Effect of Fucoidan on Structure and Bioactivity of Chinese Steamed Bread

作者：Qingyu Yang, Man Li, Chenqi Gu, Anni Lu, Lijun Dong, Xiling Zhang, Xiufa Hu, Yao Liu, Jun Lu · 发表于：Foods · 年份：2024 · DOI：10.3390/foods13071057 · 被引用次数：12 · 研究领域：Seaweed-derived Bioactive Compounds、Food composition and properties、Microbial Metabolites in Food Biotechnology

Fucoidan refers to a group of sulphated polysaccharides obtained from brown seaweed, with numerous biological activities. In this study, fucoidan was fortified into Chinese steamed bread (CSB) at different concentrations (0, 1%, 3% and 5%) and the effect of fucoidan on the dough properties, structure properties and bioactivity were investigated. The results showed that fucoidan could change the viscosity of unfermented dough, and a high concentration of fucoidan could remove the free radicals produced by the SH–SS exchange reaction (GS-) in the dough, which significantly reduced the content of disulfide bond and reduced the expanded volume of fermented dough (p < 0.05). In addition, fucoidan forms a physical barrier on the surface of starch particles and hinders the reaction between protein-to-protein; therefore, fucoidan increased the hardness, gumminess and chewiness in CSB, and reduced the specific volume in CSB. Furthermore, the fucoidan-fortified CSB samples were found to have both the ability to significantly reduce the predicted glycemic index (pGI) (p < 0.05) and improve antioxidant activity (p < 0.05). Collectively, these findings could provide a theoretical basis for the applications of fucoidan as a functional component in fermented foods.