Enzymatic hydrolysis combined with high‐pressure homogenisation for the preparation of polysaccharide‐based nanoparticles from the by‐product of Flammulina velutipes |
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| Authors: | Wenhang Wang Zinan Wu Xiao Wang Cong Li Kai Zhang Jingyang Zhou Shan Cheng Fuping Lu |
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| Affiliation: | 1. State Key Laboratory of Food Nutrition and Safety, Tianjin, China;2. Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China;3. College of Biotechnology, Tianjin University of Science & Technology, Tianjin, China |
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| Abstract: | In this study, protease, α‐amylase and 5‰ β‐glucanase enzymolysis in combination with high‐pressure homogenisation were used for the preparation of polysaccharide‐based nanoparticles from Flammulina velutipes stipes, respectively, named FNP‐1, FNP‐2 and FNP‐3, and the nanoparticles were subsequently characterised. The FNP size distribution ranged from 50 nm to 300 nm, among which FNP‐2 and FNP‐3 were smaller than FNP‐1, based on the SEM images. GC‐MS results showed that these particles were mainly composed of glucose and glucosamine. The FNP dispersions at 1 wt% behaved as non‐Newtonian, shear‐thinning fluids, and the FNP‐3 dispersion presented superior viscoelasticity. With an increasing degree of enzymolysis, the thermal stability of the FNPs decreased. In addition, these particles presented various cation‐exchange properties. Therefore, the Flammulina velutipes polysaccharide‐based nanoparticles obtained from this study can be potentially used as a promising functional food ingredient in the food industry. |
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| Keywords: | Edible mushroom enzyme pretreatment high‐pressure homogenisation polysaccharide nanoparticle protease α ‐amylase |
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