Starch - Stärke最新文献_第3页

Preparation and Characterization of Nanoparticles From Lotus Root Starches by Ultrasonic‐Assisted Nanoprecipitation 超声辅助纳米沉淀法制备藕淀粉纳米颗粒及其表征

Starch - Stärke Pub Date : 2025-02-09 DOI: 10.1002/star.202400238

Yan Zhang, Hongjuan Wang, Yupeng Mao, Jiangfeng Song, Caie Wu, Runqiang Yang

{"title":"Preparation and Characterization of Nanoparticles From Lotus Root Starches by Ultrasonic‐Assisted Nanoprecipitation","authors":"Yan Zhang, Hongjuan Wang, Yupeng Mao, Jiangfeng Song, Caie Wu, Runqiang Yang","doi":"10.1002/star.202400238","DOIUrl":"https://doi.org/10.1002/star.202400238","url":null,"abstract":"ABSTRACT Lotus root starch nanoparticles (LRSNPs) were prepared by an ultrasonic‐assisted nanoprecipitation method, and their structure and physicochemical properties were characterized. The optimal preparation process for LRSNPs was predicted through single‐factor experiments and response surface methodology as follows: an ultrasonic power of 500 W, an ethanol/starch solution volume ratio of 10:1, and a starch solution concentration of 3%. The particle size of LRSNPs prepared under these conditions was 215.92 nm, which was smaller than that obtained by both nanoprecipitation and enzymatic hydrolysis regeneration methods. After ultrasonic nanomaterialization, the structure of lotus root starch (LRS) was disrupted, the short‐range ordering was reduced, and the crystal structure changed from B‐type to V‐type. Compared with corn starch nanoparticles (CSNPs) and potato starch nanoparticles (PSNPs), LRSNPs exhibited higher solubility and swelling capacity at 50–60°C, and its transparency was significantly enhanced. Moreover, LRSNPs had a faster digestion rate in a simulated intestinal environment, and their rapidly digestible starch content was significantly higher than that of CSNPs and PSNPs. This study provided a theoretical basis for the further development and utilization of LRS.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":"77 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-02-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147879323","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

Research on Authenticity Identification and Physicochemical Properties of Various Commercially Available Lotus Rhizome Starch 市售几种莲藕淀粉的真伪鉴定及理化性质研究

Starch - Stärke Pub Date : 2025-01-31 DOI: 10.1002/star.202400225

Yan He, Jiaqing Ma, Xianqiang Chen, Jie Li, Shoulei Yan

{"title":"Research on Authenticity Identification and Physicochemical Properties of Various Commercially Available Lotus Rhizome Starch","authors":"Yan He, Jiaqing Ma, Xianqiang Chen, Jie Li, Shoulei Yan","doi":"10.1002/star.202400225","DOIUrl":"https://doi.org/10.1002/star.202400225","url":null,"abstract":"ABSTRACT Lotus rhizome starch (LRS) is rich in nutrients and high price, yet the yield of LRS is relatively low compared with other source starch. Thus, unscrupulous merchants often adulterate LRS with other inexpensive starches, like potato starch. This study identified the authenticity of 10 commercially available LRS samples using optical microscopy and studied their physicochemical properties, including retrogradation and gelatinization properties. The results showed that there were three kinds of genuine LRS in samples, and the amylose content in adulterated LRS samples was higher than that in pure LRS, indicating that the amylose content of the starches used for adulteration was higher than that of LRS. Adulterated LRS were more prone to retrograde, exhibited a higher the proportion of sedimentation volume than genuine LRS. Besides, adulterated LRS had a higher gelatinization temperature and poorer freeze‐thaw stability compared to pure LRS. In summary, there were significant differences in quality between adulterated LRS products and pure LRS available on the market. These performance differences can explore the impact of the incorporation of other starches on the physicochemical properties and edibility of genuine LRS, and provide certain reference value for LRS adulteration detection technology and sustainable development of LRS industry.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":"77 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147878641","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Study on Dispersion Technology of Pigment Powder and Its Interaction Based on Octenyl Succinate Starch and Arabic Gum Complex 琥珀酸辛烯基淀粉-阿拉伯胶配合物颜料粉体分散工艺及其相互作用研究

Starch - Stärke Pub Date : 2025-01-24 DOI: 10.1002/star.202400152

Qin Chen, Xingyu Chen, Shiqing Song, Lingyun Yao, Huatian Wang, Di Zhao, Min Sun, Qian Liu, Chuang Yu, Tao Feng

{"title":"Study on Dispersion Technology of Pigment Powder and Its Interaction Based on Octenyl Succinate Starch and Arabic Gum Complex","authors":"Qin Chen, Xingyu Chen, Shiqing Song, Lingyun Yao, Huatian Wang, Di Zhao, Min Sun, Qian Liu, Chuang Yu, Tao Feng","doi":"10.1002/star.202400152","DOIUrl":"https://doi.org/10.1002/star.202400152","url":null,"abstract":"ABSTRACT High concentrations of pigment powders present significant challenges for dispersion stability in cosmetic formulations, the dispersion of iron oxide yellow paste may lead to flocculation, reducing its stability. This study employed octenyl succinate starch (OSA starch) and Arabic gum (AG) as composite wall materials to encapsulate iron oxide yellow and to optimize the dispersion system for water‐soluble pigment powders. Transmission electron microscopy (TEM) and scanning electron microscopy (SEM) confirmed the formation of a well‐structured microcapsule, significantly smaller than the original iron oxide yellow particles. Accelerated stability tests indicated that the microcapsule structure enhanced system stability, with improved performance observed at higher OAF solution concentrations. The contact angle measurements, which were consistently below 90°, demonstrated that the microcapsule structure enhanced the wettability and hydrophilicity of the OAF solution, thereby improving skin adhesion. The encapsulation of iron oxide yellow using OSA starch and AG underscores the potential application of natural hydrocolloids and modified starches in the cosmetics industry.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":"77 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147895888","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Calcium Alginate Encapsulation of Rice Starch, Instead of a Physical Mixture of Both, Regulates the Fermentation Rate and Production of Acetate 海藻酸钙包封大米淀粉，代替两者的物理混合物，调节发酵速率和醋酸的生产

Starch - Stärke Pub Date : 2025-01-16 DOI: 10.1002/star.202400240

Senbin Cao, Cheng Li

{"title":"Calcium Alginate Encapsulation of Rice Starch, Instead of a Physical Mixture of Both, Regulates the Fermentation Rate and Production of Acetate","authors":"Senbin Cao, Cheng Li","doi":"10.1002/star.202400240","DOIUrl":"https://doi.org/10.1002/star.202400240","url":null,"abstract":"ABSTRACT Calcium alginate–encapsulated rice starch (AES) could be potentially applied as a rice analog with a significantly improved amount of resistant starch, while its effects on gut microbiota remain less clear. To this end, structural characteristics of AES and their impact on gut microbiota, fermentation rate, and short‐chain fatty acid (SCFA) production were examined using an in vitro batch fermentation method. Cooked AES showed a significantly higher amount of intermolecular interactions (∼46 times), short‐range double helices, and degree of crystallinity compared to the simple mixture of rice starch and calcium alginate (Mix), resulting in a more homogenous and densely packed network microstructure. As a result, AES, instead of Mix, showed a significantly slower gas production rate (∼17%), while relatively higher production of SCFAs, especially the ratio of acetate. Bifidobacterium pesudocatenulatum was possibly responsible for the higher production of acetate in AES. Collectively, these results show that AES has the potential to be used as a slowly fermentable carbohydrate, favoring the production of acetate in the human colon.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2025-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/pdfdirect/10.1002/star.202400240","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147331836","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Optimization of Type III Resistant Cornstarch Preparation by TK‐PUL Enzymatic Hydrolysis Synergistic Dual Autoclaving–Cooling Treatment Using Response Surface Methodology 响应面法优化TK - PUL酶解协同双蒸压-冷却制备III型抗性玉米淀粉

Starch - Stärke Pub Date : 2024-11-28 DOI: 10.1002/star.202400151

Jingmin Zeng, Jianjun Guo, Yuan Lin

{"title":"Optimization of Type III Resistant Cornstarch Preparation by TK‐PUL Enzymatic Hydrolysis Synergistic Dual Autoclaving–Cooling Treatment Using Response Surface Methodology","authors":"Jingmin Zeng, Jianjun Guo, Yuan Lin","doi":"10.1002/star.202400151","DOIUrl":"https://doi.org/10.1002/star.202400151","url":null,"abstract":"ABSTRACT The thermoacidophilic type III pullulan hydrolase derived from Thermococcus kodakarensis (TK‐PUL) can function as both α‐amylase and pullulanase. Here, TK‐PUL is used to prepare resistant starch type III (RS3), and reaction conditions were controlled to facilitate preparation and improve preparation efficiency. RS3‐type cornstarch is prepared by TK‐PUL enzymatic hydrolysis synergistic dual autoclaving‐cooling treatment. The optimum conditions for preparing RS3‐type cornstarch were as follows: treatment of 15.55% cornstarch slurry (pH 4.99) with 13.83 U/g (cornstarch) TK‐PUL at 90 °C for 11.55 h, followed by high‐pressure heat treatment (110 °C, 30 min)/retrogradation (4 °C, 24 h) for two cycles. The RS3 yield is 40.70% under optimal processing conditions. RS3 comprised irregular and rough surface contour block‐like structures, as well as block‐like structures created by adhesion and accumulation of granules. X‐ray diffraction analysis revealed that the crystallinity type of RS3 transformed from B+V‐ to V‐type, in contrast to the initial A‐type of cornstarch. This novel RS3 preparation process using TK‐PUL enzymatic hydrolysis synergistic dual autoclaving‐cooling treatment lays the foundation for using TK‐PUL in RS preparation.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":"77 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147889425","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Synergistic Effects of Freeze‐Thaw Pretreatment and Ultrasound on the Structure and Digestibility of Starch–Lipid Complexes 冻融预处理和超声对淀粉-脂复合物结构和消化率的协同效应

Starch - Stärke Pub Date : 2024-11-27 DOI: 10.1002/star.202400097

Junhui Li, Jinjun Li, Yuanhao Deng, Yizhou Fang, Shan Li, Shiguo Chen

{"title":"Synergistic Effects of Freeze‐Thaw Pretreatment and Ultrasound on the Structure and Digestibility of Starch–Lipid Complexes","authors":"Junhui Li, Jinjun Li, Yuanhao Deng, Yizhou Fang, Shan Li, Shiguo Chen","doi":"10.1002/star.202400097","DOIUrl":"https://doi.org/10.1002/star.202400097","url":null,"abstract":"Abstract Starch inclusion complexes are gaining interest due to their enhanced functional properties and potential health benefits. Both freeze‐thawing and ultrasound are recognized as effective physical methods to induce the formation of V‐type starch inclusion complexes. However, the combined effects of these treatments on starch complex formation have not been fully elucidated. This study aims to investigate the synergistic impact of ultrasound and freeze‐thaw treatments on the production of corn starch–glycerin monostearin complexes (GMS), examining their structural and digestive properties. The findings, supported by X‐ray diffraction (XRD) and complexing index analyses, indicate a synergistic effect from the combined treatment in creating V‐type starch–lipid inclusion complexes. Scanning electron microscopy (SEM) shows that the application of freeze‐thaw cycles and ultrasound leads to the release of amylose molecules, enhancing their interaction with lipid molecules. The starch–lipid complexes formed through this process exhibit a highly ordered structure and increased resistance to enzymatic digestion in an in vitro model. These results offer valuable insights into the development of starch‐based foods with slower digestibility, which could have implications for dietary management and the functional food industry.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":"77 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/pdfdirect/10.1002/star.202400097","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147910779","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Optimization of Amylose to Amylopectin Ratio and Degree of Substitution in Quaternized Starch as a Tool to Improve Paper Strength 优化季铵化淀粉中直链淀粉与支链淀粉的比例和取代度以提高纸张强度

Starch - Stärke Pub Date : 2024-11-16 DOI: 10.1002/star.202400138

Shaomin Kang, Jiaqi Guo, Igor Makarov, Mohammad Rizwan Khan, Huining Xiao, Junlong Song

{"title":"Optimization of Amylose to Amylopectin Ratio and Degree of Substitution in Quaternized Starch as a Tool to Improve Paper Strength","authors":"Shaomin Kang, Jiaqi Guo, Igor Makarov, Mohammad Rizwan Khan, Huining Xiao, Junlong Song","doi":"10.1002/star.202400138","DOIUrl":"https://doi.org/10.1002/star.202400138","url":null,"abstract":"Abstract Cationic starch serves as a prevalent wet‐end additive in the papermaking industry. Yet, the definitive effects of the ratio between the two principal components—amylose (AM) and amylopectin (AP)—and the degree of substitution (DS) on the mechanical strength enhancement of paper sheets remain incompletely understood. This study synthesizes a series of quaternized amylose (QAM) and quaternized amylopectin (QAP) with varying DS levels and blended these derivatives in diverse ratios. Subsequently, these mixtures are integrated into pulp suspensions to ascertain the DS and the AM‐to‐AP ratio that optimize paper strength. These results indicate that a QAM‐to‐QAP blend with a DS of 0.08 at a ratio of 2:8 yielded the most pronounced improvement in paper mechanical properties. This precise formulation significantly enhances tensile, burst, and tear strength indices, increasing by approximately 55.0%, 44.4%, and 78.4%, respectively, under the most favorable conditions and with an additive dosage of 1 wt.%. This investigation provides substantive and actionable knowledge for selecting starch additives in the wet‐end of papermaking, which can significantly augment the efficiency and efficacy of paper manufacturing processes.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":"77 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147331546","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Two‐Phase Extraction, Structural Characterization of the Polysaccharide from Raspberry Pomace and Its Protection Effects against Erythrocyte Hemolysis 覆盆子渣多糖的两相提取、结构表征及其对红细胞溶血的保护作用

Starch - Stärke Pub Date : 2024-11-14 DOI: 10.1002/star.202400185

Junwen Liu, Yushun Wang, Yuhan Song, Hongda Zhang, Yanhui Wei, Libo Wang, Yaqin Xu

{"title":"Two‐Phase Extraction, Structural Characterization of the Polysaccharide from Raspberry Pomace and Its Protection Effects against Erythrocyte Hemolysis","authors":"Junwen Liu, Yushun Wang, Yuhan Song, Hongda Zhang, Yanhui Wei, Libo Wang, Yaqin Xu","doi":"10.1002/star.202400185","DOIUrl":"https://doi.org/10.1002/star.202400185","url":null,"abstract":"Abstract In present study, a new polysaccharide (RPP) from raspberry pomace is prepared through ultrasound‐assisted aqueous two‐phase extraction (UAATPE) and purification using two‐step column chromatography, the extraction conditions are optimized by response surface method (RSM). Under the optimal parameters: liquid to material ratio of 80 mL g −1 , ultrasonic power of 340 W, and ultrasonic time of 39 min, the yield of the polysaccharides is 11.72 ± 0.05%. RPP with average molecular weight ( M w ) of 59 300 Da is composed of six monosaccharides. Nuclear magnetic resonance (NMR) analyses confirmed that RPP contains six main glycosidic linkages including α ‐ l ‐Ara f ‐(1→, →2)‐ α ‐ l ‐Rha p ‐(1→, →4)‐ β ‐ d ‐Man p ‐(1→, →4)‐ α ‐ d ‐GalA p ‐(1→, →3)‐ β ‐ d ‐Gal p ‐(1→, →4)‐ β ‐ d ‐Glc p ‐(1→. RPP exhibits remarkable protective effects against H 2 O 2 ‐induced erythrocyte hemolysis, the generations of reactive oxygen species, and malondialdehyde are inhibited, and the activities of glutathione peroxidase and catalase are effectively enhanced. The current findings proved that UAATPE is an effective method to extract the polysaccharide from raspberry pomace and provides a new idea for the utilization of nutrient‐rich raspberry fruit residue.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":"77 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/pdfdirect/10.1002/star.202400185","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147878457","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4

High Stability and Reusability of Papain Immobilized on the Non‐Toxic Magnetic Dialdehyde Starch Nanoparticles 无毒磁性双醛淀粉纳米颗粒固定化木瓜蛋白酶的高稳定性和可重复使用性

Starch - Stärke Pub Date : 2024-11-03 DOI: 10.1002/star.202400066

Luqi Zhan, Jincheng Miao, Jinyu Ouyang, Qincong Luo, Xiaojuan Wang

{"title":"High Stability and Reusability of Papain Immobilized on the Non‐Toxic Magnetic Dialdehyde Starch Nanoparticles","authors":"Luqi Zhan, Jincheng Miao, Jinyu Ouyang, Qincong Luo, Xiaojuan Wang","doi":"10.1002/star.202400066","DOIUrl":"https://doi.org/10.1002/star.202400066","url":null,"abstract":"Abstract Papain is widely used in food, drug, and bioactive peptide production and must be immobilized onto carriers with biocompatibility. Dialdehyde starch (DAS) can be a good biocompatible cross‐linker according to its active aldehyde groups. In the present study, the magnetic nanoparticles dialdehyde starch (MDASN), synthesized by DAS and Fe 3 O 4 magnetic nanoparticles (Fe‐MNP), are successfully used to immobilize papain to improve the enzymic activity. The structure and morphology of DAS, MDASN, and immobilized papain onto magnetic dialdehyde starch nanoparticles (papain‐MDASN) are characterized detailly. The morphology of DAS is like a flat ball, and that of Fe‐MNP and papain‐MDASN are spherical and clumpy. The particle size of Fe‐MNP and papain‐MDASN are small, resulting in a large surface electrostatic effect and partial agglomeration. Enzymic activity studies of papain‐MDASN exhibit that the immobilized papain on MDASN represents better temperature resistance, alkaline resistance, thermal stability, and reusability, and its activity recovery is up to 68.21%. Papain onto magnetic dialdehyde starch nanoparticles (MDASN) may enhance its potential application in production processes.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-11-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/pdfdirect/10.1002/star.202400066","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147332924","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Optimization of Ultrasonic Extraction, Functional Properties, and Antioxidant Activity of Naematelia aurantialba Polysaccharides 金银花多糖超声提取工艺优化、功能特性及抗氧化活性研究

Starch - Stärke Pub Date : 2024-10-18 DOI: 10.1002/star.202400141

Guichun Huang, Zhongxia Guo, Jia'na Tan, Qingrui Xu, Chaoyang Wei

{"title":"Optimization of Ultrasonic Extraction, Functional Properties, and Antioxidant Activity of <i>Naematelia aurantialba</i> Polysaccharides","authors":"Guichun Huang, Zhongxia Guo, Jia'na Tan, Qingrui Xu, Chaoyang Wei","doi":"10.1002/star.202400141","DOIUrl":"https://doi.org/10.1002/star.202400141","url":null,"abstract":"Abstract Naematelia aurantialba ( N. aurantialba ) is a fungus rich in polysaccharides with medicinal and edible properties. Polysaccharides are the main active components of N. aurantialba ; however, their biological activities and functional properties have not been widely explored. In this study, the ultrasonic extraction process for N. aurantialba polysaccharides (NAP) is optimized, and the physicochemical, functional, and antioxidant activities of the homogeneous fraction (NAP) are investigated. The optimal extraction conditions are a liquid–solid ratio of 50 mL g −1 , ultrasonic power of 430 W, ultrasonic time of 32 min, resulting in an extraction rate of N. aurantialba polysaccharides of 48.68% ± 0.83%. NAP has a molecular weight of 915 kDa. The monosaccharide composition of NAP is as follows: mannose (59.04% ± 0.12%), xylose (23.89% ± 0.03%), glucuronic acid (14.07% ± 0.24%), galacturonic acid (2.12% ± 0.02%), and glucose (0.76% ± 0.02%). NAP exhibites water and oil retention capacities of 14.62 ± 0.25 g g −1 and 23.73 ± 0.85 g g −1 , respectively. Furthermore, NAP demonstrates favorable moisture absorption and retention properties. The results show that NAP has a significantly stronger antioxidant effect, as demonstrated by its concentration‐dependent scavenging of ABTS, DPPH, and hydroxyl radicals.","PeriodicalId":21967,"journal":{"name":"Starch - Stärke","volume":"77 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147921614","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 5