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首页> 外文期刊>Journal of Food Science >Characteristics and Rheological Properties of Polysaccharide Nanoparticles from Edible Mushrooms (Flammulina velutipes)
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Characteristics and Rheological Properties of Polysaccharide Nanoparticles from Edible Mushrooms (Flammulina velutipes)

机译：食用菌（金针菇）多糖纳米颗粒的特性和流变特性

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摘要

Nanotechnology has become relevant in the food-related industries, and edible mushrooms can be a potential raw material for providing satisfied edible nanomaterial. In this study, by following 3 different pretreatments (hot water or cold alkali or hot alkali) insoluble polysaccharide nanoparticles were prepared from Flammulina velutipes by wet milling and high pressure homogenization and their properties were investigated. The resultant nanoparticles were characterized by SEM, GC-MS (for its main compositions), FTIR, XRD, and TG. The 1 wt% nanoparticle dispersions presented non-Newtonian, shear-thinning fluids with the viscosity in an increasing order for the hot water < cold alkali < hot alkali. Moreover, the dynamical rheological results showed differences of storage (G') and loss (G") moduli of these particle dispersions. It was concluded that the Flammulina velutipes-detived polysaccharides nanoparticles have great potential applications in the food industry, for example, as emulsifiers, reinforcement agents, and bioactive carriers.
机译：纳米技术已经在食品相关行业中变得重要，食用菌可以成为提供满意的食用纳米材料的潜在原料。在这项研究中，通过以下三种不同的预处理（热水或冷碱或热碱），通过湿磨和高压均质从金针菇制备了不溶性多糖纳米颗粒，并研究了它们的性能。通过SEM，GC-MS（用于其主要组成），FTIR，XRD和TG对所得纳米颗粒进行表征。 1 wt％的纳米颗粒分散液呈现非牛顿剪切稀化流体，其粘度随热水<冷碱<热碱的增加而增加。此外，动力学流变学结果表明这些颗粒分散体的储能模量（G'）和损失模量（G“）有所不同。结论是金针菇多糖纳米颗粒在食品工业中具有巨大的潜在应用，例如乳化剂，增强剂和生物活性载体。

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  • 来源
    《Journal of Food Science》 |2017年第3期|689-695|共7页
  • 作者

    Wenhang Wang; Cong Li; Cuanhua Du; Xiuling Zhang; Hongjie Zhang;

  • 作者单位

    Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin Univ. of Science and Technology, Tianjin 300457, China. ,Engineering Research Center of Food Biotechnology, Ministry of Education, Tianjin Univ. of Science and Technology, Tianjin 300457, China.,Limerick Pulp and Paper Centre, Dept. of Chemical Engineering, Univ. of New Brunswick, Frederic-ton, NB, E3B5A3, Canada.;

    Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin Univ. of Science and Technology, Tianjin 300457, China.;

    Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin Univ. of Science and Technology, Tianjin 300457, China.;

    Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin Univ. of Science and Technology, Tianjin 300457, China.;

    Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin Univ. of Science and Technology, Tianjin 300457, China. ,Engineering Research Center of Food Biotechnology, Ministry of Education, Tianjin Univ. of Science and Technology, Tianjin 300457, China.;

  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    edible mushroom; physic-chemical properties; polysaccharide nanoparticles; rheological characteristics;

    机译：食用菌理化性质;多糖纳米颗粒流变特性;

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