Effects of Tremella fuciformis Mushroom Polysaccharides on Structure, Pasting, and Thermal Properties of Chinese Chestnuts (Castanea henryi) Starch Granules under Different Freeze–Thaw Cycles

• Published in: Foods Vol. 12; no. 22; p. 4118
• Main Authors: Zhuang, Weijing, Zheng, Shuyi, Chen, Feng, Gao, Shujuan, Zhong, Meifang, Zheng, Baodong
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 13.11.2023
• Subjects: Castanea; Chestnut; crystal structure; Crystallinity; Dehydration; Food additives; Fourier transforms; Freeze thaw cycles; Freeze-thawing; freeze–thaw cycle; Freezing; gelatinization; gelatinization temperature; hardness; Heat; Moisture content; mushroom; mushrooms; Particle size; Physicochemical properties; Polysaccharides; retrogradation; Rheological properties; Saccharides; Starch; structures; texture; Thawing; Thermal properties; Thermodynamic properties; Tremella fuciformis; Viscosity; Water content; China

The purpose of this study was to investigate the effect of Tremella fuciformis polysaccharides on the physicochemical properties of freeze–thawed cone chestnut starch. Various aspects, including water content, crystallinity, particle size, gelatinization, retrogradation, thermal properties, rheologi...