Abstract
ABSTRACTRheological properties and gel characteristics of Sparassis crispa polysaccharides (SCPs) were investigated under various concentrations, temperature, pH, salt concentrations, and sucrose concentrations. SCP solutions behaved as shear thinning pseudoplastic fluids; apparent viscosity increased with concentrations but decreased with extreme conditions and was highest for 1% SCPs at 80 ℃ under neutral conditions; 5% SCPs solutions formed a hysteresis loop and exhibited thixotropic properties. By oscillatory measurements, SCPs were viscoelastic materials. 0.5% and 1% SCPs solutions exhibited viscous behavior at low frequency and enhanced elastic property with the oscillation frequency increased. With the concentration increased to 3% and 5%, the elastic property was predominant in solutions and exhibited gel-like behavior. SCPs gel textural properties and water holding capacity increased with concentration (to 20%) and decreased with salinity, extreme sucrose, and pH. 10% SCPs gels were optimized at 10% sucrose in neutral conditions. Thus, these results implied SCPs had the potential utilization as a new hydrocolloid source in food industries.
Highlights
Sparassis crispa, called Cauliflower Fungus or Cauliflower Mushroom, is an edible mushroom used for a natural medicine that recently became cultivatable in China, Korea, and Japan
The shear-thinning rheological behavior of polysaccharides provides good mouthfeel and can be operated at lower energy due to the lower viscosity at an elevated shear rate, this feature offered us SCPs may be applied to the food industry in the future
SCPs were viscoelastic materials, their solutions behaved as shear thinning pseudoplastic fluids as well as exhibited thixotropic and weak gel properties
Summary
Called Cauliflower Fungus or Cauliflower Mushroom, is an edible mushroom used for a natural medicine that recently became cultivatable in China, Korea, and Japan. Rheology is a branch of mechanics, and the main research objects of rheology are the deformation and flow of objects under an external force.[9] During the food production and processing, many materials are often in the liquid form. Prediction of their rheological properties can provide parameters for evaluating food quality, formulations as well as processing conditions to optimize food quality.[10] Fungi polysaccharides consisted of chains conformations and formed macromolecular aggregates when dispersed in water due to intermolecular hydrogen
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