Extraction of water-soluble polysaccharides (WSPS) from Chinese truffle and its application in frozen yogurt

Effects of Pleurotus eryngii polysaccharides on bacterial growth, texture properties, proteolytic capacity, and angiotensin-I-converting enzyme–inhibitory activities of fermented milk

“…Our results showed that FM prepared using EPS-producing bacteria (ST 1275) had better water-holding capacity and thereby lower SWS values, whereas additional PEPS led to significantly (P < 0.05) higher SWS values of yogurt compared with FM-ST 1303 and FM-ST 1275. Miao et al (2011) observed that yogurts made with 1.5% (wt/vol) water-soluble polysaccharides from truffles had lower syneresis compared with yogurts without water-soluble polysaccharides. Folkenberg et al (2006) reported that yogurts should have medium-size pores in the matrix to provide stable structures.…”

“…Five batches of FM samples were made using 12% (wt/vol) RSM prepared as follows: RSM fermented by Miao et al (2011). Before inoculation, ST 1275 and ST 1303 were activated by growing 3 times consecutively at 37°C for 24 h in sterile RSM followed by the fourth transfer into sterile RSM before making FM using an inoculum level of 2% (vol/vol).…”

“…Demand is growing in the food industry for new functional ingredients or bioactive components from natural sources because they are widely applied to make functional foods, which are anticipated to protect against a wide range of diseases. This has led to an increasing interest in extracting ingredients from food such as mushrooms and developing functional foods (Miao et al, 2011). Several studies have been carried out on the effects of EPS on the textural characteristics of FM products (Folkenberg et al, 2006;Shah, 2009, 2010a, b).…”

Extraction, characterization and antioxidant activity of water-soluble polysaccharides from Tuber huidongense

“…Truffles, one kind of precious food mushrooms, are medicinal ectomycorrhizal fungus belonging to Pezizales which lived in symbiosis with trees and shrubs, and widely used in Asia and Europe for many years [1]. With hundreds of truffle species, not all of them are edible but those of genus Tuber serve as a food source [2].…”

“…The objectives of the present study are fourfold: (1) to optimize the UAE conditions to obtain the maximum yield of THWP by employing BBD in which four main factors (extraction power, extraction temperature, extraction time and water to raw material ratio) were chosen as extraction parameters, (2) to purify the crude THWP by Cellulose DEAE-52 and Sephadex G-100 chromatography, (3) to characterize the purified fractions by chemical analysis, Fourier transform infrared spectroscopy (FT-IR) and high performance liquid chromatography (HPLC), and (4) to evaluate the in vitro antioxidant of the different THWP fractions.…”