Effects of Auricularia auricula-judae polysaccharide on pasting, gelatinization, rheology, structural properties and in vitro digestibility of kidney bean starch
Introduction
Starch, the primary form of carbohydrate stored in plants, is a major source of glucose and energy in human daily life, which has been extensively applied in food industry [1], [2]. However, native starch is limited in the industrial application due to its inherent drawbacks during food processing and storage, such as heating and shearing instability, pH sensitivity, syneresis and prone-ageing or easy retrogradation [3], [4]. Moreover, consumption of high glycemic index (GI) starch becomes an increasing concern for certain populations with Impaired Glucose Tolerance (IGT) and especially Type 2 Diabetes (T2D) [1], [5]. Therefore, many starch modification methods were developed to overcome these shortcomings and improve the overall starch qualities [6]. Among various modification approaches, such as physical, chemical and biological methods, the physical blending of starch and non-starch polysaccharides (NSPs) was recognized as a safer, more convenient, efficient and economical as well as environment friendly method for native starches, which has been explored extensively [1], [2], [3], [4], [5], [7], [8], [9].
Auricularia auricula-judae, a large ear-shaped edible colloidal fungus, is extremely popular and massively planted in East Asia, including China, Korea, Vietnam and Indonesia, which has been used both as healthy food and traditional drug for more than 1000 years in China [10]. As an important bioactive component, Auricularia auricula-judae polysaccharide (AP), a fungus-based non-glycaemic polysaccharide, has unique molecular structures and excellent physiological functions. Xu et al. [11] firstly reported that the comb-branched structure of a water-soluble AP mainly comprises a β-(1 → 3)-D-glucan backbone accompanied by two β-(1 → 6)-D-glucosyl residues, which displayed a stiff chain conformation with good thickening property and favourable stability below 150 °C in water [12]. In addition, AP possesses abundant hydrophilic side groups, which renders it with good water solubility; whereas a relatively hydrophobic backbone and the fully extending chains of AP in aqueous solutions allow the molecules easily align in parallel and self-assemble into ordered hollow nanofibers through hydrophobic interactions and hydrogen bonding effects [13]. Moreover, it has already been proved that AP exhibits multiple beneficial physiological activities, including hypoglycemic activity [14], antioxidant [15], antitumor [16], immunomodulatory [17], hypolipidemic [18] and anti-inflammatory [19]. In our previous study, we obtained a water-soluble AP through hot water extraction [20]. The reports of chemical and rheological experiments revealed that the total carbohydrate, protein and uronic acid contents of AP were 72.07%, 8.63% and 5.27%, respectively; the monosaccharide composition of AP mainly included glucose (61.65%), mannose (32.94%) and galactose (5.40%); meanwhile, AP exhibited excellent gel-forming ability and thermal stability with high apparent viscosity and strong shear-thinning characteristics. Moreover, the AP gelation mechanism study revealed that the carboxyl groups of the uronic acids on polysaccharide chains was in favor of inter/intra hydrogen bonding formation by which the spatial network structure was maintained [21]. Furthermore, the synergistic interactions between AP and yam starch have also been studied in our previous research [22], [23]. And we found that AP could effectively facilitate the expansion of yam starch granules and the leaching of amylose, and significantly increased the viscosity and elasticity, and strengthened the network structure of the complex as well as improved the overall textural properties and water holding capacity during cold storage. Notably, AP could remarkably reduce the digestibility of yam starch.
Kidney beans (Phaseolus vulgaris L.), one of the most valuable leguminous crops, are extensively grown worldwide and consumed in traditional foods such as bakery products, canned food and salads. Kidney beans are rich in resistant starch (RS) and fibers and thus bean products have been considered as low GI foods [24]. Kidney bean starch (KBST) has higher amylose contents with C-type crystallinity, stronger interactions between amylose, and hence lower digestibility in comparison with potato or cereal starches, leading to its lower glycemic and insulinemic postprandial responses [25]. The health benefits of resistant starch or low GI foods are well known for the control of T2D, obesity, for lowering the incidence rate of cardiovascular diseases and for preventing colon cancer [24]. However, to our best knowledge, the potential synergistic interactions between AP and leguminous starches have not been reported.
Therefore, this study aimed to assess the effects of AP on the pasting, gelatinization, rheology, structural properties and in vitro starch digestibility of kidney bean starch, and to further explore the correlation between in vitro digestibility and the structural and gelling characteristic parameters. The research conclusions will provide new insights into the interaction mechanism between AP and KBST, and the innovative utilization of Auricularia auricula-judae polysaccharide in the development of bean starch-based or bean flour-based products, especially semi-solid leguminous foods, with favourable quality characteristics and health benefits.
Section snippets
Materials
Red kidney bean (Phaseolus vulgaris L.) was purchased from a local supermarket. AP was extracted and purified from dry fruiting bodies of A. auricula-judae (Yichun, Heilongjiang province, China) [20]. α-Amylase (A3176) and amyloglucosidase (A7095) were obtained from Sigma-Aldrich, Inc. (St. Louis, MO). A d-glucose assay kit (GOPOD, K-GLUK) was purchased from Megazyme. All the chemical reagents used in this study were of analytical grade purity.
Starch isolation
The starch was extracted according to the previous
Pasting characteristics
The pasting curves and parameters of AP/KBST mixtures containing different concentrations of AP are exhibited in Fig. 1 and shown in Table 1, respectively. In general, all the pasting curves of KBST and AP/KBST showed typically continuous growth tendencies throughout the pasting phases. The AP addition significantly increased the pasting viscosity of AP/KBST mixtures (p<0.05) with strong AP concentration dependence, which was similar to the previous study [32], which confirmed that the Mesona
Conclusion
In summary, the addition of AP to KBST increased the pasting viscosity, viscoelasticity, swelling capacity and textural properties, but decreased the relative breakdown viscosity and relative setback viscosity. Moreover, AP enhanced the cold storage stability and the water retention capacity of the AP-KBST composite gels by reducing the storage modulus increment and lowering the syneresis and T2 of AP-KBST gels during storage. Meanwhile, the in vitro digestibility study exhibited that AP
CRediT authorship contribution statement
Rui Zhou: Investigation, Experiments, Formal analysis, Methodology, Writing-original draft. Yijun Wang: Investigation, Experiments, Formal analysis. Zaixu Wang: Investigation, Experiments. Ke Liu: Experiments, Formal analysis. Qi Wang: Validation, Formal analysis, Writing-review & editing. Honghui Bao: Supervision, Conceptualization, Validation, Formal analysis, Methodology, Funding acquisition, Writing-review & editing.
Declaration of competing interest
The authors declare that have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
Acknowledgements
This study was financial supported by the Scientific Research Program of the Department of Education of Hubei Province (Grant No. B2020144).
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