Rheological properties and gel characteristics of polysaccharides from fruit-bodies of Sparassis crispa

Figures & data

Table 1. Rheological parameters of the power law model for SCPs solutions with different concentrations.

Concentration (%)	K/(Pa· s^n)	n	R^2
0.5	0.02 ± 0.00	0.80 ± 0.04	0.93
1	0.33 ± 0.02	0.39 ± 0.01	0.98
2	0.34 ± 0.01	0.41 ± 0.01	0.98
3	0.77 ± 0.03	0.34 ± 0.01	0.98
5	2.16 ± 0.06	0.26 ± 0.01	0.98

Figure 1. Steady shear flow curves of SCPs solutions with different concentrations.

Figure 2. Steady shear flow curves of 1% SCPs solutions with different heating temperatures.

Table 2. Rheological parameters of the power law model for 1% SCPs solutions with different heating temperatures.

Heating temperature (℃)	K/(Pa· s^n)	n	R^2
40	0.29 ± 0.02	0.40 ± 0.01	0.98
60	0.31 ± 0.02	0.39 ± 0.01	0.98
80	0.33 ± 0.02	0.39 ± 0.01	0.98
100	0.32 ± 0.02	0.39 ± 0.01	0.97
120	0.22 ± 0.01	0.43 ± 0.01	0.98

Table 3. Rheological parameters of the power law model for 1% SCPs solutions with different pH.

pH	K/(Pa· s^n)	n	R^2
3	0.19 ± 0.01	0.44 ± 0.01	0.98
5	0.22 ± 0.01	0.44 ± 0.01	0.97
7	0.33 ± 0.02	0.39 ± 0.01	0.98
9	0.23 ± 0.01	0.42 ± 0.01	0.97
11	0.18 ± 0.01	0.45 ± 0.01	0.98

Figure 3. Steady shear flow curves of 1% SCPs solutions with different pH.

Table 4. Rheological parameters of the power law model for 1% SCPs solutions with different NaCl concentrations.

NaCl concentrations (%)	K/(Pa· s^n)	n	R^2
0	0.33 ± 0.02	0.39 ± 0.01	0.98
1	0.26 ± 0.01	0.42 ± 0.01	0.98
2	0.23 ± 0.02	0.44 ± 0.01	0.98
4	0.21 ± 0.01	0.46 ± 0.01	0.98
8	0.18 ± 0.01	0.48 ± 0.01	0.98

Figure 4. Steady shear flow curves of 1% SCPs solutions with different NaCl concentrations.

Figure 5. Thixotropic flow curves of 5% SCPs solutions.

Figure 6. Effect of frequency (0.1 ~ 50 Hz) on the storage modulus G´(○), the loss modulus G´´(□) and the phase angle tanδ (▲) at room temperature of different SCPs concentrations. (A) 0.5%; (B) 1%; (C) 3%; (D) 5%.

Table 5. The effect of different SCPs, NaCl, and sucrose concentrations or pH on texture and water holding capacity (WHC) of SCPs gels.

	Gel strength (g/cm^2)	Elasticity (mm)	Adhesiveness (mJ)	WHC (%)
Concentration (%)
2	N.A.	N.A.	N.A.	13.09 ± 0.20
5	N.A.	N.A.	N.A.	21.04 ± 0.30
10	0.62 ± 0.03	1.68 ± 0.32	0.33 ± 0.01	88.60 ± 1.17
20	0.77 ± 0.12	6.23 ± 0.27	0.36 ± 0.06	90.72 ± 1.09
Na^+ concentration (%)
0	0.62 ± 0.03	1.68 ± 0.32	0.33 ± 0.01	88.60 ± 1.17
2	0.47 ± 0.15	1.46 ± 0.15	0.31 ± 0.02	85.48 ± 0.69
4	0.36 ± 0.06	1.32 ± 0.24	0.30 ± 0.01	65.67 ± 0.63
8	0.32 ± 0.08	1.08 ± 0.03	0.27 ± 0.02	41.48 ± 1.40
pH
3	0.33 ± 0.06	0.47 ± 0.07	0.22 ± 0.06	50.26 ± 0.30
5	0.47 ± 0.12	1.06 ± 0.03	0.25 ± 0.01	65.30 ± 1.36
7	0.62 ± 0.03	1.68 ± 0.32	0.33 ± 0.0	88.60 ± 1.17
9	0.53 ± 0.06	1.34 ± 0.02	0.30 ± 0.01	55.78 ± 1.94
Sucrose concentration (%)
0	0.62 ± 0.03	1.68 ± 0.32	0.33 ± 0.01	88.60 ± 1.17
5	0.73 ± 0.06	1.86 ± 0.05	0.37 ± 0.03	90.29 ± 0.36
10	1.10 ± 0.17	1.91 ± 0.03	0.48 ± 0.08	92.90 ± 0.92
20	0.58 ± 0.13	1.14 ± 0.06	0.69 ± 0.02	71.83 ± 0.46

N.A.: Not applicable

Figure 7. Microstructure of 10% SCPs gels: Gel surface × 200 (A); Gel section× 200 (B).