Phlebopus portentosus 多糖类对玉米粉逆行降解的作用
Lingyan Wang1, Siyu He1, Surui Wu2
1Faculty of Food Science and Engineering Kunming University of Science and Technology, Kunming, China.
Journal of food science
|September 23, 2025
概括
可食用的真菌多糖,特别是Phlebopus portentosus多糖 (PBP),显著抑制玉米粉 (CS) 的逆向降解. 即使是4%的PBP也有效地减少了粉的降解,为食品应用提供了潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 材料科学 是一种材料科学.
背景情况:
- 粉退化是食品加工中的一个主要问题,它会影响质地和保质期.
- 有限的研究存在于食用真菌多糖的作用抑制粉逆向降解.
研究的目的:
- 调查Phlebopus portentosus多糖 (PBP) 对玉米粉 (CS) 逆向降解的抑制作用.
- 阐明PBP影响CS逆行性质的机制.
主要方法:
- 差分扫描热量计 (DSC) 用于凝化和热力学分析.
- 对粉素浸出和膨胀功率的分析.
- 里埃变换红外光谱法 (FTIR) 用于研究分子相互作用.
主要成果:
- PBP增加了CS凝化温度,降低了分解和恢复值.
- PBP抑制了粉素的泄,并降低了胀能力.
- 4%的PBP在储存7天后显著降低了CS回归,FTIR表明没有新的共价键形成.
结论:
- 弗莱波布斯 (Phlebopus portentosus) 的多糖有效地抑制了玉米粉的逆向降解.
- PBP对短期和长期逆行影响,为其在粉食品中的使用提供了理论依据.
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