Effects of Lentinus edodes polysaccharides on rheology of dough, texture, multiscale structure and in vitro enzymatic digestibility of noodles.

This study investigated the effects of polysaccharides derived from Lentinus edodes on various properties of starch. The results showed that the addition of L. edodes polysaccharides (LEPs) gradually increased the pasting temperature. The storage modulus (G') and loss modulus (G″) increased. The percentage of bound moisture (T22) decreased, while the percentage of free water (T23) increased. The addition of LEPs decreased the L* (lightness) value from 77.00 to 62.50, causing the noodles to turn yellow. The addition of LEPs accelerated the rate of cooking loss rate. The relative abundance of β-turns and anomalous curls in the protein's secondary structure increased, while the distribution of β-sheets, α-helices, long-range and short-range ordered structures decreased with the addition of LEPs. The amount of resistant starch increased, while slowly digestible and rapidly digestible starch decreased. The findings of this study providing important insights into the potential applications of polysaccharides in the food industry. Supplementary Information: The online version contains supplementary material available at 10.1007/s10068-025-01974-0.