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Research Article | Open Access

Effect of Tremella fuciformis polysaccharide on the stalling and flavor of tteok during storage

Hongxiu Fana,b,1, Hongcheng Liua,c,1, Wenyi Lia,d, Wenjing Sua,c, Dawei Wanga,b, Shanshan Zhanga,d, Tingting Liua,b( ), Yanrong Zhanga,c( )
School 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
Engineering Research Center of Grain Deep-processing and High-effeciency Utilization of Jilin Province, Changchun 130118, China
Key Laboratory of Technological Innovations for Grain Deep-processing and High-effeciency Utilization of By-products of Jilin Province, Changchun 130118, China

1 These authors contributed equally to this work.Peer review under responsibility of KeAi Communications Co., Ltd.]]>

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Abstract

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.

Keywords

Tremella fuciformis polysaccharideVolatile flavor compoundsAnti-stalingTteok

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Food Science and Human Wellness
Volume 12 Issue 1,
January 2023
Pages 254-265
DOI: 10.1016/j.fshw.2022.07.005
Cite this article:
Fan H, Liu H, Li W, et al. Effect of Tremella fuciformis polysaccharide on the stalling and flavor of tteok during storage. Food Science and Human Wellness, 2023, 12(1): 254-265. https://doi.org/10.1016/j.fshw.2022.07.005

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Received: 03 April 2021
Revised: 12 May 2021
Accepted: 06 July 2021
Published: 09 August 2022
© 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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