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Preparation process optimization and structural characterization of low methoxy pectin-lentinan gel beads
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Jia-Xin BAO1, Wen-Qing ZHU1, Yang LIU2, Zhi-Bo LI1, Xin-Yu ZHANG1, Zhen-Jia ZHENG1, *
Journal of Food Safety & Quality | 2025, 16(6) : 161 - 169
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Journal of Food Safety & Quality | 2025, 16(6): 161-169
• Special Topic: Comprehensive Utilization and Quality Safety of Agricultural Products •
Preparation process optimization and structural characterization of low methoxy pectin-lentinan gel beads
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Jia-Xin BAO1, Wen-Qing ZHU1, Yang LIU2, Zhi-Bo LI1, Xin-Yu ZHANG1, Zhen-Jia ZHENG1, *
Affiliations
  • 1. College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Nutrition and Healthy in Universities of Shandong, Tai’an 271018, China
  • 2. Rushan City Inspection and Testing Center, Weihai 264500, China
Published: 2025-03-25 doi: 10.19812/j.cnki.jfsq11-5956/ts.20241227005
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Objective To optimize the process of preparing low methoxy pectin-lentinan gel beads by combining low methoxy pectin and lentinan with calcium lactate, and characterize the structure of gel beads prepared under the optimal process conditions. Methods The effects of calcium lactate concentration, curing time, and curing temperature on the hardness of gel beads were investigated through single factor experiment and response surface methodology, and the structure of gel beads was characterized by Fourier transform infrared spectroscopy, texture analysis, rheological analysis and scanning electron microscopy. Results The optimum preparation process of low methoxy pectin-lentinan gel beads was determined by response surface methodology as calcium lactate concentration of 6.2%, curing time of 44 min, and curing temperature of 48 ℃. Under these conditions, the hardness of the gel beads was 35.60 gf. Compared with low methoxy pectin gel beads, low methoxy pectin-lentinan gel beads produced stronger hydrogen bond interaction, and their elasticity, cohesion, and dynamic modulus were improved. Conclusion Lentinan can effectively improve the mechanical properties and texture properties of low methoxy pectin gel beads, and this study will provide a reference for the improvement of pectin gel bead systems.

low methoxy pectin  /  lentinan  /  gel beads  /  process optimization  /  structural characterization
Jia-Xin BAO, Wen-Qing ZHU, Yang LIU, Zhi-Bo LI, Xin-Yu ZHANG, Zhen-Jia ZHENG. Preparation process optimization and structural characterization of low methoxy pectin-lentinan gel beads[J]. Journal of Food Safety & Quality, 2025 , 16 (6) : 161 -169 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20241227005
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Year 2025 volume 16 Issue 6
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doi: 10.19812/j.cnki.jfsq11-5956/ts.20241227005
  • Receive Date：2024-12-27
  • Online Date：2025-07-19
  • Published：2025-03-25
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  • Received：2024-12-27
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    1. College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Nutrition and Healthy in Universities of Shandong, Tai’an 271018, China
    2. Rushan City Inspection and Testing Center, Weihai 264500, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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