The structure–activity mechanism of the changes in the physicochemical properties of Flammulina velutipes polysaccharides during ultrasonic extraction (original) (raw)

Journal of the Science of Food and Agriculture, 2021

Abstract

BACKGROUNDThe high yield of ultrasonic extraction has been widely studied. However, the effects of ultrasound on the properties of products has generally been ignored. In this study, the structural characteristics, rheological properties, and thermal stability of Flammulina velutipes polysaccharides (FVPs) under different ultrasonic power (200, 600, 1000 W) and time (10, 20, 30 min) were investigated to explore the effects of ultrasonic extraction on FVPs and the structure–physicochemical properties relationship. The ultrasonic intensity at the corresponding rated power was also measured.RESULTSThe results showed that the molecular weight, particle size, and zeta potential of FVPs decreased as the ultrasonic intensity or time increased. The galactose, mannose, and fucose contents were increased, but the glucose content was decreased by ultrasonic extraction. Viscosity and weak gel strength were positively correlated with molecular weight. Thermal degradation enthalpy was positively ...

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