Tao Sun , Xiaoyi Xu , Yuhang Ma , Hao jiang , Kai Yang , Rui Wang , Yian Gu , Sha Li , Yibin Qiu , Dafeng Sun , Hong Xu , Peng Lei
{"title":"担子孢子发酵金木耳胞外多糖的结构、流变学及抗冻性能","authors":"Tao Sun , Xiaoyi Xu , Yuhang Ma , Hao jiang , Kai Yang , Rui Wang , Yian Gu , Sha Li , Yibin Qiu , Dafeng Sun , Hong Xu , Peng Lei","doi":"10.1016/j.foodhyd.2023.108848","DOIUrl":null,"url":null,"abstract":"<div><p><span>The quality of frozen food<span> 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 </span></span><em>Naematelia aurantialba</em><span> NX-20 in Tofu wastewater medium using anion exchange chromatography<span> and Sephadex column chromatography. The analysis revealed that NAPS-A had a molecular weight of 2.924 × 10</span></span><sup>6</sup><span><span> Da and was composed of mannose and </span>xylose<span> 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.</span></span></p></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"142 ","pages":"Article 108848"},"PeriodicalIF":11.0000,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Structure, rheology, and antifreeze property of the exopolysaccharide from Naematelia aurantialba through basidiospore fermentation\",\"authors\":\"Tao Sun , Xiaoyi Xu , Yuhang Ma , Hao jiang , Kai Yang , Rui Wang , Yian Gu , Sha Li , Yibin Qiu , Dafeng Sun , Hong Xu , Peng Lei\",\"doi\":\"10.1016/j.foodhyd.2023.108848\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p><span>The quality of frozen food<span> 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 </span></span><em>Naematelia aurantialba</em><span> NX-20 in Tofu wastewater medium using anion exchange chromatography<span> and Sephadex column chromatography. The analysis revealed that NAPS-A had a molecular weight of 2.924 × 10</span></span><sup>6</sup><span><span> Da and was composed of mannose and </span>xylose<span> 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.</span></span></p></div>\",\"PeriodicalId\":320,\"journal\":{\"name\":\"Food Hydrocolloids\",\"volume\":\"142 \",\"pages\":\"Article 108848\"},\"PeriodicalIF\":11.0000,\"publicationDate\":\"2023-09-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Hydrocolloids\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0268005X23003946\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0268005X23003946","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Structure, rheology, and antifreeze property of the exopolysaccharide from Naematelia aurantialba through basidiospore fermentation
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.
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.
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