Thermoreversible gel formation of water soluble extract from Sparassis crispa

Rheological properties of the extract from Sparassis crispa (S. crispa) were investigated. The extract was prepared from water soluble fraction of the pureed S. crispa. The frequency dependence of the storage shear modulus G' and the loss shear modulus G" changed from sol to gel type behavior on cooling, indicating that gel formation occurred. The gelation temperature was around 5 oC and the gel showed thermoreversible. The main component of the extract was -glucans, over 80 % of the dry weight of the extract. From these results a novel texture modifier consisting of bioactive -glucans produced from the extract of S. crispa was proposed.