Tianjin Key Laboratory of Food Biotechnology, Faculty of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, PR China.
Tianjin Key Laboratory of Food Biotechnology, Faculty of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, PR China.
Int J Biol Macromol. 2019 Aug 15;135:1020-1027. doi: 10.1016/j.ijbiomac.2019.05.177. Epub 2019 May 30.
The effect of the ultrasonic treatment on the physicochemical properties, oil-holding capacities, foaming capacities, and TLR2-affinity of the polysaccharides from Pholiota nameko (PNPS), was evaluated. Compared with the protein content of PNPS before ultrasonic treatment, the protein content of PNPS all presented a decrease under different ultrasonic conditions. The viscosity of PNPS showed a decrease when the ultrasonic intensity was strong enough, as well as the molecular weight. The oil-holding capacity and the foaming capacity of PNPS showed a continuous increasing trend with the increase of the ultrasonic treatment time under a set ultrasonic power of 400 W. Further, the ultrasonic operation could induce the decrease of the affinity binding between PNPS and the receptor proteins TLR2. These data confirmed that applying the ultrasonic treatment could obtain PNPS with high carbohydrate contents, low viscosity and low TLR2-affinity under proper ultrasonic condition.
研究了超声处理对香菇（Pholiota nameko）多糖的理化性质、持油能力、泡沫能力和 TLR2 亲和力的影响。与超声处理前的香菇多糖的蛋白质含量相比，在不同的超声条件下，香菇多糖的蛋白质含量均呈现下降趋势。当超声强度足够强时，香菇多糖的黏度和分子量均呈现下降趋势。在设定的超声功率 400 W 下，随着超声处理时间的增加，香菇多糖的持油能力和泡沫能力呈现持续增加的趋势。此外，超声处理可以诱导香菇多糖与受体蛋白 TLR2 之间的亲和结合降低。这些数据证实，在适当的超声条件下，应用超声处理可以获得碳水化合物含量高、黏度低、TLR2 亲和力低的香菇多糖。
