Lingyan Wang, Siyu He, Surui Wu, Jie Zhang, Sun Liping
{"title":"白蛉多糖对玉米淀粉降解的影响。","authors":"Lingyan Wang, Siyu He, Surui Wu, Jie Zhang, Sun Liping","doi":"10.1111/1750-3841.70575","DOIUrl":null,"url":null,"abstract":"<div>\n \n \n <section>\n \n <p>There are relatively few studies on the mechanism of using edible fungus polysaccharides to inhibit starch retrogradation. This study investigated the influence of <i>Phlebopus portentosus</i> polysaccharide (%PBP, as a function of amount of corn starch [CS]) on the retrogradation properties of CS. The gelatinization characteristics and thermodynamic analysis results revealed that PBP addition increased gelatinization temperature, significantly decreased the disintegration and recovery values (<i>p </i>< 0.05), inhibited amylose leaching, and reduced swelling power. When 4% w/w PBP was added, the percentage of CS retrogradation decreased after being stored at 4°C for 7 days. The smaller the degree of retrogradation degradation, the more significant the inhibitory effect on starch retrogradation. Infrared spectrum analysis demonstrated that no new covalent bonds had formed between PBP and CS. Moreover, the R1047/1022 and R995/1022 ratios significantly decreased (<i>p </i>< 0.05), indicating that PBP affected both short- and long-term retrogradation and exhibited an inhibitory effect. Overall, 4% PBP exerted a significant inhibitory effect on starch retrogradation, providing a theoretical basis for the development of edible fungus polysaccharides in starch-based food.</p>\n </section>\n </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 9","pages":""},"PeriodicalIF":3.4000,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effect of Phlebopus portentosus Polysaccharide on Retrogradation of Corn Starch\",\"authors\":\"Lingyan Wang, Siyu He, Surui Wu, Jie Zhang, Sun Liping\",\"doi\":\"10.1111/1750-3841.70575\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n \\n <section>\\n \\n <p>There are relatively few studies on the mechanism of using edible fungus polysaccharides to inhibit starch retrogradation. This study investigated the influence of <i>Phlebopus portentosus</i> polysaccharide (%PBP, as a function of amount of corn starch [CS]) on the retrogradation properties of CS. The gelatinization characteristics and thermodynamic analysis results revealed that PBP addition increased gelatinization temperature, significantly decreased the disintegration and recovery values (<i>p </i>< 0.05), inhibited amylose leaching, and reduced swelling power. When 4% w/w PBP was added, the percentage of CS retrogradation decreased after being stored at 4°C for 7 days. The smaller the degree of retrogradation degradation, the more significant the inhibitory effect on starch retrogradation. Infrared spectrum analysis demonstrated that no new covalent bonds had formed between PBP and CS. Moreover, the R1047/1022 and R995/1022 ratios significantly decreased (<i>p </i>< 0.05), indicating that PBP affected both short- and long-term retrogradation and exhibited an inhibitory effect. Overall, 4% PBP exerted a significant inhibitory effect on starch retrogradation, providing a theoretical basis for the development of edible fungus polysaccharides in starch-based food.</p>\\n </section>\\n </div>\",\"PeriodicalId\":193,\"journal\":{\"name\":\"Journal of Food Science\",\"volume\":\"90 9\",\"pages\":\"\"},\"PeriodicalIF\":3.4000,\"publicationDate\":\"2025-09-23\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://ift.onlinelibrary.wiley.com/doi/10.1111/1750-3841.70575\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Science","FirstCategoryId":"97","ListUrlMain":"https://ift.onlinelibrary.wiley.com/doi/10.1111/1750-3841.70575","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Effect of Phlebopus portentosus Polysaccharide on Retrogradation of Corn Starch
There are relatively few studies on the mechanism of using edible fungus polysaccharides to inhibit starch retrogradation. This study investigated the influence of Phlebopus portentosus polysaccharide (%PBP, as a function of amount of corn starch [CS]) on the retrogradation properties of CS. The gelatinization characteristics and thermodynamic analysis results revealed that PBP addition increased gelatinization temperature, significantly decreased the disintegration and recovery values (p < 0.05), inhibited amylose leaching, and reduced swelling power. When 4% w/w PBP was added, the percentage of CS retrogradation decreased after being stored at 4°C for 7 days. The smaller the degree of retrogradation degradation, the more significant the inhibitory effect on starch retrogradation. Infrared spectrum analysis demonstrated that no new covalent bonds had formed between PBP and CS. Moreover, the R1047/1022 and R995/1022 ratios significantly decreased (p < 0.05), indicating that PBP affected both short- and long-term retrogradation and exhibited an inhibitory effect. Overall, 4% PBP exerted a significant inhibitory effect on starch retrogradation, providing a theoretical basis for the development of edible fungus polysaccharides in starch-based food.
期刊介绍：
The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science.
The range of topics covered in the journal include:
-Concise Reviews and Hypotheses in Food Science
-New Horizons in Food Research
-Integrated Food Science
-Food Chemistry
-Food Engineering, Materials Science, and Nanotechnology
-Food Microbiology and Safety
-Sensory and Consumer Sciences
-Health, Nutrition, and Food
-Toxicology and Chemical Food Safety
The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.
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