Department of Biochemistry and Molecular Biology, Federal University of Parana, CP 19046 Curitiba, PR, Brazil.
Department of Cell Biology, Federal University of Parana, CP 19031 Curitiba, PR, Brazil.
Carbohydr Polym. 2017 Aug 1;169:1-8. doi: 10.1016/j.carbpol.2017.03.093. Epub 2017 Mar 31.
A crude fraction (SCW) was extracted with cold water from Pholiota nameko and showed mannose (24.1%), galactose (44.9%) and glucose (31%). Purification procedures resulted in a polysaccharide fraction (bG-PN), that showed only glucose. NMR and methylation analyses of bG-PN indicated a β-d-glucan-(1→3)-linked, substituted at O-6 by β-d-Glcp or (1→6)-linked β-d-Glcp side chains. Rheological studies of crude and purified fractions at the same concentration showed similar shear-thinning behavior and gel-like structure which indicates no need to isolate the polymer to achieve some desirable rheological properties. SCW (at 1% and 2%) and bG-PN (at 2%) presented thermal stability during heating and cooling, suggesting that the physical structure of gels (SCW and bG-PN at 2%) and viscoelastic fluid (SCW at 1%) formed were not altered in the tested temperature range. Our results suggest that P. nameko β-d-glucans can be applied in different food preparations as thickener or gelling agents modifying their rheological properties.
糙皮侧耳冷水粗提物（SCW）显示出甘露糖（24.1%）、半乳糖（44.9%）和葡萄糖（31%）。纯化步骤得到多糖部分（bG-PN），仅显示葡萄糖。bG-PN 的 NMR 和甲基化分析表明其β-d-葡聚糖-(1→3)-连接，O-6 被β-d-Glcp 取代或（1→6）连接的β-d-Glcp 侧链。在相同浓度下，粗提物和纯化部分的流变学研究表现出相似的剪切稀化行为和凝胶状结构，这表明无需分离聚合物即可获得一些理想的流变性能。SCW（在 1%和 2%）和 bG-PN（在 2%）在加热和冷却过程中表现出热稳定性，表明在所测试的温度范围内，形成的凝胶（SCW 和 bG-PN 在 2%）和黏弹性流体（SCW 在 1%）的物理结构没有改变。我们的结果表明，糙皮侧耳β-d-葡聚糖可用作增稠剂或胶凝剂应用于不同的食品制备中，以改变其流变性能。
