Home Journals Articles Updates About
CN
image
收藏切换
Factors affecting rheological behavior of Naematelia sinensis polysaccharide solution
收藏切换
PDF
Jie GENG1, Haowen SUN1, Yanfang LIU1, Liping LIU1, Jie FENG1, Linlei YANG2, Qingqing LU2, Jinsong ZHANG1, *
Mycosystema | 2026, 45(3) : 250186
Less
收藏切换
Mycosystema | 2026, 45(3): 250186
• Research paper •
Factors affecting rheological behavior of Naematelia sinensis polysaccharide solution
Full
Jie GENG1, Haowen SUN1, Yanfang LIU1, Liping LIU1, Jie FENG1, Linlei YANG2, Qingqing LU2, Jinsong ZHANG1, *
Affiliations
  • 1 Key Laboratory of Edible Fungal Resources and Utilization (South), Ministry of Agriculture and Rural Affairs, P.R. China, National Engineering Research Center of Edible Fungi, National R&D Center for Edible Fungal Processing, Key Laboratory of Agricultural Genetics and Breeding of Shanghai, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
  • 2 Yunnan Junshijie Biotechnology Co., Ltd., Kunming 651708, Yunnan, China
Published: 2026-03-22 doi: 10.13346/j.mycosystema.250186
Outline
收藏切换

The effects of temperature, pH, salt ions, and sugar solutions on the rheological properties of crude polysaccharide water extract (Naematelia sinensis polysaccharides-water extract, NAP-WE) from Naematelia sinensis were systematically investigated. Through static and dynamic rheological tests, changes in apparent viscosity, storage modulus (G′), and loss modulus (G″) of NAP-WE solutions under different conditions were analyzed. The results showed that NAP-WE exhibited shear-thinning behavior, and variations in temperature, salt ions, pH, and sugar solutions altered its apparent viscosity and gel characteristics. Within the 4-60 ℃ range, the apparent viscosity of 6.0% NAP-WE solution slightly decreased with rising temperature, and its weak-gel properties weakened in high-frequency regions, though it remained non-fluid. Acidic/alkaline environments reduced apparent viscosity and gel strength, but the consistency coefficient (k) and flow behavior index (n) showed minimal changes, confirming its stability within pH 3-9. Na+, K+, and Ca2+ all reduced viscosity and gel strength, with efficacy ranking Na+>Ca2+>K+; excessive Na+ over-shielded charges, altering polysaccharide chain aggregation and loosening the network structure. Glucose/sucrose solutions (4%-8%) decreased apparent viscosity, with sucrose exhibiting stronger effects. Low sugar concentrations (≤4%) minimally impacted gel properties, preserving weak-gel characteristics. In summary, NAP-WE’s rheological behavior is significantly regulated by environmental factors, and its weak-gel properties remain most stable under low temperature, neutral pH, low ion concentration, and low sugar content. The results provide a theoretical basis for applications of NAP-WE in food and pharmaceuticals.

Naematelia sinensis polysaccharides  /  rheological properties  /  temperature  /  pH  /  salt ions  /  sugar solutions
Jie GENG, Haowen SUN, Yanfang LIU, Liping LIU, Jie FENG, Linlei YANG, Qingqing LU, Jinsong ZHANG. Factors affecting rheological behavior of Naematelia sinensis polysaccharide solution[J]. Mycosystema, 2026 , 45 (3) : 250186 - . DOI: 10.13346/j.mycosystema.250186
Funding
Less
  • Yunnan Province ZHANG Jinsong Expert Workstation(202305AFl50084)
  • Yunnan (Kunming) ZHANG Jinsong Expert Workstation of Medicinal Fungi(YSZJGZZ-2022043)
  • Shanghai Academy of Agricultural Sciences Excellence Team Program([2022]003)
Appendix
Less
Year 2026 volume 45 Issue 3
PDF
50
21
Cite this Article
BibTeX
Article Info
doi: 10.13346/j.mycosystema.250186
  • Receive Date：2025-06-17
  • Online Date：2026-04-30
  • Published：2026-03-22
Article Data
Affiliations
History
  • Received：2025-06-17
  • Accepted：2025-07-08
Funding
Yunnan Province ZHANG Jinsong Expert Workstation(202305AFl50084)
Yunnan (Kunming) ZHANG Jinsong Expert Workstation of Medicinal Fungi(YSZJGZZ-2022043)
Shanghai Academy of Agricultural Sciences Excellence Team Program([2022]003)
Affiliations
    1 Key Laboratory of Edible Fungal Resources and Utilization (South), Ministry of Agriculture and Rural Affairs, P.R. China, National Engineering Research Center of Edible Fungi, National R&D Center for Edible Fungal Processing, Key Laboratory of Agricultural Genetics and Breeding of Shanghai, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
    2 Yunnan Junshijie Biotechnology Co., Ltd., Kunming 651708, Yunnan, China

Corresponding:

References
Share
https://castjournals.cast.org.cn/joweb/jwxb/EN/10.13346/j.mycosystema.250186
Share to
QR

Scan QR to access full text

Cite this article
BibTeX
Citations
表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
关闭全屏
  • BibTeX
  • EndNote
  • RefWorks
  • TxT
Links
Articles
Latest Articles
Most Read
Collections
Updates
Events
News
Multimedia
About
About Us
Contact
No. 86 Xueyuan South Road, Haidian District, Beijing
100081
010-62199257
qkjq@cast.org.cn

Copyright © 2025 China Association for Science and Technology. All rights reserved. For all open access content, the relevant licensing terms apply.
Sponsored by the Office of the Leading Group for Cybersecurity and Informatization of CAST, and supported by Science and Technology Review Publishing House