Effect of Tremella fuciformis polysaccharide on the stalling and flavor of tteok during storage
The effect of Tremella fuciformis polysaccharide (TFP) on the retrogradation property and aroma profile changes of tteok during storage was investigated. Results indicated that addition of TFP significantly increased the stability to thermal and mechanical shearing of starch, decreased short-term re...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2023-01-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453022001124 |
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| author | Hongxiu Fan Hongcheng Liu Wenyi Li Wenjing Su Dawei Wang Shanshan Zhang Tingting Liu Yanrong Zhang |
| author_facet | Hongxiu Fan Hongcheng Liu Wenyi Li Wenjing Su Dawei Wang Shanshan Zhang Tingting Liu Yanrong Zhang |
| author_sort | Hongxiu Fan |
| collection | DOAJ |
| description | The effect of Tremella fuciformis polysaccharide (TFP) on the retrogradation property and aroma profile changes of tteok during storage was investigated. Results indicated that addition of TFP significantly increased the stability to thermal and mechanical shearing of starch, decreased short-term retrogradation, the hardness and the retrogradation enthalpy (ΔH) of tteok during storage, but had no significant effect on the amylopectin chain length of tteok. The possible mechanism for the retarding staling effect of TFP is related to the interaction between TFP and starch chains that interferes with the alignment of starch chains. Electronic nose and gas chromatography-mass spectrum (GC-MS) analysis results showed that the difference in the concentrations of volatile compounds and fatty acids of tteoks at different storage time gradually increased with the advancement of storage period. The addition of TFP to tteok inhibited the development of unpleasant volatile compounds, probably by delaying the oxidation and decomposition of lipids and preserving the antioxidant phenolic compounds in tteok, thus slowing down the flavor deterioration of tteok and contributing to flavor maintainace. Overall, this study could help food manufacturers to choose a high-effective and natural polysaccharide to control the retrogradation rate and flavor loss of tteok. |
| format | Article |
| id | doaj-art-f83fdb5db3d849bba4958fe303f218bd |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2023-01-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-f83fdb5db3d849bba4958fe303f218bd2025-02-02T23:24:43ZengTsinghua University PressFood Science and Human Wellness2213-45302023-01-01121254265Effect of Tremella fuciformis polysaccharide on the stalling and flavor of tteok during storageHongxiu Fan0Hongcheng Liu1Wenyi Li2Wenjing Su3Dawei Wang4Shanshan Zhang5Tingting Liu6Yanrong Zhang7School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Scientific Research Base of Edible Mushroom Processing Technology Integration of Ministry of Agriculture and Rural Affairs, Changchun 130118, ChinaSchool of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Engineering Research Center of Grain Deep-processing and High-effeciency Utilization of Jilin Province, Changchun 130118, ChinaSchool of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Key Laboratory of Technological Innovations for Grain Deep-processing and High-effeciency Utilization of By-products of Jilin Province, Changchun 130118, ChinaSchool of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Engineering Research Center of Grain Deep-processing and High-effeciency Utilization of Jilin Province, Changchun 130118, ChinaSchool of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Scientific Research Base of Edible Mushroom Processing Technology Integration of Ministry of Agriculture and Rural Affairs, Changchun 130118, ChinaSchool of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Key Laboratory of Technological Innovations for Grain Deep-processing and High-effeciency Utilization of By-products of Jilin Province, Changchun 130118, ChinaSchool of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Scientific Research Base of Edible Mushroom Processing Technology Integration of Ministry of Agriculture and Rural Affairs, Changchun 130118, China; Correspondence authors at: School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, ChinaSchool of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; Engineering Research Center of Grain Deep-processing and High-effeciency Utilization of Jilin Province, Changchun 130118, China; Correspondence authors at: School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, ChinaThe effect of Tremella fuciformis polysaccharide (TFP) on the retrogradation property and aroma profile changes of tteok during storage was investigated. Results indicated that addition of TFP significantly increased the stability to thermal and mechanical shearing of starch, decreased short-term retrogradation, the hardness and the retrogradation enthalpy (ΔH) of tteok during storage, but had no significant effect on the amylopectin chain length of tteok. The possible mechanism for the retarding staling effect of TFP is related to the interaction between TFP and starch chains that interferes with the alignment of starch chains. Electronic nose and gas chromatography-mass spectrum (GC-MS) analysis results showed that the difference in the concentrations of volatile compounds and fatty acids of tteoks at different storage time gradually increased with the advancement of storage period. The addition of TFP to tteok inhibited the development of unpleasant volatile compounds, probably by delaying the oxidation and decomposition of lipids and preserving the antioxidant phenolic compounds in tteok, thus slowing down the flavor deterioration of tteok and contributing to flavor maintainace. Overall, this study could help food manufacturers to choose a high-effective and natural polysaccharide to control the retrogradation rate and flavor loss of tteok.http://www.sciencedirect.com/science/article/pii/S2213453022001124Anti-stalingTremella fuciformis polysaccharideTteokVolatile flavor compounds |
| spellingShingle | Hongxiu Fan Hongcheng Liu Wenyi Li Wenjing Su Dawei Wang Shanshan Zhang Tingting Liu Yanrong Zhang Effect of Tremella fuciformis polysaccharide on the stalling and flavor of tteok during storage Food Science and Human Wellness Anti-staling Tremella fuciformis polysaccharide Tteok Volatile flavor compounds |
| title | Effect of Tremella fuciformis polysaccharide on the stalling and flavor of tteok during storage |
| title_full | Effect of Tremella fuciformis polysaccharide on the stalling and flavor of tteok during storage |
| title_fullStr | Effect of Tremella fuciformis polysaccharide on the stalling and flavor of tteok during storage |
| title_full_unstemmed | Effect of Tremella fuciformis polysaccharide on the stalling and flavor of tteok during storage |
| title_short | Effect of Tremella fuciformis polysaccharide on the stalling and flavor of tteok during storage |
| title_sort | effect of tremella fuciformis polysaccharide on the stalling and flavor of tteok during storage |
| topic | Anti-staling Tremella fuciformis polysaccharide Tteok Volatile flavor compounds |
| url | http://www.sciencedirect.com/science/article/pii/S2213453022001124 |
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