Characterization of Lentinus edodes β-glucan influencing the in vitro starch digestibility of wheat starch gel.
Lentinus edodes β-glucan (abbreviated LEBG) was prepared from fruiting bodies of Lentinus edodes. The average molecular weight (Mw) and polydispersity index (Mw/Mn) of LEBG were measured to be 1.868×106g/mol and 1.007, respectively. In addition, the monosaccharide composition of LEBG was composed of arabinose, galactose, glucose, xylose, mannose with a molar ratio of 5:11:18:644:16. After adding LEBG, both G' and G″ of starch gel increased. This is mainly because the connecting points between the molecular chains of LEBG and starch formed so that gel network structures were enhanced. The peak temperature in the heat flow diagram shifted to a higher temperature and the peak area of the endothermic enthalpy increased. Furthermore, LEBG can significantly inhibit starch hydrolysis. The predicted glycemic index (pGI) values were reduced when starch was replaced with LEBG at 20% (w/w). It might indicate that LEBG was suitable to develop low GI noodle or bread.
Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, National Engineering Research Center of Edible Fungi, National R&D Center for Edible Fungi Processing, Shanghai 201403, PR China. Electronic address: zhuanghaining@saas.sh.cn.
Haining
H
Zhuang
School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China. Electronic address: czq594915620@163.com.
Zhongqiu
Z
Chen
School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China. Electronic address: fengtao@sit.edu.cn.
Tao
T
Feng
Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, National Engineering Research Center of Edible Fungi, National R&D Center for Edible Fungi Processing, Shanghai 201403, PR China. Electronic address: yangyan@saas.sh.cn.
Yan
Y
Yang
Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, National Engineering Research Center of Edible Fungi, National R&D Center for Edible Fungi Processing, Shanghai 201403, PR China. Electronic address: syja16@saas.sh.cn.
Jingsong
J
Zhang
School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China. Electronic address: liuguodong-love@163.com.
Guodong
G
Liu
School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China. Electronic address: zfli@jiangnan.edu.cn.
Zhaofeng
Z
Li
Roha USA, 5015 Manchester Ave, St. Louis, MO 63110, USA. Electronic address: ran.ye.email@gmail.com.
Ran
R
Ye
D001939:Bread; D038321:Glycemic Index; D006358:Hot Temperature; D006868:Hydrolysis; D008970:Molecular Weight; D009005:Monosaccharides / Q000032:analysis; D020942:Shiitake Mushrooms / Q000737:chemistry*; D013213:Starch / Q000737:chemistry / Q000378:metabolism*; D013696:Temperature; D013816:Thermodynamics; D014908:Triticum / Q000737:chemistry; D047071:beta-Glucans / Q000737:chemistry*
D009005:Monosaccharides; D047071:beta-Glucans; D013213:Starch
Acetic acid (PubChem CID: 176); Ethanol (PubChem CID: 702); In vitro starch digestibility; Iodine (PubChem CID: 807); LEBG (LEBG); Monosodium Phosphate (PubChem CID: 23672064); Potassium iodide (PubChem CID: 4875); Rheological properties; Sodium acetate (PubChem CID: 517045); Sodium hydroxide (PubChem CID: 14798); Sodium nitrate (PubChem CID: 71309218); Thermal properties; Trifluoroacetic Acid (PubChem CID: 6422)