Characterization of Lentinus edodes β-glucan influencing the in vitro starch digestibility of wheat starch gel

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• 作者：Haining Zhuang^a ; ^{zhuanghaining@saas.sh.cn} ; Zhongqiu Chen^b ; ^{czq594915620@163.com} ; Tao Feng^b ; ^{fengtao@sit.edu.cn} ; Yan Yang^a ; ^{yangyan@saas.sh.cn} ; Jingsong Zhang^a ; ^{syja16@saas.sh.cn} ; Guodong Liu^c ; ^{liuguodong-love@163.com} ; Zhaofeng Li^c ; ^{zfli@jiangnan.edu.cn} ; Ran Ye^d ; ^{ran.ye.email@gmail.com}
• 关键词：Iodine (PubChem CID ; 807) ; Sodium acetate (PubChem CID ; 517045) ; Acetic acid (PubChem CID ; 176) ; Sodium hydroxide (PubChem CID ; 14798) ; Potassium iodide (PubChem CID ; 4875) ; Sodium nitrate (PubChem CID ; 71309218) ; Monosodium Phosphate (PubChem CID ; 23672064) ; Trifluoroacetic Acid (PubChem CID ; 6422) ; Ethanol (PubChem CID ; 702)
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：1 June 2017
• 年：2017
• 卷：224
• 期：Complete
• 页码：294-301
• 全文大小：774 K
• 卷排序：224

文摘

Lentinus edodes β-glucans can reduce the rate of starch digestion in vitro. The pasting temperature and enthalpy rose with increment of β-glucans. The strong interactions between Lentinus edodes β-glucans and wheat starch existed. Lentinus edodes β-glucans can increase the content of SDS and RDS and decrease pGI.