Carboxymethylation modification, characterization of dandelion root polysaccharide and its effects on gel properties and microstructure of whey protein isolate

In the present study, a native polysaccharide (DP) with sugar content of 87.54 +/- 2.01 % was isolated from dandelion roots. DP was chemically modified to obtain a carboxymethylated polysaccharide (CMDP) with DS of 0.42 +/- 0.07. DP and CMDP were composed of the same six monosaccharides including mannose, rhamnose, galacturonic acid, glucose, galactose, and arabinose. The molecular weights of DP and CMDP were 108,200 and 69,800 Da, respectively. CMDP exhibited more stable thermal performance and better gelling properties than DP. The effects of DP and CMDP on the strength, water holding capacity (WHC), microstructure, and rheological properties of whey protein isolate (WPI) gels were investigated. Results showed that CMDP-WPI gels had higher strength and WHC than DP-WPI gels. With the addition of 1.5 % CMDP, WPI gel had a good three-dimensional network structure. The apparent viscosities, loss modulus (G), and storage modulus (G') of WPI gels were increased with the polysaccharide addition, the influence of CMDP was remarkable compared to DP at the same concentration. These findings suggest that CMDP may be used as a functional ingredient in protein-containing food products.

Automated summary

In this study, a native polysaccharide (DP) and its carboxymethylated form (CMDP) were isolated from dandelion roots. CMDP exhibited better thermal performance and gelling properties compared to DP. The addition of CMDP significantly improved the strength, water holding capacity, and rheological properties of whey protein isolate (WPI) gels. These findings suggest that CMDP can be used as a functional ingredient in protein-containing food products.