International Journal of Food Science & Technology最新文献_第4页

Improving the tensile strength of yuba films via disulphide bond breaking-mediated aggregation of soy proteins 通过二硫键断裂介导的大豆蛋白聚集提高豆巴膜的抗拉强度

3区农林科学

International Journal of Food Science & Technology Pub Date : 2025-01-01 DOI: 10.1093/ijfood/vvae091

Wenqiang Cai, Junwei Zhang, Bowen Zou, Xiaokang Na, Dongdong Lin, Chao Ren, Xiaohan Zheng, Xianbing Xu, Ming Du, Beiwei Zhu, Chao Wu

{"title":"Improving the tensile strength of yuba films via disulphide bond breaking-mediated aggregation of soy proteins","authors":"Wenqiang Cai, Junwei Zhang, Bowen Zou, Xiaokang Na, Dongdong Lin, Chao Ren, Xiaohan Zheng, Xianbing Xu, Ming Du, Beiwei Zhu, Chao Wu","doi":"10.1093/ijfood/vvae091","DOIUrl":"https://doi.org/10.1093/ijfood/vvae091","url":null,"abstract":"Abstract Yuba films, a traditional unfermented soybean product, primarily consist of protein and lipid. These films are formed on the air-contact surface of soymilk by heating. However, their industrial production is currently challenged by poor mechanical properties. In this study, we proposed a simple yet effective strategy to enhance the tensile strength of yuba films by introducing sodium metabisulphite (SM) to participate in the formation of protein aggregates in the emulsions. SM accelerated the dissociation of subunits of soybean protein by disrupting the disulphide bonds, resulting in the development of larger protein aggregates. The rheological properties and interfacial adsorption behaviour suggested that these large protein aggregates exhibited greater diffusion and rearrangement rates, and were more readily to unfolding at the interface and re-crosslinking to form a denser protein network. The circular dichroism (CD) and fluorescence spectrum indicated that the protein aggregates formed from SM-treated emulsions had a stronger trapping of hydrophobic residues compared to those from the control group. These findings have the capacity to contribute to the development and industrial production of yuba films and other plant protein-based film products with specific qualities.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"60 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://academic.oup.com/ijfst/advance-article-pdf/doi/10.1093/ijfood/vvae091/61352302/vvae091.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147331851","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comparative analysis of purine release in ostrich meat under different food heating techniques 不同食物加热工艺对鸵鸟肉中嘌呤释放量的影响

3区农林科学

International Journal of Food Science & Technology Pub Date : 2025-01-01 DOI: 10.1093/ijfood/vvae087

Chuanli Hou, Lu Xiao, Wanqian Sha, Huilin Liu, Yanbo Wang, Jiaoyan Ren

{"title":"Comparative analysis of purine release in ostrich meat under different food heating techniques","authors":"Chuanli Hou, Lu Xiao, Wanqian Sha, Huilin Liu, Yanbo Wang, Jiaoyan Ren","doi":"10.1093/ijfood/vvae087","DOIUrl":"https://doi.org/10.1093/ijfood/vvae087","url":null,"abstract":"Abstract Ostrich meat has attracted significant attention as an appealing substitute for traditional red meat, particularly due to its abundant protein content, minimal fat content, and wide array of vital nutrients. However, concerns remain regarding the purine content of ostrich meat and its implications for human health, particularly in relation to conditions such as hyperuricemia and gout. This study focused on ostrich meat, an increasingly popular emerging “red meat” ingredient, and investigated the effects of three types of single physical field processing (steam, microwave, and infrared) as well as their combinations in dual and triple physical field processing on purine content in ostrich meat. The results indicated that both dual and triple physical field combinations significantly reduced purine content in ostrich meat (p &lt; .001). Compared with fresh ostrich meat, dual physical field processing (steam + infrared) and triple physical field processing achieved the greatest reductions in purine content, by 43.34% and 45.12%, respectively. Furthermore, the impact of processing on purine content after simulated digestion was assessed. The results revealed significant variations in purine content among different processing methods, which have implications for the nutritional quality and safety of processed ostrich meat products. Understanding these effects is crucial for optimising processing methods and promoting the development of healthier meat products with reduced purine content.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"60 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147877671","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Application of spectroscopic techniques combined with molecular docking for the study of the interactions between bovine lactoferrin, 20-carbon unsaturated fatty acid, and rutin 应用光谱技术结合分子对接研究牛乳铁蛋白、20碳不饱和脂肪酸和芦丁之间的相互作用

3区农林科学

International Journal of Food Science & Technology Pub Date : 2025-01-01 DOI: 10.1093/ijfood/vvaf001

Anna Wang, Xiaohong Chen, WU Li-gen

{"title":"Application of spectroscopic techniques combined with molecular docking for the study of the interactions between bovine lactoferrin, 20-carbon unsaturated fatty acid, and rutin","authors":"Anna Wang, Xiaohong Chen, WU Li-gen","doi":"10.1093/ijfood/vvaf001","DOIUrl":"https://doi.org/10.1093/ijfood/vvaf001","url":null,"abstract":"Abstract The interaction mechanism of lactoferrin (LF) with arachidonic acid (AA)/eicosapentaenoic acid (EPA) and rutin (RU) was investigated by spectroscopic method and molecular docking technique. The investigation revealed that LF and AA/EPA bind to form a stable complex. The quenching mechanism of RU on LF and the LF-fatty acid complex was identified as static quenching. The thermodynamic analysis further substantiated that the bonding process was characterised by an endothermic nature and driven by entropy, with hydrophobic interaction serving as the predominant driving force. Synchronous fluorescence analysis revealed a closer proximity of the interaction site to the tryptophan residue, which was further confirmed by three-dimensional fluorescence and 8-Amino-1-naphthalenesulfonic acid fluorescence assays. The molecular docking study revealed the binding sites of LF with unsaturated fatty acids and RU. The present study elucidated the microscale interactions between LF and bioactive compounds, thereby providing a theoretical foundation for the creation of innovative functional foods and supplements.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"60 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://academic.oup.com/ijfst/advance-article-pdf/doi/10.1093/ijfood/vvaf001/62997392/vvaf001.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147331098","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Effect of pH value and volume ratio on the electrostatic interaction between soybean protein isolates and Houttuynia cordata polysaccharides pH值和体积比对大豆分离蛋白与鱼腥草多糖静电相互作用的影响

3区农林科学

International Journal of Food Science & Technology Pub Date : 2025-01-01 DOI: 10.1093/ijfood/vvae088

Chaoyi Zeng, Xiaoqin Sun, Xiaocui Liu, Yinzhen Pan, Jin Tian

{"title":"Effect of pH value and volume ratio on the electrostatic interaction between soybean protein isolates and Houttuynia cordata polysaccharides","authors":"Chaoyi Zeng, Xiaoqin Sun, Xiaocui Liu, Yinzhen Pan, Jin Tian","doi":"10.1093/ijfood/vvae088","DOIUrl":"https://doi.org/10.1093/ijfood/vvae088","url":null,"abstract":"Abstract The interaction between proteins and polysaccharides mainly relies on the electrostatic attraction between two biological macromolecules with opposite charges and is impacted by the pH level and volume ratio. This affects the degree of interaction by influencing the charge distribution, improving the surface protein wettability, and changing the surface tension of the oil–water interface. This paper explores the interaction between soybean protein isolates (SPI) and Houttuynia cordata (H. cordata) polysaccharides (HCPL), showing that a stable SPI-HCPL complex forms at pH 5.0 and a volume ratio of 2:1, exhibiting the highest emulsifying activity index (EAI) and emulsion stability index (ESI), measured at 76.80 m2/g and 93.23%, respectively. Further analysis using Fourier-transform infrared spectroscopy (FTIR), thermogravimetry (TG), and X-ray diffraction (XRD) revealed that HCPL addition causes secondary SPI structural unfolding to expose more Trp residues and enhances hydrogen bond interactions. The SPI-HCPL complex demonstrates potential as a new plant-derived emulsifier for preparing Pickering emulsion systems.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"60 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147878452","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4

Biofunctional properties of peptides from plum, wolfberry, and jujube seed protein isolates: potential for health and food applications 梅子、枸杞和枣子分离蛋白肽的生物功能特性：保健和食品应用的潜力

3区农林科学

International Journal of Food Science & Technology Pub Date : 2025-01-01 DOI: 10.1093/ijfood/vvaf106

Feng Xue, Carolyn T. Mejares, Mina Dokouhaki

{"title":"Biofunctional properties of peptides from plum, wolfberry, and jujube seed protein isolates: potential for health and food applications","authors":"Feng Xue, Carolyn T. Mejares, Mina Dokouhaki","doi":"10.1093/ijfood/vvaf106","DOIUrl":"https://doi.org/10.1093/ijfood/vvaf106","url":null,"abstract":"Abstract This study compared the biofunctional properties of peptides derived from plum seed protein isolate (PSPI), wolfberry protein isolate (WPI), and jujube seed protein isolate (JPI), focusing on their antioxidant, antidiabetic, and antihypertensive activities. While hydrolysates from all three sources demonstrated substantial biofunctional properties, peptide fractions with molecular weight &lt;3 kDa consistently showed superior in vitro antioxidant activity. Cell viability in human umbilical vein endothelial cells remained comparable across treatments with PSPI, WPI, and JPI peptides, suggesting that all three sources exert a similar cytoprotective effect. Potent antioxidant activities were demonstrated by peptides from WPI and JPI, whereas PSPI peptides exhibited strong hypoglycaemic and antihypertensive activities. These findings suggest that peptides from PSPI, WPI, and JPI hold promise as functional ingredients for food, nutraceutical, and pharmaceutical applications, supporting their high-value utilisation in health-promoting products. However, further studies involving comparisons with established standard compounds are needed to validate their functional efficacy.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"60 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://academic.oup.com/ijfst/advance-article-pdf/doi/10.1093/ijfood/vvaf106/63292592/vvaf106.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147879970","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

The effect of core oil on the encapsulation efficiency and mechanical properties of microcapsules prepared using complex coacervation followed by spray drying/coating 研究了复合凝聚-喷雾干燥/包覆法制备的微胶囊，芯油对胶囊包封效率和力学性能的影响

3区农林科学

International Journal of Food Science & Technology Pub Date : 2025-01-01 DOI: 10.1093/ijfood/vvae005

Qun Huang, Tom Mills, Zhibing Zhang

{"title":"The effect of core oil on the encapsulation efficiency and mechanical properties of microcapsules prepared using complex coacervation followed by spray drying/coating","authors":"Qun Huang, Tom Mills, Zhibing Zhang","doi":"10.1093/ijfood/vvae005","DOIUrl":"https://doi.org/10.1093/ijfood/vvae005","url":null,"abstract":"Abstract Gelatine-gum Arabic coacervated microcapsules were prepared using complex coacervation followed by spray drying, with L-carvone, limonene, or hexyl salicylate encapsulated as a model flavour or fragrance oil. The influences of different types of core oil or further treatments including maltodextrin coating or glutaraldehyde crosslinking on size, morphology, payload, encapsulation efficiency and mechanical strength of the resulting microcapsules were investigated. Spherical microcapsules with polynuclear core-shell structure were fabricated. The encapsulation efficiency ranged from 5.0 ± 0.4% to 89.0 ± 1.2% for different core oils and 21.1 ± 0.1% to 89.0 ± 1.2% after different treatments. The highest encapsulation efficiency of 89.0% ± 1.2% was obtained for encapsulating hexyl salicylate with a hardening process by glutaraldehyde crosslinking. Micromanipulation tests revealed that gelatine-gum Arabic microcapsules exhibited typical rupture behaviours under compression. The rupture force increased with microcapsule diameter, the nominal rupture stress and toughness decreased with the increase of microcapsule size, and the nominal rupture tension was independent of diameter. The apparent Young’s modulus of whole microcapsules was determined by the Hertz model fitted to the experimental force versus displacement data. It has been found that different types of core oils significantly impacted their encapsulation efficiency, the structures of the formed microcapsules, and consequently mechanical properties.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"60 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://academic.oup.com/ijfst/article-pdf/60/1/vvae005/61353872/vvae005.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147334091","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Study on heat-induced aggregation and gelation behaviours of myofibrillar protein/casein mixtures 肌原纤维蛋白/酪蛋白混合物热诱导聚集和凝胶行为的研究

3区农林科学

International Journal of Food Science & Technology Pub Date : 2025-01-01 DOI: 10.1093/ijfood/vvaf016

Mengke Ma, Yuxin Ding, Zhiwen Shen, Yanshun Xu

{"title":"Study on heat-induced aggregation and gelation behaviours of myofibrillar protein/casein mixtures","authors":"Mengke Ma, Yuxin Ding, Zhiwen Shen, Yanshun Xu","doi":"10.1093/ijfood/vvaf016","DOIUrl":"https://doi.org/10.1093/ijfood/vvaf016","url":null,"abstract":"Abstract In this study, the aggregation and gelation behaviours of heat-induced fish myofibrillar protein (MP)/casein mixtures prepared with different mixing ratios (MP: casein = 1:0, 5:1, 1:1, 0:1) were investigated. The rheological results showed that casein significantly affected the rheological behaviour of MP, and the storage modulus decreased as the mixing ratio changed from 1:0 to 0:1. Results in turbidity, particle size, scanning electron microscopy, and sodium dodecyl sulphate-polyacrylamide gel electrophoresis indicated that MP and M:C = 5:1 groups exhibited higher cross-linking aggregation, especially under high-temperature heating. From 40 °C to 90 °C, the mixed systems showed higher total sulphydryl contents and bromophenol blue binding amounts (p &lt; .05) compared with individual systems, suggesting that hydrophobic interaction and disulphide bonds were probably the main forces for the formation of binary MP-casein complexes. Additionally, the M:C = 5:1 group presented an obvious transition from α-helix to β-sheet, with the α-helix decreasing from 15.58% to 9.00% and β-sheet increasing from 48.68% to 57.62%. Overall, when the mixing ratio of MP to casein was 5:1, it was more conducive to the formation of a superior gel network. The present study helps to elucidate the correlation between protein aggregation behaviours in solution and the network structure in gel, providing a theoretical basis for the textural regulation of gel food based on a binary protein system.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"60 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://academic.oup.com/ijfst/advance-article-pdf/doi/10.1093/ijfood/vvaf016/61651650/vvaf016.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147918981","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of various physical pretreatments and dextranase on the structure and physicochemical properties of porous sweet potato starch: a comparative study 不同物理预处理和葡聚糖酶对多孔甘薯淀粉结构和理化性质影响的比较研究

3区农林科学

International Journal of Food Science & Technology Pub Date : 2025-01-01 DOI: 10.1093/ijfood/vvaf008

Boyan Wang, Weiling Luan, Qiang Li, Weihong Jiang, Lei Zhang, Mingsheng Lyu, Shujun Wang

{"title":"Effects of various physical pretreatments and dextranase on the structure and physicochemical properties of porous sweet potato starch: a comparative study","authors":"Boyan Wang, Weiling Luan, Qiang Li, Weihong Jiang, Lei Zhang, Mingsheng Lyu, Shujun Wang","doi":"10.1093/ijfood/vvaf008","DOIUrl":"https://doi.org/10.1093/ijfood/vvaf008","url":null,"abstract":"Abstract Porous starch, a modified starch containing numerous micropores, has significant application potential due to its excellent absorbency. However, traditional enzymatic hydrolysis methods exhibit low efficiency. This study improved porous starch production from sweet potato by combining physical pretreatments (ultrasonic, moist heat, microwave) with dextranase hydrolysis. Among these, microwave-assisted enzymatic hydrolysis rapidly created porous starch with a compact pore structure without introducing new chemical groups. The resulting starch exhibited increased solubility (5.22%) and decreased swelling power (6.92%), enhancing its physicochemical characteristics. Remarkably, oil absorption capacity rose from 51.02% to 102.79%, and water absorption improved from 58.63% to 120.40%, attributed to increased porosity and specific surface area. These advancements offer an efficient method to produce sweet potato porous starch with superior absorption properties, presenting promising opportunities for application in the food and pharmaceutical industries.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"60 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://academic.oup.com/ijfst/advance-article-pdf/doi/10.1093/ijfood/vvaf008/61651660/vvaf008.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147893784","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

Deacidification characteristics of Issatchenkia terricola WJL-G4 with a special focus on bioactive compounds and antioxidant activities during currant juice and wine processing Issatchenkia terricola WJL-G4的脱酸特性，特别关注醋栗汁和葡萄酒加工过程中的生物活性化合物和抗氧化活性

3区农林科学

International Journal of Food Science & Technology Pub Date : 2025-01-01 DOI: 10.1093/ijfood/vvae032

Huihui Guo, Yiwei Lu, Guang Yang, Liping Gao, Jinling Wang

{"title":"Deacidification characteristics of Issatchenkia terricola WJL-G4 with a special focus on bioactive compounds and antioxidant activities during currant juice and wine processing","authors":"Huihui Guo, Yiwei Lu, Guang Yang, Liping Gao, Jinling Wang","doi":"10.1093/ijfood/vvae032","DOIUrl":"https://doi.org/10.1093/ijfood/vvae032","url":null,"abstract":"Abstract Issatchenkia terricola WJL-G4 (WJL-G4), known for its strong deacidification ability, was selected for processing currant juice (CJ) and wine to address the issue of excessive acidity. This research aimed to examine how acid-reducing fermentation (ARF) impact the quality of juices and wines in terms of bioactive compound content and antioxidant capacities. In CJ (black, red, white), citric acid degradation reached 80.55%, 79.60%, and 77.51% after 80, 84, and 88 hr of ARF, respectively. The results indicated a decrease in bioactive compounds in juices post-ARF, whilst the impact on wines was less pronounced. However, concentrations of isovitexin, epicatechin, sinapic acid, coumaric acid, syringic acid, and rutin were increased after ARF. Significantly, the antioxidant capacities of red currant wine with WJL G4 were markedly higher compared to red currant wine without WJL-G4. This study revealed that I. terricola WJL-G4 ARF reduced organic acid content whilst preserving bioactive compounds and enhancing wine colour.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"60 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://academic.oup.com/ijfst/advance-article-pdf/doi/10.1093/ijfood/vvae032/61348452/vvae032.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147877713","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of extraction and purification on the structure and activity of Flammulina velutipes polysaccharides: a review 提取和纯化对 Flammulina velutipes 多糖结构和活性的影响：综述

IF 3.1 3区农林科学

International Journal of Food Science & Technology Pub Date : 2024-11-04 DOI: 10.1111/ijfs.17393

Wanying Song, Mohan Li, Xiqing Yue, Yan Zheng

{"title":"Effect of extraction and purification on the structure and activity of Flammulina velutipes polysaccharides: a review","authors":"Wanying Song, Mohan Li, Xiqing Yue, Yan Zheng","doi":"10.1111/ijfs.17393","DOIUrl":"10.1111/ijfs.17393","url":null,"abstract":"<div>\u0000 \u0000 Flammulina velutipes (F. velutipes) is one of the most widely consumed edible mushrooms worldwide. The growth of F. velutipes involves two primary stages: the mycelium and fruiting body. Unique polysaccharides are produced in each stage; mycelial polysaccharides (FVMPs) are produced during the mycelial fermentation stage, while fruiting body polysaccharides (FVFBPs) are produced during the fruiting stage. These polysaccharides, the major bioactive components of F. velutipes, have garnered significant attention due to their various functions and activities. Notably, they exert functional activities by mediating gut flora, including antioxidant, anti-inflammatory, and immunomodulatory properties, reduce blood sugar and lipid levels, and enhance cognitive performance. This study examined the variations in FVMPs and FVFBPs resulting from different extraction and purification methods, with a specific focus on delineating their distinct structural characteristics. This study further explored the impact of the structural composition of FVMPs and FVFBPs on their health-promoting properties, focusing on the relationship between their structures and their functional and biological effects. Finally, this study outlines future research avenues designed to contribute to the ongoing research in the field of bioactive FVMPs and FVFBPs.\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"59 12","pages":"9571-9591"},"PeriodicalIF":3.1,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142707625","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0