The Effects of Tremella fuciformis Polysaccharide on the Physicochemical, Multiscale Structure and Digestive Properties of Cyperus esculentus Starch
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Preparation of CS
2.3. Preparation of CS/TP Starch Composite System
2.4. Determination of Pasting Characteristics
2.5. Measurement of Starch Leaching
2.6. Determination of Swelling and Solubility
2.7. Determination of Rheological Properties
2.7.1. Determination of Static Rheological Properties
2.7.2. Determination of Dynamic Viscoelasticity
2.8. In Vitro Digestion Characteristics and In Vitro First-Order Digestion Kinetics Fitting
2.9. Measurement of Particle Size Distribution
2.10. Determination of Crystallinity (XRD)
2.11. Short-Range Ordered Measurements (FT-IR)
2.12. Cryo-Scanning Electron Microscopy (Cryo-SEM)
2.13. Statistical Analysis
3. Results
3.1. Paste Characterisation
3.2. Determination of Leached Amount of Straight-Chain Starch
3.3. Solubility and Swelling Power
3.4. Rheological Properties
3.4.1. Static Rheological Properties
3.4.2. Dynamic Viscoelasticity
3.5. In Vitro Digestive Properties
3.6. In Vitro Digestion Kinetics
3.7. Particle Size Distribution
3.8. Thermal Properties
3.9. Crystalline Structure
3.10. Short-Range Ordered Structures
3.11. Microstructural Morphology
3.12. Correlation Analysis
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
- Bado, S.; Bazongo, P.; Son, G.; Kyaw, M.T.; Forster, B.P.; Nielen, S.; Lykke, A.M.; Ouédraogo, A.; Bassolé, I.H.N. Physicochemical Characteristics and Composition of Three Morphotypes of Cyperus esculentus Tubers and Tuber Oils. J. Anal. Methods Chem. 2015, 2015, 673547. [Google Scholar] [CrossRef] [PubMed]
- Hu, B.; Zhou, K.; Liu, Y.; Liu, A.; Zhang, Q.; Han, G.; Liu, S.; Yang, Y.; Zhu, Y.; Zhu, D. Optimization of microwave-assisted extraction of oil from tiger nut (Cyperus esculentus L.) and its quality evaluation. Ind. Crop. Prod. 2018, 115, 290–297. [Google Scholar] [CrossRef]
- Miao, W.-B.; Ma, S.-Y.; Peng, X.-G.; Qin, Z.; Liu, H.-M.; Cai, X.-S.; Wang, X.-D. Effects of various roasting temperatures on the structural and functional properties of starches isolated from tigernut tuber. LWT Food Sci. Technol. 2021, 151, 112149. [Google Scholar] [CrossRef]
- Yu, Y.; Lu, X.; Zhang, T.; Zhao, C.; Guan, S.; Pu, Y.; Gao, F. Tiger Nut (Cyperus esculentus L.): Nutrition, Processing, Function and Applications. Foods 2022, 11, 601. [Google Scholar] [CrossRef] [PubMed]
- Dubois, V.; Breton, S.; Linder, M.; Fanni, J.; Parmentier, M. Fatty acid profiles of 80 vegetable oils with regard to their nutritional potential. Eur. J. Lipid Sci. Technol. 2007, 109, 710–732. [Google Scholar] [CrossRef]
- Rabadán, A.; Álvarez-Ortí, M.; Gómez, R.; Alvarruiz, A.; Pardo, J.E. Optimization of pistachio oil extraction regarding processing parameters of screw and hydraulic presses. LWT Food Sci. Technol. 2017, 83, 79–85. [Google Scholar] [CrossRef]
- Umerie, S.; Obi, N.; Okafor, E. Isolation and characterization of starch from Cyperus esculentus tubers. Bioresour. Technol. 1997, 62, 63–65. [Google Scholar] [CrossRef]
- Akonor, P.T.; Tortoe, C.; Oduro-Yeboah, C.; Saka, E.A.; Ewool, J. Physicochemical, Microstructural, and Rheological Characterization of Tigernut (Cyperus esculentus) Starch. Int. J. Food Sci. 2019, 2019, 3830651. [Google Scholar] [CrossRef] [PubMed]
- Guo, T.; Wan, C.; Huang, F.; Wei, C. Evaluation of quality properties and antioxidant activities of tiger nut (Cyperus esculentus L.) oil produced by mechanical expression or/with critical fluid extraction. LWT Food Sci. Technol. 2021, 141, 110915. [Google Scholar] [CrossRef]
- Li, X.; Fu, J.; Wang, Y.; Ma, F.; Li, D. Preparation of low digestible and viscoelastic tigernut (Cyperus esculentus) starch by Bacillus acidopullulyticus pullulanase. Int. J. Biol. Macromol. 2017, 102, 651–657. [Google Scholar] [CrossRef]
- Liu, H.-M.; Miao, W.-B.; Wang, R.; Chen, N.; Ma, S.-Y.; Wang, X.-D. Improvement of functional and rheological features of tigernut tuber starch by using gum derived from Chinese quince seeds. LWT Food Sci. Technol. 2021, 143, 111180. [Google Scholar] [CrossRef]
- Miao, W.-B.; Ning, Y.-Y.; Huang, H.-R.; Liu, H.-M.; Cai, X.-S.; Wang, X.-D. Effect of dry heat modification and the addition of Chinese quince seed gum on the physicochemical properties and structure of tigernut tuber starch. Arab. J. Chem. 2021, 14, 103407. [Google Scholar] [CrossRef]
- Yang, S.; Yan, J.; Yang, L.; Meng, Y.; Wang, N.; He, C.; Fan, Y.; Zhou, Y. Alkali-soluble polysaccharides from mushroom fruiting bodies improve insulin resistance. Int. J. Biol. Macromol. 2019, 126, 466–474. [Google Scholar] [CrossRef] [PubMed]
- Tu, J.; Brennan, M.; Brennan, C. An insight into the mechanism of interactions between mushroom polysaccharides and starch. Curr. Opin. Food Sci. 2021, 37, 17–25. [Google Scholar] [CrossRef]
- Xu, X.; Chen, A.; Ge, X.; Li, S.; Zhang, T.; Xu, H. Chain conformation and physicochemical properties of polysaccharide (glucuronoxylomannan) from Fruit Bodies of Tremella fuciformis. Carbohydr. Polym. 2020, 245, 116354. [Google Scholar] [CrossRef] [PubMed]
- Lan, X.; Wang, Y.; Deng, S.; Zhao, J.; Wang, L.; Yao, K.; Jia, D. Physicochemical and rheological properties of Tremella fuciformis polysaccharide fractions by ethanol precipitation. CyTA J. Food 2021, 19, 645–655. [Google Scholar] [CrossRef]
- Wang, L.; Wu, Q.; Zhao, J.; Lan, X.; Yao, K.; Jia, D. Physicochemical and rheological properties of crude polysaccharides extracted from Tremella fuciformis with different methods. CyTA J. Food 2021, 19, 247–256. [Google Scholar] [CrossRef]
- Zhang, Z.; Wu, Q.; Zhao, J.; Lan, X.; Yao, K.; Jia, D. Free-radical degradation by Fe2+/Vc/H2O2 and antioxidant activity of polysaccharide from Tremella fuciformis. Carbohydr. Polym. 2014, 112, 578–582. [Google Scholar] [CrossRef] [PubMed]
- Zhou, Y.; Hu, B.; Zhao, W.; Cui, D.; Tan, L.; Wang, J. Effects of increasing nutrient disturbances on phytoplankton community structure and biodiversity in two tropical seas. Mar. Pollut. Bull. 2018, 135, 239–248. [Google Scholar] [CrossRef]
- Chen, B. Optimization of extraction of Tremella fuciformis polysaccharides and its antioxidant and antitumour activities in vitro. Carbohydr. Polym. 2010, 81, 420–424. [Google Scholar] [CrossRef]
- Ng, S.H.; Robert, S.D.; Ahmad, W.A.N.W.; Ishak, W.R.W. Incorporation of dietary fibre-rich oyster mushroom (Pleurotus sajor-caju) powder improves postprandial glycaemic response by interfering with starch granule structure and starch digestibility of biscuit. Food Chem. 2017, 227, 358–368. [Google Scholar] [CrossRef] [PubMed]
- Tu, J.; Brennan, M.A.; Hui, X.; Wang, R.; Peressini, D.; Bai, W.; Cheng, P.; Brennan, C.S. Utilisation of dried shiitake, black ear and silver ear mushrooms into sorghum biscuits manipulates the predictive glycaemic response in relation to variations in biscuit physical characteristics. Int. J. Food Sci. Technol. 2022, 57, 2715–2728. [Google Scholar] [CrossRef]
- Chen, Y.; Yu, W.; Zhang, S.; Niu, Y.; Zhang, Y.; Liu, T. Pressure shear assisted extraction of polysaccharide from Auricularia auricula and its biological activities. J. Future Foods 2023, 3, 29–36. [Google Scholar] [CrossRef]
- Zhang, S.; Xin, M.; Wang, Z.; Dong, X.; Yang, C.; Liu, H.; Fan, H.; Liu, T.; Wang, D. Tiger Nut Oil-Based Oil Gel: Preparation, Characterization, and Storage Stability. Foods 2023, 12, 4087. [Google Scholar] [CrossRef]
- Chao, C.; Huang, S.; Yu, J.; Copeland, L.; Wang, S.; Wang, S. Molecular mechanisms underlying the formation of starch-lipid complexes during simulated food processing: A dynamic structural analysis. Carbohydr. Polym. 2020, 244, 116464. [Google Scholar] [CrossRef] [PubMed]
- Ning, Y.; Cui, B.; Yuan, C.; Zou, Y.; Liu, W.; Pan, Y. Effects of konjac glucomannan on the rheological, microstructure and digestibility properties of debranched corn starch. Food Hydrocoll. 2020, 100, 105342. [Google Scholar] [CrossRef]
- Chen, L.; Zhang, H.; McClements, D.J.; Zhang, Z.; Zhang, R.; Jin, Z.; Tian, Y. Effect of dietary fibers on the structure and digestibility of fried potato starch: A comparison of pullulan and pectin. Carbohydr. Polym. 2019, 215, 47–57. [Google Scholar] [CrossRef]
- Zhou, R.; Kang, Y.-H. Synergistic interaction of Auricularia auricula-judae polysaccharide with yam starch: Effects on physicochemical properties and in vitro starch digestibility. Food Sci. Biotechnol. 2018, 27, 1579–1588. [Google Scholar] [CrossRef] [PubMed]
- Rahaman, A.; Kumari, A.; Zeng, X.-A.; Farooq, M.A.; Siddique, R.; Khalifa, I.; Siddeeg, A.; Ali, M.; Manzoor, M.F. Ultrasound based modification and structural-functional analysis of corn and cassava starch. Ultrason. Sonochem. 2021, 80, 105795. [Google Scholar] [CrossRef]
- Zhang, Y.; Zhang, G. Starch content and physicochemical properties of green wheat starch. Prop. Green Wheat Starch. Int. J. Food Prop. 2019, 22, 1463–1474. [Google Scholar] [CrossRef]
- Zhou, R.; Wang, Y.; Wang, Z.; Liu, K.; Wang, Q.; Bao, H. Effects of Auricularia auricula-judae polysaccharide on pasting, gelatinization, rheology, structural properties and in vitro digestibility of kidney bean starch. Int. J. Biol. Macromol. 2021, 191, 1105–1113. [Google Scholar] [CrossRef] [PubMed]
- Liu, S.; Shen, M.; Xiao, Y.; Luo, Y.; Xie, J. Effect of maize, potato, and pea starches with Mesona chinensis polysaccharide on pasting, gelatinization properties, granular morphology and digestion. Food Hydrocoll. 2020, 108, 106047. [Google Scholar] [CrossRef]
- Cui, Y.; Han, X.; Huang, X.; Xie, W.; Zhang, X.; Zhang, Z.; Yu, Q.; Tao, L.; Li, T.; Li, S. Effects of different sources of ll-glucan on pasting, gelation, and digestive properties of pea starch. Food Hydrocoll. 2023, 135, 108172. [Google Scholar] [CrossRef]
- Chen, S.; Qin, L.; Chen, T.; Yu, Q.; Chen, Y.; Xiao, W.; Ji, X.; Xie, J. Modification of starch by polysaccharides in pasting, rheology, texture and in vitro digestion: A review. Int. J. Biol. Macromol. 2022, 207, 81–89. [Google Scholar] [CrossRef] [PubMed]
- Shi, X.; BeMiller, J.N. Effects of food gums on viscosities of starch suspensions during pasting. Carbohydr. Polym. 2002, 50, 7–18. [Google Scholar] [CrossRef]
- Liu, S.; Lin, L.; Shen, M.; Wang, W.; Xiao, Y.; Xie, J. Effect of Mesona chinensis polysaccharide on the pasting, thermal and rheological properties of wheat starch. Int. J. Biol. Macromol. 2018, 118, 945–951. [Google Scholar] [CrossRef] [PubMed]
- Xu, J.; Wang, D.; Lei, Y.; Cheng, L.; Zhuang, W.; Tian, Y. Effects of combined ultrasonic and microwave vacuum drying on drying characteristics and physicochemical properties of Tremella fuciformis. Ultrason. Sonochem. 2022, 84, 105963. [Google Scholar] [CrossRef] [PubMed]
- Sheng, L.; Li, P.; Wu, H.; Liu, Y.; Han, K.; Gouda, M.; Tong, Q.; Ma, M.; Jin, Y. Tapioca starch-pullulan interaction during gelation and retrogradation. Lebensm.-Wiss. Technol. 2018, 96, 432–438. [Google Scholar] [CrossRef]
- Song, J.-Y.; Kwon, J.Y.; Choi, J.; Kim, Y.C.; Shin, M. Pasting properties of non-waxy rice starch-hydrocolloid mixtures. Starch-Starke 2006, 58, 223–230. [Google Scholar] [CrossRef]
- de Freitas, R.A.; Woehl, M.A.; Kaminski, G.A.; da Silva, R.; Sierakowski, M.R. Rheological description of the interaction of xyloglucan and starches: Effect of the amylose content in starches. CyTA J. Food 2015, 13, 235–242. [Google Scholar] [CrossRef]
- Rosell, C.M.; Yokoyama, W.; Shoemaker, C. Rheology of different hydrocolloids-rice starch blends. Effect of successive heating-cooling cycles. Carbohydr. Polym. 2011, 84, 373–382. [Google Scholar] [CrossRef]
- Chaisawang, M.; Suphantharika, M. Pasting and rheological properties of native and anionic tapioca starches as modified by guar gum and xanthan gum. Food Hydrocoll. 2006, 20, 641–649. [Google Scholar] [CrossRef]
- Zhang, N.-N.; Yang, S.; Kuang, Y.-Y.; Shan, C.-S.; Lu, Q.-Q.; Chen, Z.-G. Effects of different modified starches and gums on the physicochemical, functional, and microstructural properties of tapioca pearls. Int. J. Biol. Macromol. 2022, 206, 222–231. [Google Scholar] [CrossRef]
- Kim, S.R.B.; Choi, Y.-G.; Kim, J.-Y.; Lim, S.-T. Improvement of water solubility and humidity stability of tapioca starch film by incorporating various gums. LWT Food Sci. Technol. 2015, 64, 475–482. [Google Scholar] [CrossRef]
- Ren, Y.; Jiang, L.; Wang, W.; Xiao, Y.; Liu, S.; Luo, Y.; Shen, M.; Xie, J. Effects of Mesona chinensis Benth polysaccharide on physicochemical and rheological properties of sweet potato starch and its interactions. Food Hydrocoll. 2020, 99, 105371. [Google Scholar] [CrossRef]
- Ali Razavi, S.M.; Alghooneh, A.; Behrouzian, F.; Cui, S.W. Investigation of the interaction between sage seed gum and guar gum: Steady and dynamic shear rheology. Food Hydrocoll. 2016, 60, 67–76. [Google Scholar] [CrossRef]
- Xiao, Y.; Liu, S.; Shen, M.; Jiang, L.; Ren, Y.; Luo, Y.; Xie, J. Effect of different Mesona chinensis polysaccharides on pasting, gelation, structural properties and in vitro digestibility of tapioca starch-Mesona chinensis polysaccharides gels. Food Hydrocoll. 2020, 99, 105327. [Google Scholar] [CrossRef]
- Li, Y.; Zhu, K.; Guo, X.; Peng, W.; Zhou, H. Interaction of barley β-d-glucan with wheat starch: Effect on the pasting and rheological properties. Int. J. Biol. Macromol. 2016, 92, 70–76. [Google Scholar] [CrossRef]
- Gadkari, P.V.; Reaney, M.J.T.; Ghosh, S. Assessment of gelation behaviour of fenugreek gum and other galactomannans by dynamic viscoelasticity, fractal analysis and temperature cycle. Int. J. Biol. Macromol. 2019, 126, 337–344. [Google Scholar] [CrossRef]
- Xu, J.; Zou, Y.; Guo, L.; Lin, J.; Jiang, Z.; Zheng, Q. Rheological and microstructural properties of polysaccharide obtained from the gelatinous Tremella fuciformis fungus. Int. J. Biol. Macromol. 2023, 228, 153–164. [Google Scholar] [CrossRef]
- Fan, H.; Liu, H.; Li, W.; Su, W.; Wang, D.; Zhang, S.; Liu, T.; Zhang, Y. Effect of Tremella fuciformis polysaccharide on the stalling and flavor of tteok during storage. Food Sci. Hum. Wellness 2023, 12, 254–265. [Google Scholar] [CrossRef]
- Ek, K.L.; Wang, S.; Brand-Miller, J.; Copeland, L. Properties of starch from potatoes differing in glycemic index. Food Funct. 2014, 5, 2509–2515. [Google Scholar]
- Yuris, A.; Hardacre, A.K.; Goh, K.K.T.; Matia-Merino, L. The role of calcium in wheat starch-Mesona chinensis polysaccharide gels: Rheological properties, in vitro digestibility and enzyme inhibitory activities. Lebensm.-Wiss. Technol. 2019, 99, 202–208. [Google Scholar] [CrossRef]
- Butterworth, P.J.; Warren, F.J.; Grassby, T.; Patel, H.; Ellis, P.R. Analysis of starch amylolysis using plots for first-order kinetics. Carbohydr. Polym. 2012, 87, 2189–2197. [Google Scholar] [CrossRef]
- Sasaki, T.; Sotome, I.; Okadome, H. In vitro starch digestibility and in vivo glucose response of gelatinized potato starch in the presence of non-starch polysaccharides. Starch Stärke 2015, 67, 415–423. [Google Scholar] [CrossRef]
- Zhang, B.; Dhital, S.; Gidley, M.J. Densely packed matrices as rate determining features in starch hydrolysis. Trends Food Sci. Technol. 2015, 43, 18–31. [Google Scholar] [CrossRef]
- Schwartz, J.M.; Le Bail, K.; Garnier, C.; Llamas, G.; Queveau, D.; Pontoire, B.; Srzednicki, G.; Le Bail, P. Available water in konjac glucomannan–starch mixtures. Influence on the gelatinization, retrogradation and complexation properties of two starches. Food Hydrocoll. 2014, 41, 71–78. [Google Scholar] [CrossRef]
- Sun, Y.; Wang, M.; Ma, S.; Wang, H. Physicochemical characterization of rice, potato, and pea starches, each with different crystalline pattern, when incorporated with Konjac glucomannan. Food Hydrocoll. 2020, 101, 105499. [Google Scholar] [CrossRef]
- Yang, F.; Du, Q.; Miao, T.; Zhang, X.; Xu, W.; Jia, D. Interaction between potato starch and Tremella fuciformis polysaccharide. Food Hydrocoll. 2022, 127, 107509. [Google Scholar] [CrossRef]
- Wang, M.; Shen, Q.; Hu, L.; Hu, Y.; Ye, X.; Liu, D.; Chen, J. Physicochemical properties, structure and in vitro digestibility on complex of starch with lotus (Nelumbo nucifera Gaertn.) leaf flavonoids. Food Hydrocoll. 2018, 81, 191–199. [Google Scholar] [CrossRef]
- Correia, P.; Cruz-Lopes, L.; Beirão-da-Costa, L. Morphology and structure of chestnut starch isolated by alkali and enzymatic methods. Food Hydrocoll. 2012, 28, 313–319. [Google Scholar] [CrossRef]
- Liu, R.; Xu, C.; Cong, X.; Wu, T.; Song, Y.; Zhang, M. Effects of oligomeric procyanidins on the retrogradation properties of maize starch with different amylose/amylopectin ratios. Food Chem. 2017, 221, 2010–2017. [Google Scholar] [CrossRef] [PubMed]
- Weber, F.H.; Clerici, M.T.P.S.; Collares-Queiroz, F.P.; Chang, Y.K. Interaction of Guar and Xanthan Gums with Starch in the Gels Obtained from Normal, Waxy and High-amylose Corn Starches. Starch Stärke 2009, 61, 28–34. [Google Scholar] [CrossRef]
- Ren, Y.; Rong, L.; Shen, M.; Liu, W.; Xiao, W.; Luo, Y.; Xie, J. Interaction between rice starch and Mesona chinensis Benth polysaccharide gels: Pasting and gelling properties. Carbohydr. Polym. 2020, 240, 116316. [Google Scholar] [CrossRef] [PubMed]
- Cai, X.; Hong, Y.; Gu, Z.; Zhang, Y. The effect of electrostatic interactions on pasting properties of potato starch/xanthan gum combinations. Food Res. Int. 2011, 44, 3079–3086. [Google Scholar] [CrossRef]
- Yuris, A.; Matia-Merino, L.; Hardacre, A.K.; Hindmarsh, J.; Goh, K.K.T. Molecular interactions in composite wheat starch-Mesona chinensis polysaccharide gels: Rheological, textural, microstructural and retrogradation properties. Food Hydrocoll. 2018, 79, 1–12. [Google Scholar] [CrossRef]
- Kaur, L.; Singh, J.; Singh, H.; McCarthy, O.J. Starch-cassia gum interactions: A microstructure—Rheology study. Food Chem. 2008, 111, 1–10. [Google Scholar] [CrossRef]
- Goff, H.D.; Repin, N.; Fabek, H.; El Khoury, D.; Gidley, M.J. Dietary fibre for glycaemia control: Towards a mechanistic understanding. Bioact. Carbohydr. Diet. Fibre 2018, 14, 39–53. [Google Scholar] [CrossRef]
Samples | PV/mPa·s | TV/mPa·s | BD/mPa·s | FV/mPa·s | SB mPa·s | PT/°C |
---|---|---|---|---|---|---|
CS | 7276.67 ± 29.09 e | 3465.00 ± 13.53 e | 3811.67 ± 25.42 a | 4380.67 ± 15.14 d | 915.61 ± 28.29 d | 72.12 ± 0.40 c |
CS-TP0.2% | 7384.26 ± 21.05 e | 3788.82 ± 19.20 d | 3595.44 ± 12.03 c | 4630.33 ± 12.38 d | 841.51 ± 11.36 e | 73.66 ± 0.22 b |
CS-TP0.4% | 7637.83 ± 18.99 d | 4069.11 ± 11.13 c | 3568.72 ± 16.31 b | 5020.33 ± 18.21 d | 951.22 ± 17.42 d | 74.08 ± 0.13 b |
CS-TP0.6% | 8226.33 ± 36.06 c | 4830.00 ± 12.37 b | 3396.33 ± 14.16 c | 5902.34 ± 17.52 c | 1072.34 ± 14.79 c | 76.15 ± 0.04 a |
CS-TP0.8% | 8534.12 ± 18.59 b | 5013.25 ± 16.18 a | 3520.87 ± 13.08 b | 6187.67 ± 16.81 b | 1174.42 ± 14.25 b | 76.52 ± 0.09 a |
CS-TP1.0% | 8774.37 ± 19.87 a | 5128.23 ± 17.32 a | 3646.14 ± 14.62 b | 6391.13 ± 13.22 a | 1262.90 ± 16.17 a | 76.93 ± 0.15 a |
Samples | K (Pa·s)n | n | R2 |
---|---|---|---|
CS | 47.478 ± 1.05 a | 0.158 ± 0.006 a | 0.998 |
CS-TP0.2% | 63.690 ± 2.88 b | 0.132 ± 0.005 b | 0.990 |
CS-TP0.4% | 97.919 ± 5.56 c | 0.124 ± 0.003 c | 0.991 |
CS-TP0.6% | 112.774 ± 4.76 d | 0.112 ± 0.002 c | 0.990 |
CS-TP0.8% | 139.904 ± 3.55 e | 0.105 ± 0.001 c | 0.994 |
CS-TP1.0% | 156.369 ± 3.89 f | 0.113 ± 0.002 c | 0.996 |
Samples | RDS/% | SDS/% | RS/% | SDS + RS/% |
---|---|---|---|---|
CS | 88.33 ± 0.23 a | 8.91 ± 0.31 c | 2.76 ± 0.14 e | 11.67 + 0.22 d |
CS-TP0.2% | 86.00 ± 0.44 b | 10.15 ± 0.56 bc | 3.85 ± 0.18 d | 14.00 + 0.14 c |
CS-TP0.4% | 83.72 ± 0.52 c | 11.88 ± 0.33 b | 4.40 ± 0.21 c | 16.28 + 0.16 b |
CS-TP0.6% | 78.93 ± 0.24 d | 12.24 ± 0.35 b | 8.83 ± 0.43 a | 21.07 + 0.25 a |
CS-TP0.8% | 78.09 ± 0.25 cd | 13.79 ± 0.57 a | 8.12 ± 0.48 a | 21.91 + 0.33 a |
CS-TP1.0% | 79.57 ± 0.76 c | 13.26 ± 0.42 a | 7.17 ± 0.19 b | 20.43 + 0.27 a |
Samples | C∞ (%) | K (min−1) | R2 |
---|---|---|---|
CS | 94.07 ± 0.30 e | 0.1405 ± 0.0003 b | 0.993 |
CS-TP0.2% | 88.41 ± 2.85 d | 0.1003 ± 0.016 b | 0.989 |
CS-TP0.4% | 83.85 ± 0.33 c | 0.0941 ± 0.017 b | 0.980 |
CS-TP0.6% | 78.99 ± 1.48 a | 0.0706 ± 0.006 a | 0.992 |
CS-TP0.8% | 80.18 ± 2.23 b | 0.0782 ± 0.012 a | 0.981 |
CS-TP1.0% | 81.65 ± 2.28 b | 0.0794 ± 0.013 b | 0.992 |
Samples | D(3,2) | D(4,3) | D10 | D50 | D90 |
---|---|---|---|---|---|
CS | 8.62 ± 0.35 a | 15.4 ± 0.19 a | 5.12 ± 0.08 a | 9.14 ± 0.16 a | 19.5 ± 0.32 a |
CS-TP0.2% | 7.11 ± 0.22 b | 14.3 ± 0.21 b | 4.83 ± 0.11 b | 8.77 ± 0.13 a | 18.6 ± 0.25 a |
CS-TP0.4% | 6.40 ± 0.26 c | 13.8 ± 0.17 b | 4.36 ± 0.09 b | 7.28 ± 0.23 b | 17.4 ± 0.36 b |
CS-TP0.6% | 5.32 ± 0.21 d | 12.9 ± 0.43 c | 3.15 ± 0.14 c | 4.83 ± 0.11 c | 15.6 ± 0.33 c |
CS-TP0.8% | 5.64 ± 0.18 d | 13.3 ± 0.12 bc | 4.08 ± 0.06 b | 5.27 ± 0.15 d | 16.9 ± 0.18 b |
CS-TP1.0% | 7.23 ± 0.32 b | 15.8 ± 0.15 a | 5.36 ± 0.07 a | 6.60 ± 0.18 c | 17.4 ± 0.21 b |
Samples | TO/°C | TP/°C | TC/°C | ∆H (J/g) |
---|---|---|---|---|
CS | 63.56 ± 0.11 e | 71.15 ± 0.02 e | 76.88 ± 0.04 c | 12.84 ± 0.23 e |
CS-TP0.2% | 64.31 ± 0.12 d | 71.53 ± 0.05 e | 77.65 ± 0.01 b | 11.48 ± 0.11 d |
CS-TP0.4% | 65.48 ± 0.05 c | 72.95 ± 0.03 d | 78.03 ± 0.02 a | 10.07 ± 0.13 c |
CS-TP0.6% | 67.11 ± 0.08 b | 73.69 ± 0.08 c | 78.28 ± 0.08 a | 9.34 ± 0.09 b |
CS-TP0.8% | 68.16 ± 0.09 a | 74.82 ± 0.04 b | 78.56 ± 0.06 a | 8.23 ± 0.06 a |
CS-TP1.0% | 68.13 ± 0.04 a | 75.32 ± 0.06 a | 78.93 ± 0.03 a | 8.04 ± 0.07 a |
Disclaimer/Publisher’s Note: The statements, opinions and data contained in all publications are solely those of the individual author(s) and contributor(s) and not of MDPI and/or the editor(s). MDPI and/or the editor(s) disclaim responsibility for any injury to people or property resulting from any ideas, methods, instructions or products referred to in the content. |
© 2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
Share and Cite
Zhang, S.; Liu, Y.; Sun, T.; Liu, H.; Wang, D. The Effects of Tremella fuciformis Polysaccharide on the Physicochemical, Multiscale Structure and Digestive Properties of Cyperus esculentus Starch. Foods 2024, 13, 1425. https://doi.org/10.3390/foods13091425
Zhang S, Liu Y, Sun T, Liu H, Wang D. The Effects of Tremella fuciformis Polysaccharide on the Physicochemical, Multiscale Structure and Digestive Properties of Cyperus esculentus Starch. Foods. 2024; 13(9):1425. https://doi.org/10.3390/foods13091425
Chicago/Turabian StyleZhang, Shanshan, Yingxu Liu, Tong Sun, Hongcheng Liu, and Dawei Wang. 2024. "The Effects of Tremella fuciformis Polysaccharide on the Physicochemical, Multiscale Structure and Digestive Properties of Cyperus esculentus Starch" Foods 13, no. 9: 1425. https://doi.org/10.3390/foods13091425