Accessible Unlicensed Requires Authentication Published by De Gruyter January 11, 2018

Studies on the Physicochemical and Processing Properties of Tremella fuciformis Powder

Shurong Zuo, Ran Zhang, Yakun Zhang, Yong Liu and Junhui Wang

Abstract

Tremella fuciformis is edible and medicinal food since ancient times in China. In this article, the physicochemical and processing properties of Tremella fuciformis powder (TFS) and synergistic interaction with Lotus seed powder (LTS) in aqueous solution were investigated. The elemental compositions of TFS were 1.71 % N, 47.21 % O, 40.35 % C, 6.25 % H and 0.20 % S. Aspartic and Glutamic acids were the major amino acids in TFS for taken about 0.91 % and 1.12 %. TFS dispersion couldn’t form a gel structure at all selected concentrations until the ratio of TFS: LTS was 1:1 at a total concentration of 36 mg/mL. The network strength of TFS/LTS dispersions increased with the total powder concentrations increased during continuous heating from 25°C to 70°C. Gluten, amorphous and crystalline regions, and amorphous starch were observed in mixtures TFS/LTS compared with TFS. TFS/LTS had a more concavo-convex microstructure than TFS due to starch gelatinization in LTS.

Funding statement: This research was financially supported by the National Natural Science Foundation of China (No. 31370371) and Anhui Province Science & Technology Specific Projects (No. 16030701081).

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Received: 2017-8-25
Revised: 2017-11-13
Accepted: 2017-12-19
Published Online: 2018-1-11

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