香菇β-葡聚糖的提取及其对淀粉消化性的影响

doi:10.7506/spkx1002-6630-201810012

食品科学 ›› 2018, Vol. 39 ›› Issue (10): 71-77.doi: 10.7506/spkx1002-6630-201810012

香菇β-葡聚糖的提取及其对淀粉消化性的影响

陈忠秋1，冯涛1，庄海宁2,*，杨焱2，张劲松2

（1.上海应用技术大学香料香精技术与工程学院，上海 201418；2.上海市农业科学院食用菌研究所，农业部南方食用菌资源利用重点实验室，国家食用菌工程技术研究中心，上海市农业遗传育种重点开放实验室，上海 201403）

出版日期:2018-05-25 发布日期:2018-05-15
基金资助:
2015年度上海市市级农口系统青年人才成长计划项目（沪农青字(2015)第1-8号）

Extraction of β-Glucan from Lentinus edodes and Its Effect on Starch Digestibility

CHEN Zhongqiu1, FENG Tao1, ZHUANG Haining2,*, YANG Yan2, ZHANG Jingsong2

(1. School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China;2. Institute of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, National Engineering Research Center of Edible Fungi, Shanghai Key Laboratory of Agricultural Genetics and Breeding, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China)

Online:2018-05-25 Published:2018-05-15

摘要/Abstract

摘要： 从香菇子实体中提取的香菇β-葡聚糖（Lentinus edodes β-glucan，LEBG），重均分子质量为1.868×106?Da；其单糖组成为阿拉伯糖、木糖、甘露糖、葡萄糖、半乳糖物质的量之比为0.72∶1.61∶2.61∶92.75∶2.34；通过红外图谱判断其为β-吡喃多糖。分别向小麦淀粉、玉米淀粉添加LEBG，两种淀粉的损耗模量和储能模量均增加，动态流变学揭示了LEBG与淀粉之间有相互作用的存在。体外消化结果显示，与未添加LEBG?相比，添加LEBG的淀粉酶解速率显著降低。这可能是因为LEBG和淀粉之间相互缠绕，凝胶网络结构增强；同时，添加了LEBG的两种淀粉均为较低水平的快速消化淀粉和血糖指数预测值以及较高含量的缓慢消化淀粉和抗性淀粉，说明LEBG对淀粉体外消化具有一定的抑制作用。在可视化实验结果进一步说明LEBG与淀粉相互作用的具体方式为包裹作用。将含有LEBG的香菇超微粉加入淀粉，结果表明超微粉也对淀粉体外消化具有一定抑制效果。该研究表明LEBG可用于研发低血糖指数的淀粉类食品。

关键词: 香菇β-葡聚糖, 流变, 淀粉, 体外消化, 血糖指数预测

Abstract: Lentinus edodes β-glucan (LEBG) was extracted from the fruiting bodies of Lentinus edodes. The average molecular weight of LEBG was measured to be 1.868 × 106 Da. Monosaccharide composition analysis showed that LEBG was composed of arabinose, xylose, mannose, glucose and galactose with a molar ratio of 0.72:1.61:2.61:92.75:2.34. Infrared (IR) spectroscopy showed that LEBG was a polysaccharide containing pyranose ring. Addition of LEBG to wheat starch and corn starch increased both their loss modulus and storage modulus. Dynamic rheological measurements revealed the interaction between LEBG and starch. During in vitro digestion, the rates of enzymatic hydrolysis of wheat starch and corn starch supplemented with LEBG were significantly lower than those without LEBG. This difference may be due to the fact that LEBG and starch are intertwined, enhancing the structure of the gel network. At the same time, both starches with LEBG showed lower levels of rapidly digestible starch and predicted glycemic index and higher levels of slowly digestible starch and resistant starch, indicating that LEBG has an inhibitory effect on the in vitro digestion of starch. In the visualization experiment, we further confirmed that starch was wrapped by LEBG. Ultrafine Lentinus edodes powder could also inhibit in vitro starch digestion due to its β-glucan. This study has indicated that LEBG shows promise for developing low-glycemic-index starchy foods.

Key words: Lentinus edodes β-glucan, rheological properties, starch, in vitro digestibility, predicted glycemic index

中图分类号:

TS201.4

陈忠秋，冯涛，庄海宁，杨焱，张劲松. 香菇β-葡聚糖的提取及其对淀粉消化性的影响[J]. 食品科学, 2018, 39(10): 71-77.

CHEN Zhongqiu, FENG Tao, ZHUANG Haining, YANG Yan, ZHANG Jingsong. Extraction of β-Glucan from Lentinus edodes and Its Effect on Starch Digestibility[J]. FOOD SCIENCE, 2018, 39(10): 71-77.

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香菇β-葡聚糖的提取及其对淀粉消化性的影响

Extraction of β-Glucan from Lentinus edodes and Its Effect on Starch Digestibility

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