Abstract
The polysaccharide was extracted by water extraction and alcohol precipitation method from “deer tripe mushroom,” which was domesticated and bred from wild Auricularia delicata in Zambia. The structure of the deer tripe mushroom polysaccharide (DTMP) was characterized by gas chromatography-mass spectrometry (GC-MS), Fourier transform infrared spectroscopy (FT-IR), nuclear magnetic resonance spectroscopy (NMR), scanning electron microscope (SEM), and other analytical techniques. And the rheological and gel properties and antioxidant capacities of the polysaccharide were studied. The results showed that DTMP was mainly composed of mannose, fructose, glucose, and galacturonic acid, of which the galacturonic acid was the main component. By calculation, the molar ratio of mannose : fructose : glucose : galactoacid in DTMP is 0.8 : 14.8 : 1.0 : 26.32. The polysaccharide was mainly composed by α-1,4-glycosidic bond. DTMP solution showed a shear-thinning (pseudoplastic) behaviour, and its pseudoplasticity was more obvious at a concentration of 2%. The power law model was used to evaluate the viscosity curves of DTMP, and its viscosity and consistency indices both increased as the concentration increased, whereas both indices decreased as the concentration decreased. The viscosity of the polysaccharide solution changed as the pH changed: the polysaccharide solutions had a higher viscosity at pH = 10. DTMP showed gel-like behaviour (G′ ＞ G″), and the gel strength enhanced with the increase of concentration (2%–10%). In addition, the antioxidant experiment of DTMP showed that it had good antioxidant activity, and there was a significant dose-effect relationship between its activity and concentration in the low concentration range.
Highlights
“Deer tripe mushroom” is a new species of edible mushroom which is domesticated and bred from wild Auricularia delicata collected in Zambia
Bao et al [15] studied the rheological properties of Auricularia auricula polysaccharide and found that Auricularia auricula polysaccharide has high viscosity and the ability to form a heat stable gel, which can be used as a new hydrogel in functional foods
The deer tripe mushroom polysaccharide was extracted by hot water extraction method, and the structure characterization, rheological properties, and antioxidant activity of polysaccharide were studied, in order to provide a solid foundation for the in-depth research and industrial application of polysaccharide from the deer tripe mushroom. is research provides information of DTMP that may be useful for its application in the food industry
Summary
“Deer tripe mushroom” is a new species of edible mushroom which is domesticated and bred from wild Auricularia delicata collected in Zambia. A large number of studies reported that black Auricularia polysaccharide separation and other compounds, extract the medicinal properties and pharmacological activities, including fall blood sugar, fall hematic fat Journal of Food Quality and cholesterol, anti-inflammatory, antioxidation, antitumor, antivirus, immune regulation, etc. Compared with polysaccharides of Auricularia auricula and Auricularia cornea, which are widely cultivated in China, there are few studies on the edible value and processing properties of novel polysaccharide of deer tripe mushroom. Some edible fungus polysaccharides dissolve in water to form gels, which can be widely used as thickening agent, gelling agent, stabilizer, emulsifier, and other applications in food [14]. Bao et al [15] studied the rheological properties of Auricularia auricula polysaccharide and found that Auricularia auricula polysaccharide has high viscosity and the ability to form a heat stable gel, which can be used as a new hydrogel in functional foods. The deer tripe mushroom polysaccharide was extracted by hot water extraction method, and the structure characterization, rheological properties, and antioxidant activity of polysaccharide were studied, in order to provide a solid foundation for the in-depth research and industrial application of polysaccharide from the deer tripe mushroom. is research provides information of DTMP that may be useful for its application in the food industry
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