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Enzymatic hydrolysis combined with high‐pressure homogenisation for the preparation of polysaccharide‐based nanoparticles from the by‐product of Flammulina velutipes

In this study, protease, a-amylase and 5& b-glucanase enzymolysis in combination with high-pressure homogenisation were used for the preparation of polysaccharide-based nanoparticles from Flammulina velutipes stipes, respectively, named FNP-1, FNP-2 and FNP-3, and the nanoparticles were subsequently characterised. The FNP size distribution ranged from 50 nm to 300 nm, among which FNP-2 and FNP-3 were smaller than FNP-1, based on the SEM images. GC-MS results showed that these particles were mainly composed of glucose and glucosamine. The FNP dispersions at 1 wt% behaved as non-Newtonian, shear-thinning fluids, and the FNP-3 dispersion presented superior viscoelasticity. With an increasing degree of enzymolysis, the thermal stability of the FNPs decreased. In addition, these particles presented various cation-exchange properties. Therefore, the Flammulina velutipes polysaccharide-based nanoparticles obtained from this study can be potentially used as a promising functional food ingredient in the food industry.