The structure-activity mechanism of the changes in the physicochemical properties of Flammulina velutipes polysaccharides during ultrasonic extraction.

Ultrasound reduced the viscosity and gel strength of FVPs by breaking the polysaccharide chain and improving the galactose and fucose contents, which improved the thermal stability of FVPs. This work provides a theoretical basis for the development of FVP foods with a clear structure-function relationship, which makes it possible to directionally produce FVPs by adjusting ultrasonic parameters during extraction. © 2021 Society of Chemical Industry.