Abstract: Edible mushrooms are a group of large fungi for culinary and medicinal use. Edible mushrooms are rich in nutrients such as polysaccharides, proteins, and vitamins. Research has proven that edible mushroom polysaccharides have multiple biological activities including anticancer, hyperglycemic, and antioxidant activities. Furthermore, they can regulate the performance of starch in raw materials due to their structure characteristics as biomacromolecules. Currently, edible mushroom powders or purified polysaccharides from edible mushrooms have been introduced as ingredients to starch-based foods, which not only has a great impact on the sensory, textural, and nutritional qualities, but also endows products with new functionality. In this paper, recent progress in the application of edible mushroom polysaccharides for the improvement of starch properties and starchy food quality is reviewed. The effects of edible mushroom polysaccharides on starch solubility and swelling capacity, thermal properties, gelatinization properties, gelling properties and digestion characteristics are summarized. The application of edible mushroom polysaccharides in endowing new functionalities to starchy foods is outlined. We hope that this review could provide a reference for research on the enhancing effect of edible mushroom polysaccharides on starch functionality, and provide a new idea for the innovative development of functional starchy foods.

Key words: edible mushroom; polysaccharide; starch; physicochemical properties