Structure, rheology, and antifreeze property of the exopolysaccharide from Naematelia aurantialba through basidiospore fermentation

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2023-09-01 DOI:10.1016/j.foodhyd.2023.108848

Tao Sun , Xiaoyi Xu , Yuhang Ma , Hao jiang , Kai Yang , Rui Wang , Yian Gu , Sha Li , Yibin Qiu , Dafeng Sun , Hong Xu , Peng Lei

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Abstract

The quality of frozen food can be maintained with antifreeze. Commercial antifreezes like sucrose and glycerol are ineffective and may pose health hazards, making them inappropriate for use in food applications. A novel exopolysaccharide, xylomannan (NAPS-A), was purified from the fermentation broth of Naematelia aurantialba NX-20 in Tofu wastewater medium using anion exchange chromatography and Sephadex column chromatography. The analysis revealed that NAPS-A had a molecular weight of 2.924 × 10⁶ Da and was composed of mannose and xylose with trace amounts of glucuronic acid, glucose, and galactose. Its core structure contained 1,3-linked α-D-Manp residues as the backbone and branches at O-2 and O-4 of the β-D-Xylp residues. Furthermore, NAPS-A displayed remarkable thermal stability and shear-thinning phenomena, which are characteristic of non-Newtonian fluids. NAPS-A also exhibited significant antioxidant and antifreeze property. The findings in this study provide a chemical and biological basis for the potential development of NAPS-A as an antifreeze compound and functional food.

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担子孢子发酵金木耳胞外多糖的结构、流变学及抗冻性能

冷冻食品的品质可以用防冻剂来保持。像蔗糖和甘油这样的商业防冻剂是无效的，可能会对健康造成危害，因此不适合用于食品应用。采用阴离子交换层析和Sephadex柱层析技术，从豆腐废水培养基中的Naematelia aurantialba NX-20发酵液中纯化出一种新的外多糖木甘露聚糖(NAPS-A)。分析结果表明，NAPS-A分子量为2.924 × 106 Da，由甘露糖、木糖、微量葡萄糖醛酸、葡萄糖和半乳糖组成。其核心结构包含1,3-连接的α-D-Manp残基作为β-D-Xylp残基O-2和O-4的主干和分支。此外，NAPS-A表现出明显的热稳定性和剪切变薄现象，具有非牛顿流体的特征。nap - a还表现出显著的抗氧化和防冻性能。本研究结果为nap - a作为防冻剂和功能性食品的潜在开发提供了化学和生物学依据。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.