Structural Changes in Mushroom-Derived β-Glucan During Hydrogel Formation

January 1, 2026OleoscienceOpen Access

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Key Points

This study aims to explore the structural changes of β-glucan from mushrooms during hydrogel formation using dynamic mechanical analysis and NMR.
Dynamic mechanical analysis evaluated the gel properties of β-glucan.
NMR analysis assessed structural changes associated with gelation.
NOESY measurements investigated the orientation changes of side chains.
β-glucan forms a true gel below 6°C, with structural changes occurring around this temperature.
NMR results suggest the presence of side chains with two β-(1→6)-linked glucose units per five main-chain glucose units.
NOESY findings indicate that reduced steric hindrance due to partial triple helices contributes to gel formation.

Investigates structural changes in β-glucan during hydrogel formation, suggesting implications for material science.

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Yoko Nitta (2026) studied this question.

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