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The structure–activity mechanism of the changes in the physicochemical properties of Flammulina velutipes polysaccharides during ultrasonic extraction
Journal of the science of food and agriculture, 2022-05, Vol.102 (7), p.2916-2927
Chen, Xin
Zhao, Liyan
Hu, Qiuhui
Xiao, Jinrong
Kimatu, Benard Muinde
Zheng, Huihua
2022
Details
Autor(en) / Beteiligte
Chen, Xin
Zhao, Liyan
Hu, Qiuhui
Xiao, Jinrong
Kimatu, Benard Muinde
Zheng, Huihua
Titel
The structure–activity mechanism of the changes in the physicochemical properties of Flammulina velutipes polysaccharides during ultrasonic extraction
Ist Teil von
Journal of the science of food and agriculture, 2022-05, Vol.102 (7), p.2916-2927
Ort / Verlag
Chichester, UK: John Wiley & Sons, Ltd
Erscheinungsjahr
2022
Link zum Volltext
Quelle
Wiley-Blackwell Full Collection
Beschreibungen/Notizen
BACKGROUND The high yield of ultrasonic extraction has been widely studied. However, the effects of ultrasound on the properties of products has generally been ignored. In this study, the structural characteristics, rheological properties, and thermal stability of Flammulina velutipes polysaccharides (FVPs) under different ultrasonic power (200, 600, 1000 W) and time (10, 20, 30 min) were investigated to explore the effects of ultrasonic extraction on FVPs and the structure–physicochemical properties relationship. The ultrasonic intensity at the corresponding rated power was also measured. RESULTS The results showed that the molecular weight, particle size, and zeta potential of FVPs decreased as the ultrasonic intensity or time increased. The galactose, mannose, and fucose contents were increased, but the glucose content was decreased by ultrasonic extraction. Viscosity and weak gel strength were positively correlated with molecular weight. Thermal degradation enthalpy was positively correlated with the galactose and fucose contents. CONCLUSIONS Ultrasound reduced the viscosity and gel strength of FVPs by breaking the polysaccharide chain and improving the galactose and fucose contents, which improved the thermal stability of FVPs. This work provides a theoretical basis for the development of FVP foods with a clear structure–function relationship, which makes it possible to directionally produce FVPs by adjusting ultrasonic parameters during extraction. © 2021 Society of Chemical Industry.
Sprache
Englisch
Identifikatoren
ISSN: 0022-5142
eISSN: 1097-0010
DOI: 10.1002/jsfa.11632
Titel-ID: cdi_proquest_miscellaneous_2596456012
Format
–
Schlagworte
Enthalpy
,
Flammulina - chemistry
,
Flammulina velutipes
,
Fucose
,
Galactose
,
Mannose
,
Molecular weight
,
Physicochemical properties
,
polysaccharide
,
Polysaccharides
,
Polysaccharides - chemistry
,
Rheological properties
,
Saccharides
,
Structure-function relationships
,
structure–physicochemical properties relationship
,
Thermal degradation
,
Thermal stability
,
Ultrasonic imaging
,
Ultrasonics
,
Ultrasound
,
Viscosity
,
Zeta potential
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