Mushroom and cereal ß-D-glucan solid state NMR and FTIR datasets.

In the associated published article Kremmyda et al. (2021), the C1 region of the NMR spectra were examined in detail, as the C1 carbon was common to the crucial linkages in the glucan, and the most clearly separated region in the spectra. We provide the original measurement data here in topspin format, in order that different authors can examine the regions corresponding to the other carbons and in addition repeat our processing of the FID's using different parameters. Mushroom, Cereal, Reference and other samples, such as salts and salt hydrates have been measured. A series of different experiments on individual samples is also given. All of the samples and experiments available in the database are summarised in the Table below. We also provide an FTIR database in the form of an excel workbook with spectra in frequency/absorbence pairs.

The detection, purity and structural properties of partially soluble mushroom and cereal ß-D-glucans: A solid-state NMR study.

ß-D-glucans are proposed to have many health benefits. It is therefore important to have methods which can distinguish these from other carbohydrates present in natural products, as well as giving glucan content and structural information. Correlations between features in the CP/MAS spectra of ß-D-glucans and enzyme assay determined ß-D-glucan content were generally found to be poor. The ß-D-glucan in dry and hydrated forms of the mushroom Ganoderma lucidum was investigated in detail by spectral peak fitting to the anomeric carbon C1 region in CP/MAS NMR spectra. Hydrated samples gave spectra with enhanced resolution and suggested that a clear distinction between ß-D-glucans and other carbohydrates could be possible in the anomeric carbon C1 region. Chemical shift values for a range of carbohydrate polymers, which can be found alongside ß-D-glucans, as well as the values for various linkages are given. Contamination by other carbohydrates and buffer salts is discussed.

Manufacture of Reduced Fat White-Brined Cheese with the Addition of ß-Glucans Biobased Polysaccharides as Textural Properties Improvements.

ß-Glucan, isolated from the mushroom Pleurotus ostreatus, at a concentration of 0.4%, was used in the manufacture of reduced-fat white-brined cheese from sheep milk. Control reduced-fat cheese was also produced from the same milk without the addition of ß-glucan. The resultant cheeses were examined for their physicochemical characteristics, color and textural properties, and level of proteolysis and lipolysis. Furthermore, cheeses were evaluated organoleptically. In general, there were no statistical differences in the physicochemical characteristics and proteolysis levels found between both cheeses. The addition of ß-glucan improved textural properties, and the cheeses received favorable grades for all the organoleptic characteristics. There were no flavor defects (such as a bitter taste) described by the panellists in this study. Generally, the addition of ß-glucan did not significantly affect total free fatty acid content; however, at 180 days of ripening and storage, cheeses with the addition of ß-glucan had a higher (p < 0.05) content than cheeses without ß-glucan. The major fatty acids were acetic acid and capric acid.