Tremella fuciformis polysaccharides as a fat substitute on the rheological, texture and sensory attributes of low-fat yogurt

Yang, Lin; Xu, Qing; Li, Xiangmin; Shao, Ping

doi:10.1016/j.crfs.2022.06.007

Cited by 30 publications

(6 citation statements)

References 49 publications

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“…Related studies have demonstrated that TFPS has anti-tumor [6], antioxidant [7], moisturizing [8][9][10], hypolipidemic [11], anti-in ammatory [12,13] and antibacterial functions [11]. TFPS can be used in a variety of applications such as pharmaceuticals [14], cosmetics [15] and food [16,17]. It exhibited inhibitory effect on cholesterol micelles in a concentration-dependent manner in vitro [18].…”

Section: Introductionmentioning

confidence: 99%

Structural analysis, in vitro antioxidant and lipid-lowering activities of purified Tremella fuciformis polysaccharide fractions

Zhang

Jiang

et al. 2023

Process Biochemistry

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Section: Introductionmentioning

confidence: 99%

Structural analysis, in vitro antioxidant and lipid-lowering activities of purified Tremella fuciformis polysaccharide fractions

Zhang

Jiang

et al. 2023

Process Biochemistry

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“…anti-in ammatory [12,13] and antibacterial functions [11]. TFPS can be used in a variety of applications such as pharmaceuticals [14], cosmetics [15] and food [16,17]. It exhibited inhibitory effect on cholesterol micelles in a concentration-dependent manner in vitro [18].…”

Section: Introductionmentioning

confidence: 99%

Structural analysis, in vitro antioxidant and lipid-lowering activities of purified Tremella fuciformis polysaccharide fractions

Zhang

Jiang

et al. 2022

Preprint

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In order to study the composition, structure and physicochemical properties of Tremella fuciformis polysaccharide (TFPS), four new polysaccharide fractions (TFPS1, TFPS2, TFPS3 and TFPS4) were successfully isolated from the hot-water extracted crude polysaccharides by DEAE-52 cellulose column. Their structures were analyzed by FT-IR, SEM, HPGPC, monosaccharide composition, Congo red and I2-KI experiments. TFPS1 was a heteropolysaccharide with a molecular weight of 742 Da for the major polysaccharide fragment. TFPS2, TFPS3 and TFPS4 were single component homogeneous polysaccharides with 350774 Da, 622675 Da and 624724 Da, respectively. Glucose was the major monosaccharide of TFPS1 and TFPS2, while Mannose was the major monosaccharide of TFPS3 and TFPS4. TFPS1 and TFPS2 displayed a stable triple helix structure at aqueous solution, while TFPS3 and TFPS4 presented longer side chains and more branched chains. TFPS1, TFPS2, TFPS3 and TFPS4 all possessed in vitro antioxidant activities. Moreover, the four polysaccharide fractions all demonstrated significant cholesterol binding ability, as well as obvious sodium taurocholate binding ability. The results of this study may provide some guidance on the medicinal value of TFPS.

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“…The basic quality of yogurt can be affected by the types of raw materials that are used to make it. The raw materials, starter, milk composition, temperature, processing, addition of prebiotics and probiotics, and packing materials all affect the quality of yogurt [17]. Yogurt tastes fresh and sour, and it has a fairly thick texture.…”

Section: Resultsmentioning

confidence: 99%

Quality of yogurt produced from various types of milk as raw materials

Setyawardani,

Sumarmono,

Rahardjo

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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Different types of milk are used to make yogurt, which gives it different qualities. Fresh milk, powdered milk, low-fat milk, non-fat milk, and Ultra High Temperature (UHT) milk all have different qualities. The goal of the study was to look at the chemical, physical, and sensory properties of yogurt made from different ingredients. The treatment’s base materials were P1: yogurt made with fresh milk, P2: yogurt made with milk powder, P3: yogurt made with ultra-high-temperature milk, P4: yogurt made with low-fat milk, and P5: yogurt made with non-fat milk. Commercial yogurt starters were used to make yogurt, and each treatment was done four times. Other tests were done with Duncan. The factors for the study are the amount of moisture, total solids, pH, total titratable acidity, and how it tastes. The results showed that the moisture content, total solids, pH, and total titratable acidity were all significantly different (P<0.05), as were the taste and preferences. The results of the study show that yogurt with different ingredients has different qualities.

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Tremella fuciformis polysaccharides as a fat substitute on the rheological, texture and sensory attributes of low-fat yogurt

Cited by 30 publications

References 49 publications

Structural analysis, in vitro antioxidant and lipid-lowering activities of purified Tremella fuciformis polysaccharide fractions

Structural analysis, in vitro antioxidant and lipid-lowering activities of purified Tremella fuciformis polysaccharide fractions

Structural analysis, in vitro antioxidant and lipid-lowering activities of purified Tremella fuciformis polysaccharide fractions

Quality of yogurt produced from various types of milk as raw materials

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