Rheological and Gelling Properties of Tremella fuciformis Polysaccharide and Gellan Gum Mixtures

doi:10.7506/spkx1002-6630-20190122-257

Abstract

Abstract: Rheological and gelling properties of Tremella fuciformis polysaccharide (TFP) and gellan gum (GG) at different concentrations (2.0, 1.6, 1.2, 0.8 and 0.4 g/100 mL) as well as their mixtures at different mass ratios (1.6:0.4, 1.2:0.8, 0.8:1.2 and 0.4:1.6) were studied, and the interaction mechanism between them was discussed. The results showed that the apparent viscosity and dynamic viscoelasticity of the TFP-gellan mixtures with increasing proportion of TFP, and so did the storage modulus (G’) and loss modulus (G”) increased. The area of thixotropic loop decreased with increasing proportion of TFP, indicating that TFP could improve the thixotropy of the mixtures. Texture profile analysis and water holding capacity (WHC) tests showed that gellan gum was the decisive factor for the gel strength and hardness of the mixed gels. TFP contributed significantly to the springiness, stickiness and WHC. Fourier-transform infrared (FTIR) spectroscopy showed that there was an interaction between gellan gum and TFP in their mixed system, and a gel network structure was formed as observed by cryogenic scanning electron microscopy.

Key words: Tremella fuciformis polysaccharide, gellan gum, rheological property, gelling property

CLC Number:

TS201.7

LIU Tingting, YANG Jiadan, CAO Chenyu, ZHANG Yanrong. Rheological and Gelling Properties of Tremella fuciformis Polysaccharide and Gellan Gum Mixtures[J]. FOOD SCIENCE, 2019, 40(17): 72-78.

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Rheological and Gelling Properties of Tremella fuciformis Polysaccharide and Gellan Gum Mixtures

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