Study on the Rheological Properties of the Mixtures with Tremella fuciformis Gum

doi:10.13560/j.cnki.biotech.bull.1985.2021-0634

Abstract

Abstract:

Tremella fuciformis gum（TFG）,used as new food additives,is prepared by a simple leaching process with T. fuciformis polysaccharides as its main component. The two kinds of new complex gum solutions of xanthan gum-T. fuciformis gum（XG-TFG）and guar gum-T. fuciformis gum（GG-TFG）were prepared with different ratios. The apparent viscosities and rheological properties of the complex gum solutions and two single colloids（XG and GG）were analyzed under different physiochemical conditions. And the sensory evaluations of yogurt samples were also compared with addition of different proportion of the complex gums. The results showed that the apparent viscosities of all the colloids increased non-linearly with the increase of colloidal concentration. The apparent viscosity of the complex gums were affected less than that of the single gum by the ion types and ionic concentration. Furthermore,the apparent viscosities of the complex gums were steady in the weak acid and weak base,but decreased with the increasing heating time at a lower temperature. The decrease of the apparent viscosity caused by adding sugar（low concentration）or μLtrasonic treatment was eliminated by adding TFG. The apparent viscosities of all colloids were stable with freeze-thaw treatments. The results of rheological test confirmed that the solutions of the complex gums were pseudoplastic fluids with excellent in-shear stuctural recovery. The complex gum with the ratio 1:1 of GG to TFG was the best formula of flavor to yogurt,indicating that the texture and flavor of yogurt was improved by adding complex gum in the proper ratio. The above results will provide the theoretical basis and the applications the complex gums prepared from TFG and other colloids.

Key words: Tremella fuciformis gum, complex gum, apparent viscosity, rheological properties, sensory evaluation

CHEN Jian-qiu, HUANG Sheng, ZHAO Wei-chao, ZHAN Guan-ping, SUN Shu-jing, CHEN Li-ding. Study on the Rheological Properties of the Mixtures with Tremella fuciformis Gum[J]. Biotechnology Bulletin, 2021, 37(11): 178-189.

Figures/Tables 14

References 34

[1]	彭卫红, 王勇, 黄忠乾, 等. 我国银耳研究现状与存在问题[J]. 食用菌学报, 2005, 12(1): 51-56.
	Peng WH, Wang Y, Huang ZQ, et al. The present situation of Tremella fuciformis research and problems existed in China[J]. Acta Edulis Fungi, 2005, 12(1): 51-56.
[2]	Zhang Z, Wang X, Zhao M, et al. Free-radical degradation by Fe²⁺/Vc/H₂O₂ and antioxidant activity of polysaccharide from Tremella fuciformis[J]. Carbohydr Polym, 2014, 112: 578-582. doi: 10.1016/j.carbpol.2014.06.030 URL
[3]	Wen L, Gao Q, Ma CW, et al. Effect of polysaccharides from Treme-lla fuciformis on UV- induced photoaging[J]. Journal of Functional Foods, 2016, 20: 400-410. doi: 10.1016/j.jff.2015.11.014 URL
[4]	Kim SW, Hwang HJ, Baek YM, et al. Proteomic analysis in ob/ob mice before and after hypoglycemic polysaccharide treatments[J]. J Microbiol Biotechnol, 2009, 19(10): 1109-1121.
[5]	Bin C. Optimization of extraction of Tremella fuciformis polysaccharides and its antioxidant and antitumour activities in vitro[J]. Carbohydr Polym, 2010, 81(2): 420-424. doi: 10.1016/j.carbpol.2010.02.039 URL
[6]	杨嘉丹, 刘婷婷, 等. 微波辅助提取银耳多糖工艺优化及其流变、凝胶特性[J]. 食品科学, 2019, 40(14): 289-295.
	Yang JD, Liu TT, et al. Optimization of microwave-assisted extraction and rheological and gelling properties of polysaccharide from Tremella fuciformis[J]. Food Sci, 2019, 40(14): 289-295.
[7]	张姗姗. 银耳多糖的流变学特性及在蛋白饮料中的应用[D]. 长春:长春大学, 2018.
	Zhang SS. Rheological characteristics of polysaccharide of silvera and its application in protein beverage[D]. Changchun:Changchun University, 2018.
[8]	Wu YJ, Wei ZX, Zhang FM, et al. Structure, bioactivities and applications of the polysaccharides from Tremella fuciformis mushroom:a review[J]. Int J Biol Macromol, 2019, 121: 1005-1010. doi: 10.1016/j.ijbiomac.2018.10.117 URL
[9]	Bak JH, Yoo B. Intrinsic viscosity of binary gum mixtures with xanthan gum and guar gum:Effect of NaCl, sucrose, and pH[J]. Int J Biol Macromol, 2018, 111: 77-81. doi: S0141-8130(17)33317-2 pmid: 29289667
[10]	咸娜. 黄原胶复配及流变学特性和应用研究[D]. 上海:华东理工大学, 2017.
	Xian N. The rheological characteristics and application of xanthan gum and its hydrocolloids mixtures[D]. Shanghai:East China University of Science and Technology, 2017.
[11]	徐思思, 胡炎华, 黄金鑫. 黄原胶特性及其在食品和复配胶中的应用[J]. 发酵科技通讯, 2017, 46(1): 45-49.
	Xu SS, Hu YH, Huang JX. Characteristics of xanthan gum and its application in food and compound gums[J]. Bull Ferment Sci Technol, 2017, 46(1): 45-49.
[12]	郭泽镔, 陈洁, 曾绍校, 等. 超高压处理对莲子淀粉糊流变特性的影响[J]. 中国粮油学报, 2014, 29(5): 29-35.
	Guo ZB, Chen J, Zeng SX, et al. Effect of μLtra high pressure processing on the rheological properties of Lotus-seed starch pastes[J]. J Chin Cereals Oils Assoc, 2014, 29(5): 29-35.
[13]	刘婷婷, 杨嘉丹, 曹宸瑀, 等. 银耳多糖与结冷胶复配体系的流变及凝胶特性[J]. 食品科学, 2019, 40(17): 72-78.
	Liu TT, Yang JD, Cao CY, et al. Rheological and gelling properties of Tremella fuciformis polysaccharide and gellan gum mixtures[J]. Food Sci, 2019, 40(17): 72-78.
[14]	陶瑞霄, 贾冬英. 常见理化因素对银耳粗多糖溶液黏度的影响[J]. 食品科技, 2017, 42(11): 217-221.
	Tao RX, Jia DY. Effects of some common physical and chemical factors on the viscosity of crude Tremella fuciformis polysaccharides solutions[J]. Food Sci Technol, 2017, 42(11): 217-221.
[15]	Guo ZB, Zeng SX, Zhang Y, et al. The effects of μLtra-high pressure on the structural, rheological and retrogradation properties of Lotus seed starch[J]. Food Hydrocoll, 2015, 44: 285-291. doi: 10.1016/j.foodhyd.2014.09.014 URL
[16]	高玥, 任小青, 黄宗海, 等. 食品感官实验室的设计及感官人员的筛选[J]. 农产品加工, 2019(5): 93-95.
	Gao Y, Ren XQ, Huang ZH, et al. Design of sensory evaluation laboratory and selection of sensory evaluators[J]. Farm Prod Process, 2019(5): 93-95.
[17]	薛依婷, 白红霞, 李明杰, 等. 黑木耳多糖凝固型酸奶发酵工艺优化[J]. 食品工业科技, 2020, 41(16): 156-162.
	Xue YT, Bai HX, Li MJ, et al. Optimization of fermentation process of set yogurt with Auricularia auricular polysaccharide[J]. Sci Technol Food Ind, 2020, 41(16): 156-162.
[18]	郭肖. 刺槐豆胶及其复配胶流变学性质的研究[D]. 兰州:西北师范大学, 2013.
	Guo X. Study on rheological properties of locust bean gum and its complex gums[D]. Lanzhou:Northwest Normal University, 2013.
[19]	Bao HH, You SG, Cao LK, et al. Chemical and rheological properties of polysaccharides from fruit body of Auricularia auricular-judae[J]. Food Hydrocoll, 2016, 57: 30-37. doi: 10.1016/j.foodhyd.2015.12.031 URL
[20]	Zhang J, Zhang YK, Liu Y, et al. Emulsifying properties of Tremella fuciformis:a novel promising food emulsifier[J]. Int J Food Eng, 2019, 15(3-4), 1-9.
[21]	Lecourtier J, Chauveteau G, Muller G. Salt-induced extension and dissociation of a native double-stranded xanthan[J]. Int J Biol Macromol, 1986, 8(5): 306-310. doi: 10.1016/0141-8130(86)90045-0 URL
[22]	周盛华. 黄原胶在水溶液中的构象转变及其流变学研究[D]. 上海:上海交通大学, 2008.
	Zhou SH. Conformation transition of xanthan in aqueous solution and its rheological research[D]. Shanghai:Shanghai Jiaotong University, 2008.
[23]	谢建雄, 刘珊, 顾振东. 影响瓜尔豆胶流变性质因素的探讨[J]. 广州食品工业科技, 2004, 20(4): 155-158.
	Xie JX, Liu S, Gu ZD. The Rheology Influencing factors of Guar gum[J]. Guangzhou Food Sci Technol, 2004, 20(4): 155-158.
[24]	Wang Q, Ellis PR, Ross-Murphy SB. The stability of guar gum in an aqueous system under acidic conditions[J]. Food Hydrocoll, 2000, 14(2): 129-134. doi: 10.1016/S0268-005X(99)00058-2 URL
[25]	Zhang L, Ye X, Ding T, et al. μLtrasound effects on the degradation kinetics, structure and rheological properties of apple pectin[J]. μLtrason Sonochem, 2013, 20(1): 222-231.
[26]	Yan JK, Pei JJ, Ma HL, et al. Effects of μLtrasound on molecular properties, structure, chain conformation and degradation kinetics of carboxylic curdlan[J]. Carbohydr Polym, 2015, 121: 64-70. doi: 10.1016/j.carbpol.2014.11.066 URL
[27]	Wang ZM, Cheung YC, Leung PH, et al. μLtrasonic treatment for improved solution properties of a high-molecular weight exopolysaccharide produced by a medicinal fungus[J]. Bioresour Technol, 2010, 101(14): 5517-5522. doi: 10.1016/j.biortech.2010.01.134 URL
[28]	林鸳缘. 莲子淀粉糊特性的研究与应用[D]. 福州:福建农林大学, 2011.
	Lin YY. Research and application on the properties of Lotus seed starch pastes[D]. Fuzhou:Fujian Agriculture and Forestry University, 2011.
[29]	Doyle JP, Giannouli P, Martin EJ, et al. Effect of sugars, galactose content and chainlength on freeze-thaw gelation of galactomannans[J]. Carbohydr Polym, 2006, 64(3): 391-401. doi: 10.1016/j.carbpol.2005.12.019 URL
[30]	Sae-Kang V, Suphantharika M. Influence of pH and xanthan gum addition on freeze-thaw stability of tapioca starch pastes[J]. Carbohydr Polym, 2006, 65(3): 371-380. doi: 10.1016/j.carbpol.2006.01.029 URL
[31]	Zimeri JE, Kokini JL. Rheological properties of inulin-waxy maize starch systems[J]. Carbohydr Polym, 2003, 52(1): 67-85. doi: 10.1016/S0144-8617(02)00268-0 URL
[32]	Achayuthakan P, Suphantharika M. Pasting and rheological properties of waxy corn starch as affected by guar gum and xanthan gum[J]. Carbohydrate Polymers, 2008, 71(1): 9-17. doi: 10.1016/j.carbpol.2007.05.006 URL
[33]	丁宝鼎. 真菌多糖酸奶的工艺优化及功能性的研究[D]. 泰安:山东农业大学, 2017.
	Ding BD. Process optimization and functional study of yoghurt with fungus polysaccharide[D]. Taian:Shandong Agricultural University, 2017.
[34]	李广富, 陈伟, 李听听, 等. 两种真菌多糖益生菌酸奶协同抗皮肤衰老的研究[J]. 现代食品科技, 2016, 32(4): 23-28.
	Li GF, Chen W, Li TT, et al. Synergistic Anti-aging effect of two types of probiotic yogurts containing Agrocybe aegerita polysaccharides and hypsizigus marmoreus polysaccharides on skin[J]. Mod Food Sci Technol, 2016, 32(4): 23-28.

Gums	Concentrations/（g·L^-1）
XG	0.40	0.80	1.20	1.60	2.00	3.00
3XG∶1TFG	0.80	1.20	1.60	2.00	2.40
1XG∶1TFG	1.50	2.00	2.50	3.00	3.50	4.00
1XG∶3TFG	2.00	4.00	6.00	8.00	10.00
GG	2.00	2.50	3.00	3.50	4.00	5.00
3GG∶1TFG	3.00	4.00	5.00	6.00	7.00
1GG∶1TFG	4.00	4.50	5.00	5.50	6.00	7.00	8.00
1GG∶3TFG	4.00	5.00	6.00	7.00	8.00

Gums	Concentrations/（g·L^-1）
XG	0.40	0.80	1.20	1.60	2.00	3.00
3XG∶1TFG	0.80	1.20	1.60	2.00	2.40
1XG∶1TFG	1.50	2.00	2.50	3.00	3.50	4.00
1XG∶3TFG	2.00	4.00	6.00	8.00	10.00
GG	2.00	2.50	3.00	3.50	4.00	5.00
3GG∶1TFG	3.00	4.00	5.00	6.00	7.00
1GG∶1TFG	4.00	4.50	5.00	5.50	6.00	7.00	8.00
1GG∶3TFG	4.00	5.00	6.00	7.00	8.00

感官属性Sensory properties	评分标准Evaluation standards			分数Score
组织状态Texture	酸奶均匀度差,黏稠度稀,有气泡,有大量乳清（< 1.5）	酸奶均匀,有少量乳清出,黏稠度适宜（1.5-2.4）	酸奶均匀细腻无杂质,无气泡,稠度好（2.5-3.0）	3
口感 Mouthfeel	过酸或无酸味,口感粗糙（< 2.5）	酸味稍重,口感较好（2.5-3.5）	酸甜适口,口感细腻（3.5-4.0）	4
风味 Flavor	奶香味稍淡,添加剂风味较浓或平淡（< 1.2）	酸奶香气平淡,添加剂风味较浓或平淡（1.2-1.5）	有乳酸菌发酵而成的清香,风味适宜（1.6-2.0）	2
色泽 Color	色泽不均匀,呈黄色或出现褐变（< 0.5）	色泽均匀,稍带微黄色（0.5-0.7）	色泽均匀一致,呈乳白（0.8-1）	1

感官属性Sensory properties	评分标准Evaluation standards			分数Score
组织状态Texture	酸奶均匀度差,黏稠度稀,有气泡,有大量乳清（< 1.5）	酸奶均匀,有少量乳清出,黏稠度适宜（1.5-2.4）	酸奶均匀细腻无杂质,无气泡,稠度好（2.5-3.0）	3
口感 Mouthfeel	过酸或无酸味,口感粗糙（< 2.5）	酸味稍重,口感较好（2.5-3.5）	酸甜适口,口感细腻（3.5-4.0）	4
风味 Flavor	奶香味稍淡,添加剂风味较浓或平淡（< 1.2）	酸奶香气平淡,添加剂风味较浓或平淡（1.2-1.5）	有乳酸菌发酵而成的清香,风味适宜（1.6-2.0）	2
色泽 Color	色泽不均匀,呈黄色或出现褐变（< 0.5）	色泽均匀,稍带微黄色（0.5-0.7）	色泽均匀一致,呈乳白（0.8-1）	1

Salt ions/（g·L^-1）	XG（0.8 g·L^-1）	1XG∶1TFG（2.0 g·L^-1）	GG（3.5 g·L^-1）	1GG∶1TFG（5.5 g·L^-1）
Control	45.27±0.25 a	47.77±3.29 a	59.00±3.04 a	64.93±4.01 a
NaCl（1.0）	20.67±1.53 b	27.33±1.53 b#	51.57±1.25 b	51.33±0.76 b
NaCl（15.0）	9.50±0.50 b*	12.77±0.75 b*#	53.27±1.55 b	40.17±2.02 b*#
KCl（1.0）	28.17±0.76 b	39.50±1.50 b#	51.33±1.50 b	42.17±1.76 b#
KCl（15.0）	16.43±1.40 b*	17.20±1.71 b*	61.50±1.32 a*	48.17±3.25 b*#
CaCl₂（1.0）	17.83±1.76 b	29.00±1.50 b#	69.00±4.58 b	41.17±1.26 b#
CaCl₂（15.0）	10.90±0.79 b*	17.77±0.25 b*#	49.83±1.89 b*	40.83±1.53 b#