Β-Glucans from the giant mushroom Macrocybe titans: Chemical characterization and rheological properties. (April 2022)

• Record Type: Journal Article
• Authors: da Silva Milhorini, Shayane; Simas, Fernanda Fogagnoli; Smiderle, Fhernanda Ribeiro; Inara de Jesus, Liana; Rosado, Fábio Rogério; Longoria, Eduardo Luis; Iacomini, Marcello
• Is Part Of: Food hydrocolloids. Volume 125(2022)
• Publication Date: 2022-04
• Subjects: Macrocybe titans -- Polysaccharide -- β-Glucan -- Rheology -- Gel; Hydrocolloids -- Periodicals; Food additives -- Periodicals; Colloïdes -- Périodiques; Aliments -- Additifs -- Périodiques; Colloids; Food additives; Periodicals; Electronic journals; 664.06
• DOI: 10.1016/j.foodhyd.2021.107392
• Languages: English
• ISSNs: 0268-005X

Abstract

Abstract: Regardless of the wealth of knowledge about the medicinal properties and industrial applications of fungal compounds, polysaccharides of some species of mushrooms remain unstudied . Therefore, fruiting bodies of the giant M. titans mushroom were chosen to extract polysaccharides and evaluate their physicochemical properties. Alkaline extraction yielded GFI fraction, which was composed of β-D-glucans and α-D-glucans (glycogen). This fraction underwent amylase treatment giving rise to a fraction that left only β-D-glucans of different molar masses (β-GLC) that were composed of (1 → 3)-linked β-D-Glc p units substituted at O-6 by (1 → 6)-linked β-D-Glc p or single units of β-D-Glc p . Both GFI (at 2% w/w) and β-GLC (at 1.5% w/w), were analyzed about their rheological properties and presented a non-Newtonian shear-thinning behavior and gel-like behavior under low temperature. It was confirmed that the gel-like behavior of GFI was due to the presence of β-glucans, once the fraction with isolated β-glucans (β-GLC) produced a stronger gel than the mixture with glycogen. This is probably due to a better association and network formation among β-glucans. Furthermore, methylated analyses showed a great amount of (1 → 6)-linked Glc p units, which was observed to produce a weaker gel in comparison to other glucans. This study presented for the first time that glucans extracted from M. titans may form gel under suitable conditions, enabling their industrial application as thickening or gelling agents. Graphical abstract: Image 1 Highlights: A mixture of β-glucans and α-glucan (glycogen) was obtained from Macrocybe titans. The mixture was enzymatically treated to give a β-D-glucans fraction. Mixture and β-D-glucan fractions presented a non-Newtonian shear-thinning behavior. Both samples presented a gel-like behavior under low temperature. β-D-glucans were found to be the responsible for gel-like behavior of both samples.