Abstract Manufacturing of protein-enriched beverages is an interesting field which has attracted a lot of attention from the research community. In this study, polysaccharides extracted from a mushroom (Tremella fuciformis) were used to enhance the stability of 5% whey protein isolate (WPI) solution for enriched beverage development with excellent results. Rheological studies showed that the T. fuciformis polysaccharides (TP) enhanced WPI solution exhibited characteristics of pseudoplastic fluid. Microstructure studies showed that the WPI–TP complexes formed more orderly structures than that of the two monomers. A new limited proteolysis-coupled mass spectrometry technique was utilized to characterize the in vitro digestibility of WPI-TP complexes: the rate of digestion of WPI-TP was shown to be significantly lower than that of WPI, which would reduce gastric emptying time and increase satiety. In addition, the degree of digestibility of each protein and the potential binding regions of TP-WPI were also revealed by this new technique.

中文翻译：

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乳清分离蛋白——银耳多糖复合物的稳定性、微观结构和消化率

摘要 富含蛋白质的饮料的制造是一个有趣的领域，引起了研究界的广泛关注。在这项研究中，从蘑菇（银耳）中提取的多糖被用于提高 5% 乳清分离蛋白 (WPI) 溶液的稳定性，用于开发浓缩饮料，并取得了优异的效果。流变学研究表明，T. fuciformis 多糖 (TP) 增强的 WPI 溶液表现出假塑性流体的特性。微观结构研究表明，WPI-TP 复合物比两种单体形成了更有序的结构。一种新的有限蛋白水解偶联质谱技术被用来表征 WPI-TP 复合物的体外消化率：WPI-TP 的消化率显着低于 WPI，这将减少胃排空时间并增加饱腹感。此外，这种新技术还揭示了每种蛋白质的消化率和 TP-WPI 的潜在结合区域。