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Effect of tremella fuciformis polysaccharide on the stalling and flavor of tteok during storage

Food Science and Human Wellness 2023年第1期12卷 254-265页

作者： Hongxiu Fan Hongcheng Liu Wenyi Li Wenjing Su Dawei Wang Shanshan Zhang Tingting Liu Yanrong Zhang School of Food Science and Engineering Jilin Agricultural UniversityChangchun 130118China Scientific Research Base of Edible Mushroom Processing Technology Integration of Ministry of Agriculture and Rural Affairs Changchun 130118China Engineering Research Center of Grain Deep-processing and High-effeciency Utilization of Jilin Province Changchun 130118China Key Laboratory of Technological Innovations for Grain Deep-processing and High-effeciency Utilization of By-products of Jilin Province Changchun 130118China

The effect of tremella fuciformis polysaccharide(TFP)on the retrogradation property and aroma profile changes of tteok during storage was investigated.Results indicated that addition of TFP significantly increased the stability to thermal and mechanical shearing of starch,decreased short-term retrogradation,the hardness and the retrogradation enthalpy(ΔH)of tteok during storage,but had no significant effect on the amylopectin chain length of tteok.The possible mechanism for the retarding staling effect of TFP is related to the interaction between TFP and starch chains that interferes with the alignment of starch chains.Electronic nose and g as chromatography-mass spectrum(GC-MS)analysis results showed that the difference in the concentrations of volatile compounds and fatty acids of tteoks at different storage time gradually increased with the advancement of storage period.The addition of TFP to tteok inhibited the development of unpleasant volatile compounds,probably by delaying the oxidation and decomposition of lipids and preserving the antioxidant phenolic compounds in tteok,thus slowing down the flavor deterioration of tteok and contributing to flavor maintainace.Overall,this study could help food manufacturers to choose a high-effective and natural polysaccharide to control the retrogradation rate and flavor loss of tteok.

关键词： Anti-staling tremella fuciformis polysaccharide Tteok Volatile flavor compounds

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Production, structure, and bioactivity of polysaccharide isolated from tremella fuciformis

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Food Science and Human Wellness 2022年第4期11卷 1010-1017页

作者： Hongjie Yuan Lin Dong Zhiyuan Zhang Yan He Xia Ma School of Perfume and Aroma Technology Shanghai Institute of TechnologyShanghai 201418China National R&D Center for Edible Fungus Processing Technology Henan UniversityKaifeng 475004China

tremella fuciformis polysaccharide(TFP) is an important bioactive substance in T. fuciformis, which contributes to its application as medicine and food. In the present work, TFP was extracted with enzymatic combined with wet beating and its physicochemical as well as biological activities were investigated in the study. The result showed that the purity of TFP1 reached 92.14%(m/m). The TFP1, purified by DEAE column, had a molecular weight(Mw) of 5.8 × 10^(3) k Da and consisted mainly of mannose, xylose, fucose, glucose and glucuronic acid at a molar ratio of 1.91 : 0.1 : 2.49 : 6.23 : 0.95. The structure of TFP1 was preliminarily investigated by infrared spectroscopy, nuclear magnetic resonance and atomic force microscope(AFM) analysis. Moreover, the antioxidant assays showed that TFP1 could scavenge DPPH, ABTS+ and hydroxyl radicals. The excellent water holding capacity of TFP1 implied its application in the food, pharmaceutical andcosmetic industries.

关键词： tremella fuciformis polysaccharide Structure characterization Antioxidant activity Moisturizing

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