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Food Science and Biotechnology
→ Food Science and Biotechnology 2018 ; 27(6): 1579-1588
Synergistic interaction of Auricularia auricula-judae polysaccharide with yam starch: effects on physicochemical properties and in vitro starch digestibility
Rui Zhou1,2, Yoon-Han Kang2,3
1College of Food Science, Heilongjiang Bayi Agricultural University, Heilongjiang 163319, China, 2Department of Food Science, Gangneung-Wonju National University, Gangneung, Gangwon 25457, Korea, 3Department of Food Processing and Distribution, Gangneung-Wonju National University, Gangneung, Gangwon 25457, Korea
ABSTRACT
Thermal stable polysaccharides from Auricularia auricula-judae (AP) have unique molecularstructures and multiple bioactivities. The effects of AP on the physicochemical properties and in vitro starch digestibility of yam starch (YS) were studied. The addition of AP induced a significant increase in the swelling power, solubility, mean volume diameter and adhesiveness as well as a dramatic decrease in the hardness and gumminess (p< 0.05). AP showed a strong suppressive effect on in vitro starch digestibility. Higher modulus (G’, G”) and stiffness parameters (Aα), and lower order of relaxation function (α), were observed in oscillatory rheological measurements, indicating that the gels were more elastic-like and had higher pseudoplasticity in the presence of AP. Furthermore, AP remarkably decreased the syneresis and storage modulus (G’), and also retarded the retrogradation process of YS gel at 4°C, revealing a synergistic interaction between AP and YS, which could also be demonstrated by scanning electron microscopy.
KEYWORD
Polysaccharide, Auricularia auricula-judae, Yam starch, Physicochemical property, In vitro starch digestibility
Food Science and Biotechnology 2018 ; 27(6): 1579-1588
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