Yanfen Cheng, Shijie Wei, Rong Guo, Lirui Tan, Cuixin Su, Xiaoyue Wu, Hanbing Wang, Cuiping Feng, Lijing Xu, Xueran Geng, Junlong Meng, Mingchang Chang
To study the gel-forming properties of polysaccharide from the fruiting body of Clitocybe squamulosa (CSFP) and its degradation product (UH-CSFP), the changes in steady-state and dynamic rheological properties of CSFP and UH-CSFP under different conditions (polysaccharide mass fraction, temperature, pH, and salt ion concentration) were studied. Polysaccharides with good gel-forming properties were selected and mixed with common edible thickeners (gelatin, guar gum, and locust bean gum), after which the properties of the composite gel were assessed...
January 19, 2024: International Journal of Biological Macromolecules