Research progress on extraction, structural, functional properties and applications of Tuber polysaccharides

Authors

LI Pan, Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China;Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
ZENG Xiangquan, Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China;Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, ChinaFollow
LI Qianqian, Institute of Quality Standard and Testing Technology, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
LI Jian, Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China;Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China

Corresponding Author(s)

曾祥权（1994—），男，北京工商大学讲师，博士。E-mail: 20210803@btbu.edu.cn李健（1985—），男，北京工商大学教授，博士。E-mail: lijian@th.btbu.edu.cn

Abstract

Polysaccharides are the main active ingredients of edible fungi, which have been widely utilized in the food industry. As a member of the truffle family, Tuber are rich in polysaccharides. Previous studies mainly focused on solvent, ultrasound-assisted, microwave-assisted, enzyme-assisted and pressurized liquid extractions regarding the extraction methods of Tuber polysaccharides. The molecular weight, monosaccharide composition and content, configuration, and ligation mechanism of sugar residues, along with the polysaccharide types of Tuber polysaccharides, have all been studied in relation to the characterization of chemical structures. Additionally, the antioxidant, antitumor, hypoglycemia, anti-fatigue, and immunomodulatory activities have been evaluated as well. In food processing, polysaccharides have been currently applied in the production of pastries and lozenges. Therefore, the purpose of this research is to discuss the most current developments in extraction techniques, including chemical structures, functional properties, and applications of Tuber polysaccharides. This provides a theoretical foundation for future growth in their food applications.

Publication Date

3-27-2024

First Page

213

Last Page

220

DOI

10.13652/j.spjx.1003.5788.2023.80570

Recommended Citation

Pan, LI; Xiangquan, ZENG; Qianqian, LI; and Jian, LI (2024) "Research progress on extraction, structural, functional properties and applications of Tuber polysaccharides," Food and Machinery: Vol. 40: Iss. 2, Article 31.
DOI: 10.13652/j.spjx.1003.5788.2023.80570
Available at: https://www.ifoodmm.cn/journal/vol40/iss2/31

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