin;Li, Ping
关键词：V -type starches; Oyster peptide; Adsorption
-
Ethanol aqueous solution annealing improves the deodorization effects of V-type granular starch on oyster peptides
作者：Chen, Peichao;Weng, Wuyin;Ren, Zhongyang;Shi, Linfan;Li, Ping
关键词：V -type granule starches; Oyster peptides; Annealing; Deodorization
-
Comparative analysis of volatile compounds of an oyster enzymatic hydrolysate adsorbed by V-type starches based on electronic nose, GC-IMS, and GC-MS
作者：Chen, Peichao;Dai, Yaolin;Weng, Wuyin;Ren, Zhongyang;Shi, Linfan;Li, Ping
关键词：E-nose; GC-IMS; GC-MS; V -type starch; Oyster enzymatic hydrolysate; Adsorption
