Using Commercial Bio-Functional Fungal Polysaccharides to Construct Emulsion Systems by Associating with SPI
Fungi polysaccharides are nutraceutical-rich compounds with bioactive properties, offering promising applications in food formulation. This study examined the non-covalent complexation of commercial polysaccharides derived from the fruiting bodies of <i>Auricularia auricula-judae</i> (AA...
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MDPI AG
2025-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/2/215 |
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| author | Laixin Dai Qingfu Wang Lining Wang Qinghua Huang Biao Hu |
| author_facet | Laixin Dai Qingfu Wang Lining Wang Qinghua Huang Biao Hu |
| author_sort | Laixin Dai |
| collection | DOAJ |
| description | Fungi polysaccharides are nutraceutical-rich compounds with bioactive properties, offering promising applications in food formulation. This study examined the non-covalent complexation of commercial polysaccharides derived from the fruiting bodies of <i>Auricularia auricula-judae</i> (AA) and <i>Ganoderma lucidum</i> (GL) and soy protein isolate to enhance emulsifying properties. Complexes were examined across protein-to-polysaccharide ratios (0:1 to 1:0), pH levels (3 to 7), and heat treatment conditions. Results indicated a maximum insoluble association at pH 4 for both SPI-AAP and SPI-GLP complexes, with SPI-AAP complexes remaining soluble at pH 3, while SPI-GLP complexes exhibited insolubility. Heat treatment had a limited effect on electrostatically driven complexation but resulted in larger particles through a protein-denaturation-induced increase of hydrophobic interactions. In terms of emulsifying properties, individual GLPs demonstrated superior performance compared to individual AAPs. The GLPs engaged in competitive adsorption at the oil–water interface alongside SPI, resulting in larger emulsion droplet sizes compared to either component alone. The association of either AAPs or GLPs with SPI enhanced the emulsion stability against coalescence and Ostwald ripening. Commercial fungal polysaccharides demonstrate substantial potential for incorporation into manufactured food products, particularly in colloidal formulations. |
| format | Article |
| id | doaj-art-77cde5a356c34c31b979d599f4ea0a58 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-77cde5a356c34c31b979d599f4ea0a582025-01-24T13:32:54ZengMDPI AGFoods2304-81582025-01-0114221510.3390/foods14020215Using Commercial Bio-Functional Fungal Polysaccharides to Construct Emulsion Systems by Associating with SPILaixin Dai0Qingfu Wang1Lining Wang2Qinghua Huang3Biao Hu4Guangdong Engineering Laboratory of Biomass High-Value Utilization, Institute of Biological and Medical Engineering, Guangdong Academy of Sciences, Guangzhou 510316, ChinaGuangdong Engineering Laboratory of Biomass High-Value Utilization, Institute of Biological and Medical Engineering, Guangdong Academy of Sciences, Guangzhou 510316, ChinaGuangdong Engineering Laboratory of Biomass High-Value Utilization, Institute of Biological and Medical Engineering, Guangdong Academy of Sciences, Guangzhou 510316, ChinaGuangdong Engineering Laboratory of Biomass High-Value Utilization, Institute of Biological and Medical Engineering, Guangdong Academy of Sciences, Guangzhou 510316, ChinaGuangdong Engineering Laboratory of Biomass High-Value Utilization, Institute of Biological and Medical Engineering, Guangdong Academy of Sciences, Guangzhou 510316, ChinaFungi polysaccharides are nutraceutical-rich compounds with bioactive properties, offering promising applications in food formulation. This study examined the non-covalent complexation of commercial polysaccharides derived from the fruiting bodies of <i>Auricularia auricula-judae</i> (AA) and <i>Ganoderma lucidum</i> (GL) and soy protein isolate to enhance emulsifying properties. Complexes were examined across protein-to-polysaccharide ratios (0:1 to 1:0), pH levels (3 to 7), and heat treatment conditions. Results indicated a maximum insoluble association at pH 4 for both SPI-AAP and SPI-GLP complexes, with SPI-AAP complexes remaining soluble at pH 3, while SPI-GLP complexes exhibited insolubility. Heat treatment had a limited effect on electrostatically driven complexation but resulted in larger particles through a protein-denaturation-induced increase of hydrophobic interactions. In terms of emulsifying properties, individual GLPs demonstrated superior performance compared to individual AAPs. The GLPs engaged in competitive adsorption at the oil–water interface alongside SPI, resulting in larger emulsion droplet sizes compared to either component alone. The association of either AAPs or GLPs with SPI enhanced the emulsion stability against coalescence and Ostwald ripening. Commercial fungal polysaccharides demonstrate substantial potential for incorporation into manufactured food products, particularly in colloidal formulations.https://www.mdpi.com/2304-8158/14/2/215commercial fungi polysaccharidessoy protein isolatecomplex formationemulsion |
| spellingShingle | Laixin Dai Qingfu Wang Lining Wang Qinghua Huang Biao Hu Using Commercial Bio-Functional Fungal Polysaccharides to Construct Emulsion Systems by Associating with SPI Foods commercial fungi polysaccharides soy protein isolate complex formation emulsion |
| title | Using Commercial Bio-Functional Fungal Polysaccharides to Construct Emulsion Systems by Associating with SPI |
| title_full | Using Commercial Bio-Functional Fungal Polysaccharides to Construct Emulsion Systems by Associating with SPI |
| title_fullStr | Using Commercial Bio-Functional Fungal Polysaccharides to Construct Emulsion Systems by Associating with SPI |
| title_full_unstemmed | Using Commercial Bio-Functional Fungal Polysaccharides to Construct Emulsion Systems by Associating with SPI |
| title_short | Using Commercial Bio-Functional Fungal Polysaccharides to Construct Emulsion Systems by Associating with SPI |
| title_sort | using commercial bio functional fungal polysaccharides to construct emulsion systems by associating with spi |
| topic | commercial fungi polysaccharides soy protein isolate complex formation emulsion |
| url | https://www.mdpi.com/2304-8158/14/2/215 |
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