کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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5431386 | 1508789 | 2017 | 8 صفحه PDF | دانلود رایگان |
Tremella fuciformis, belonging to the tremellaceae, was known as an edible and medicinal fungus in China. A polysaccharide fraction (TPS) in Tremella fuciformis was extracted by hot water and its physicochemical as well as rheological properties were investigated in the study. Results showed that TPS contained 0.72% (w/w) uronic acid, 0.60% (w/w) protein and 92.17% (w/w) total sugar, while consisted of rhamnose, xylose, mannose and glucose in the molar ratio of 1.13: 1: 4.70: 0.81. Results of rheological test demonstrated that TPS exhibited properties of pseudoplastic fluids in distilled water and could form weak gel in high frequency at 25°C. Meanwhile, it was found that TPS could significantly enhance the gel hardness and water-holding capacity (WHC) of myofibrillar protein gels. Besides, elasticity of myofibrillar protein gels was improved considerably by adding TPS. IR spectrum analysis of myofibrillar protein-TPS gels indicated that TPS decreased the wave number of N-H and O-H stretching peak between 3000 and 3500 cmâ1, suggesting that TPS could enhance hydrogen bonding in myofibrillar protein gels. This study suggests that TPS may have an extensive prospect in the processing of low-fat meat products.
Journal: Bioactive Carbohydrates and Dietary Fibre - Volume 11, July 2017, Pages 18-25