Effects of <i>Tricholoma</i> Matsutake-Derived Insoluble Fiber on the Pasting Properties, Structural Characteristics, and In Vitro Digestibility of Rice Flour
This study explores the effects of <i>Tricholoma matsutake</i>-derived insoluble dietary fiber (TMIDF) on the pasting behavior, structural properties, and in vitro digestibility of rice flour. The incorporation of 5% TMIDF significantly increased the peak viscosity (from 2573.21 to 2814....
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MDPI AG
2025-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/12/2143 |
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| author | Qin Qiu Jing Chen Dafeng Sun Yongshuai Ma Yujie Zhong Junjie Yi Ming Du Man Zhou Tao Wang |
| author_facet | Qin Qiu Jing Chen Dafeng Sun Yongshuai Ma Yujie Zhong Junjie Yi Ming Du Man Zhou Tao Wang |
| author_sort | Qin Qiu |
| collection | DOAJ |
| description | This study explores the effects of <i>Tricholoma matsutake</i>-derived insoluble dietary fiber (TMIDF) on the pasting behavior, structural properties, and in vitro digestibility of rice flour. The incorporation of 5% TMIDF significantly increased the peak viscosity (from 2573.21 to 2814.52 mPa·s) by competitively adsorbing water and forming a dense transient network, while simultaneously reducing the final viscosity (from 1998.27 to 1886.18 mPa·s) by inhibiting amylose recrystallization. Multi-scale structural analyses revealed that TMIDF enhanced V-type crystallinity and limited enzyme access via a porous fibrous matrix. Fourier-transform infrared spectroscopy and low-field nuclear magnetic resonance analyses confirmed that hydrogen bonding and water redistribution were key interaction mechanisms. TMIDF significantly lowered in vitro starch digestibility and increased resistant starch content by 16% (from 14.36% to 30.94%) through synergistic effects, including physical encapsulation of starch granules, formation of enzyme-resistant amylose-lipid complexes, and α-amylase inhibition (31.08%). These results demonstrate that TMIDF possesses a unique multi-tiered modulation mechanism, involving structural optimization, enzyme suppression, and diffusion control, which collectively surpasses the functional performance of conventional plant-derived insoluble dietary fibers. This research establishes a theoretical basis for applying fungal insoluble dietary fibers to develop low glycemic index functional foods, highlighting their dual role in improving processing performance and nutritional quality. |
| format | Article |
| id | doaj-art-33fa52d3119343f49a602ebe4d3b3fc7 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-33fa52d3119343f49a602ebe4d3b3fc72025-08-20T03:27:14ZengMDPI AGFoods2304-81582025-06-011412214310.3390/foods14122143Effects of <i>Tricholoma</i> Matsutake-Derived Insoluble Fiber on the Pasting Properties, Structural Characteristics, and In Vitro Digestibility of Rice FlourQin Qiu0Jing Chen1Dafeng Sun2Yongshuai Ma3Yujie Zhong4Junjie Yi5Ming Du6Man Zhou7Tao Wang8Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, ChinaFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, ChinaKunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooperatives, Kunming 650221, ChinaFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, ChinaFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, ChinaFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, ChinaSchool of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, ChinaThis study explores the effects of <i>Tricholoma matsutake</i>-derived insoluble dietary fiber (TMIDF) on the pasting behavior, structural properties, and in vitro digestibility of rice flour. The incorporation of 5% TMIDF significantly increased the peak viscosity (from 2573.21 to 2814.52 mPa·s) by competitively adsorbing water and forming a dense transient network, while simultaneously reducing the final viscosity (from 1998.27 to 1886.18 mPa·s) by inhibiting amylose recrystallization. Multi-scale structural analyses revealed that TMIDF enhanced V-type crystallinity and limited enzyme access via a porous fibrous matrix. Fourier-transform infrared spectroscopy and low-field nuclear magnetic resonance analyses confirmed that hydrogen bonding and water redistribution were key interaction mechanisms. TMIDF significantly lowered in vitro starch digestibility and increased resistant starch content by 16% (from 14.36% to 30.94%) through synergistic effects, including physical encapsulation of starch granules, formation of enzyme-resistant amylose-lipid complexes, and α-amylase inhibition (31.08%). These results demonstrate that TMIDF possesses a unique multi-tiered modulation mechanism, involving structural optimization, enzyme suppression, and diffusion control, which collectively surpasses the functional performance of conventional plant-derived insoluble dietary fibers. This research establishes a theoretical basis for applying fungal insoluble dietary fibers to develop low glycemic index functional foods, highlighting their dual role in improving processing performance and nutritional quality.https://www.mdpi.com/2304-8158/14/12/2143<i>Tricholoma matsutake</i>insoluble dietary fiberstarch gelatinizationin vitro digestion |
| spellingShingle | Qin Qiu Jing Chen Dafeng Sun Yongshuai Ma Yujie Zhong Junjie Yi Ming Du Man Zhou Tao Wang Effects of <i>Tricholoma</i> Matsutake-Derived Insoluble Fiber on the Pasting Properties, Structural Characteristics, and In Vitro Digestibility of Rice Flour Foods <i>Tricholoma matsutake</i> insoluble dietary fiber starch gelatinization in vitro digestion |
| title | Effects of <i>Tricholoma</i> Matsutake-Derived Insoluble Fiber on the Pasting Properties, Structural Characteristics, and In Vitro Digestibility of Rice Flour |
| title_full | Effects of <i>Tricholoma</i> Matsutake-Derived Insoluble Fiber on the Pasting Properties, Structural Characteristics, and In Vitro Digestibility of Rice Flour |
| title_fullStr | Effects of <i>Tricholoma</i> Matsutake-Derived Insoluble Fiber on the Pasting Properties, Structural Characteristics, and In Vitro Digestibility of Rice Flour |
| title_full_unstemmed | Effects of <i>Tricholoma</i> Matsutake-Derived Insoluble Fiber on the Pasting Properties, Structural Characteristics, and In Vitro Digestibility of Rice Flour |
| title_short | Effects of <i>Tricholoma</i> Matsutake-Derived Insoluble Fiber on the Pasting Properties, Structural Characteristics, and In Vitro Digestibility of Rice Flour |
| title_sort | effects of i tricholoma i matsutake derived insoluble fiber on the pasting properties structural characteristics and in vitro digestibility of rice flour |
| topic | <i>Tricholoma matsutake</i> insoluble dietary fiber starch gelatinization in vitro digestion |
| url | https://www.mdpi.com/2304-8158/14/12/2143 |
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