Effects and mechanisms of ultrasound- and alkali-assisted enzymolysis on production of water-soluble yeast β-glucan

Zheng, Zhaomin; Huang, Qilin; Luo, Xiaogang; Xiao, Yidong; Cai, Wenfei; Ma, Hui

doi:10.1016/j.biortech.2018.11.035

Cited by 43 publications

(16 citation statements)

References 48 publications

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“…Combined with the change of molecular weight, the decrease of K value also revealed a correlation between molecular weight and viscosity. These phenomena might be ascribed to cavitation interrupting the β ‐glucan backbone and reducing the particle size of polysaccharides 42 . The effects of ultrasound intensity and time on the viscosity and gel strength of polysaccharides was consistent with the decrease of molecular weight.…”

Section: Resultssupporting

confidence: 55%

“…These phenomena might be ascribed to cavitation interrupting the ⊎-glucan backbone and reducing the particle size of polysaccharides. 42 The effects of ultrasound intensity and time on the viscosity and gel strength of polysaccharides was consistent with the decrease of molecular weight. Overall, molecular weight was an important factor affecting the viscosity of FVPs.…”

Section: Effects Of Ultrasound Intensity and Time On The Rheological ...supporting

confidence: 57%

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

Chen

Zhao

et al. 2021

J Sci Food Agric

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BACKGROUND The 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. RESULTS The 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 correlated with the galactose and fucose contents. CONCLUSIONS Ultrasound reduced the viscosity and gel strength of FVPs by breaking the polysaccharide chain and improving the galactose and fucose contents, which improved the thermal stability of FVPs. This work provides a theoretical basis for the development of FVP foods with a clear structure–function relationship, which makes it possible to directionally produce FVPs by adjusting ultrasonic parameters during extraction. © 2021 Society of Chemical Industry.

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Section: Resultssupporting

confidence: 55%

Section: Effects Of Ultrasound Intensity and Time On The Rheological ...supporting

confidence: 57%

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

Chen

Zhao

et al. 2021

J Sci Food Agric

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“…Meanwhile, Chen et al [36] reported that ultrasonic treatment of insoluble (1 → 3)-β-D-glucan increases water solubility, as well as antitumor activity, without altering its primary chemical structure. In addition, ultrasound and alkali treatment of yeast β-glucan may increase its exposure to solution by loosening the aggregated structure and enlarging its surface area [37] .…”

Section: Discussionmentioning

confidence: 99%

Inhibitory effect of Saccharomyces cerevisiae extract obtained through ultrasound-assisted extraction on melanoma cells

Eom

Lim

Jhun

et al. 2021

Ultrasonics Sonochemistry

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“…The high molecular weight of polysaccharides in nature makes it necessary to modify and degrade polysaccharides to improve their solubility and make them more accessible to cells [ 129 , 130 ]. Chemical [ 131 ], physical [ 80 ] and biological [ 57 , 132 ] methods are used to modify and degrade polysaccharides, thereby reducing their size and molecular weight to improve their bioactivity.…”

Section: Strategies To Increase the Biological Activitymentioning

confidence: 99%

Strategies to Increase the Biological and Biotechnological Value of Polysaccharides from Agricultural Waste for Application in Healthy Nutrition

Rivas

Casquete

Martı́n

et al. 2021

IJERPH

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Nowadays, there is a growing interest in the extraction and identification of new high added-value compounds from the agro-food industry that will valorize the great amount of by-products generated. Many of these bioactive compounds have shown beneficial effects for humans in terms of disease prevention, but they are also of great interest in the food industry due to their effect of extending the shelf life of foods by their well-known antioxidant and antimicrobial activity. For this reason, an additional research objective is to establish the best conditions for obtaining these compounds from complex by-product structures without altering their activity or even increasing it. This review highlights recent work on the identification and characterization of bioactive compounds from vegetable by-products, their functional activity, new methodologies for the extraction of bioactive compounds from vegetables, possibly increasing their biological activity, and the future of the global functional food and nutraceuticals market.

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Effects and mechanisms of ultrasound- and alkali-assisted enzymolysis on production of water-soluble yeast β-glucan

Cited by 43 publications

References 48 publications

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

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

Inhibitory effect of Saccharomyces cerevisiae extract obtained through ultrasound-assisted extraction on melanoma cells

Strategies to Increase the Biological and Biotechnological Value of Polysaccharides from Agricultural Waste for Application in Healthy Nutrition

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