Rheological properties and gel characteristics of polysaccharides from fruit-bodies of Sparassis crispa
| Autor: | Zhen-jia Chen, Cui-ping Feng, Jun-long Meng, Liu Jingyu, Ming-chang Chang, Zheng-qi Hao |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
0106 biological sciences
Thixotropy Sucrose Sparassis crispa rheological property Salt (chemistry) lcsh:TX341-641 gel characteristic Polysaccharide 01 natural sciences chemistry.chemical_compound 0404 agricultural biotechnology Rheology viscoelastic 010608 biotechnology Food science chemistry.chemical_classification lcsh:TP368-456 biology 04 agricultural and veterinary sciences biology.organism_classification 040401 food science thixotropic lcsh:Food processing and manufacture chemistry polysaccharide lcsh:Nutrition. Foods and food supply Food Science |
| Zdroj: | International Journal of Food Properties, Vol 21, Iss 1, Pp 2283-2295 (2018) |
| ISSN: | 1532-2386 1094-2912 |
| DOI: | 10.1080/10942912.2018.1510838 |
| Popis: | Rheological 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. |
| Databáze: | OpenAIRE |
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