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Volume 15
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10.3390/foods15040699
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Article

Characterization of the Hydrogel-Binding Mechanism of Phellinus linteus Polysaccharides and Polymerized Whey Protein by SR-IR Technology and Its Application in Goat Milk Yogurt

by
Qingyun Wang
1,2,†,
Xingyu Zhang
1,†,
Yilong Li
1,†,
Huiyu Xiang
1,
Weibing Tao
1,
Jiafu Wu
1,
Jiping Fan
1,
Huangchen Xi
1,
Lin Wang
1,
Juncai Hou
1,3,* and
Xiaomeng Sun
1,4,*
1
Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin 150030, China
2
Beidahuang Wandashan Dairy Co., Ltd., Harbin 150078, China
3
College of Food Science and Engineering, Guiyang University, Guiyang 550005, China
4
Danisco (China) Co., Ltd., Kunshan 215300, China
*
Authors to whom correspondence should be addressed.
†
These authors contributed equally to this work.
Foods 2026, 15(4), 699; https://doi.org/10.3390/foods15040699
Submission received: 16 January 2026 / Revised: 2 February 2026 / Accepted: 6 February 2026 / Published: 13 February 2026
(This article belongs to the Section Dairy)
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Abstract

The development of natural biopolymers to improve the structural and textural defects of whey protein in acidic dairy products is of great interest. This study investigated the interaction between Phellinus linteus polysaccharides (PLPs) and heat-induced polymerized whey protein (PWP), and its application in goat milk yogurt. The physicochemical properties and interaction mechanisms of PWP-PLP composite hydrogels (with 1–4% PLP) were characterized using particle size, DSC, and synchronous rheology and Fourier transform infrared spectroscopy. The results show that PLP increased hydrogel particle size, absolute zeta potential (from −34.98 mV to −42.26 mV), and denaturation temperature (from 102.33 °C to 112.57 °C), indicating the enhanced stability. SR-IR analysis revealed intensified hydrogen bonding and protein secondary structure rearrangement. Incorporated into yogurt, the optimal composite (10% PWP with 3% PLP) significantly improved water-holding capacity (by 20–30%), storage modulus (G′), and produced a denser microstructure with superior texture. This work demonstrates that PLP is an effective natural modifier for constructing stable protein–polysaccharide hydrogels to enhance yogurt quality.
Keywords: Phellinus linteus polysaccharides; polymerized whey protein; goat yogurt; texture Phellinus linteus polysaccharides; polymerized whey protein; goat yogurt; texture
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MDPI and ACS Style

Wang, Q.; Zhang, X.; Li, Y.; Xiang, H.; Tao, W.; Wu, J.; Fan, J.; Xi, H.; Wang, L.; Hou, J.; et al. Characterization of the Hydrogel-Binding Mechanism of Phellinus linteus Polysaccharides and Polymerized Whey Protein by SR-IR Technology and Its Application in Goat Milk Yogurt. Foods 2026, 15, 699. https://doi.org/10.3390/foods15040699

AMA Style

Wang Q, Zhang X, Li Y, Xiang H, Tao W, Wu J, Fan J, Xi H, Wang L, Hou J, et al. Characterization of the Hydrogel-Binding Mechanism of Phellinus linteus Polysaccharides and Polymerized Whey Protein by SR-IR Technology and Its Application in Goat Milk Yogurt. Foods. 2026; 15(4):699. https://doi.org/10.3390/foods15040699

Chicago/Turabian Style

Wang, Qingyun, Xingyu Zhang, Yilong Li, Huiyu Xiang, Weibing Tao, Jiafu Wu, Jiping Fan, Huangchen Xi, Lin Wang, Juncai Hou, and et al. 2026. "Characterization of the Hydrogel-Binding Mechanism of Phellinus linteus Polysaccharides and Polymerized Whey Protein by SR-IR Technology and Its Application in Goat Milk Yogurt" Foods 15, no. 4: 699. https://doi.org/10.3390/foods15040699

APA Style

Wang, Q., Zhang, X., Li, Y., Xiang, H., Tao, W., Wu, J., Fan, J., Xi, H., Wang, L., Hou, J., & Sun, X. (2026). Characterization of the Hydrogel-Binding Mechanism of Phellinus linteus Polysaccharides and Polymerized Whey Protein by SR-IR Technology and Its Application in Goat Milk Yogurt. Foods, 15(4), 699. https://doi.org/10.3390/foods15040699

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