Effect of Pholiota nameko polysaccharides on lacticplantibacilli viability, physicochemical properties, sensory properties and free radicals scavenging activities of fermented soymilk

Abstract

This study assessed the influence of the addition of the polysaccharides isolated from Pholiota nameko (PNPS) on the quality parameters of fermented soymilk. Lacticplantibacilli viability, physicochemical properties, sensory properties, microstructure and free radicals scavenging activities were evaluated. PNPS could increase the lacticplantibacilli viability of the fermented soymilk, with the maximum viable counts of L. plantarum ATCC 8014 of Log 9.9, Log 10.6, Log 11.2 and Log 11.9 for the fermented soymilk with 0 g/100 ml, 2 g/100 ml, 4 g/100 ml and 6 g/100 ml PNPS, respectively. The addition of PNPS into the fermented soymilk at the four levels of 0 g/100 ml, 2 g/100 ml, 4 g/100 ml and 6 g/100 ml had an obvious impact on the physicochemical parameters, resulting in more acidity (64.3 ± 1.6, 67.1 ± 2.7, 68.8 ± 1.9, and 73.9 ± 3.1°T), more viscosity (4025 ± 201, 4486 ± 401, 4562 ± 322, and 4785 ± 421 mPa s), and less syneresis (21.2 ± 1.5, 18.9 ± 1.6, 16.4 ± 1.7, and 14.4 ± 1.3 ml/100mg). Moreover, addition of PNPS significantly improved the sensory properties of the fermented soymilk during fermentation and storage and 4 g/100 ml of PNPS was the most suitable level. Further, PNPS enhanced the free radicals scavenging activities in the fermented soymilk at all the three levels. Therefore, the use of PNPS was beneficial for the manufacture of the fermented soymilk as a multifunction additive in viability protection, stabilizer substitute, improved nutrition, shelf-life maintenance and sensory promotion.