Ultrasound combined mechanical wall-breaking extraction of new Ganoderma leucocontextum polysaccharides and their application as a structural and functional improver in set fat-free goat yogurt production

• Published in: Food chemistry Vol. 468; p. 142374
• Main Authors: Li, Jiaxin, Miao, Yuzhi, Guo, Caifu, Tang, Ying, Xin, Songling, Fan, Zixi, Su, Yanqiu, Li, Qi
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 15.03.2025
• Subjects: acidity; amino acid sequences; Animals; antioxidants; aqueous solutions; Biological activity; Food Additives - chemistry; Food Additives - isolation & purification; food chemistry; Food Handling - methods; free amino acids; G. Leucocontextum Kangding, polysaccharides; Ganoderma; Ganoderma - chemistry; Goats; industry; Micro-structure; microstructure; odors; Optimisation, fat-free yogurt; polyphenols; polysaccharides; Polysaccharides - chemistry; Polysaccharides - isolation & purification; protein degradation; Protein structure; Rheology; texture; Ultrasonic Waves; ultrasonics; Viscosity; water holding capacity; yogurt; Yogurt - analysis; Optimisation, fat-free yogurt; G. Leucocontextum Kangding, polysaccharides; Protein structure; Biological activity; Micro-structure
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2024.142374

Herein, we investigate the yield, micro-structures, rheological properties and bioactivities of new Ganoderma leucocontextum polysaccharide (GLPUBE) obtained from Kangding via ultrasound combined mechanical wall-breaking extraction (UBE), and examine the effect of GLPUBE as a structural and functional improver on the physicochemical, sensory, aromatic, water-holding capacity (WHC), textural, rheological, micro-structural and protein structural properties, and bioactivities of set fat-free goat yogurt (set-FGY). Through response surface optimisation, the extracted GLPUBE achieved a maximum yield of 2.18 %, showing good apparent viscosity and elastic behaviour in 3 % aqueous solution as well as good micro-structure and significant anti-oxidant and anti-diabetic activities. The presence of 0.12 % GLPUBE significantly improved the WHC, pH, acidity, textural and rheological properties, protein concentration and secondary structure, but had no effect on the protein primary structure in set-FGY production. The addition of 0.12 % GLPUBE had an excellent ability in promoting sensory acceptance; total solid, and total polyphenol contents, WHC, pH, acidity, texture, free amino acid contents, viscosity, rheology and aroma properties; enhancing anti-oxidant and anti-diabetic abilities; inhibiting protein degradation; and maintaining the micro-structure and stability of the primary and secondary structures of protein complex of set-FGY during 21 days of storage. Therefore, GLPUBE can be used as an innovative structural and functional improver in set fat-free yogurt industry. •Extracted GLPUBE showed good apparent viscosity, micro-structure and bioactivities.•0.12 % GLPUBE modified protein structure towards stability in set-FGY production.•GLPUBE can increase the aromatic, textural and rheological properties of set-FGY.•GLPUBE improved the storage stability of secondary structure of protein in set-FGY.•GLPUBE can greatly promoted anti-oxidant and anti-diabetic abilities of set-FGY.