Structural Characteristics, Rheological Properties, and Antioxidant Activity of Novel Polysaccharides from “Deer Tripe Mushroom”

Table 2

Textural characteristics of DTMP gels at different concentrations.

Concentration (%)	Gel strength (g)	Rupture strength (g)	Rupture distance (mm)
2.0	1.390 ± 0.066^a	1.320 ± 0.0026^a	0.000 ± 0.000^a
4.0	6.064 ± 0.128^b	1.484 ± 0.127^a	0.000 ± 0.000^a
6.0	10.870 ± 0.156^c	10.870 ± 0.156^b	3.956 ± 0.046^b
8.0	12.500 ± 0.233^d	12.543 ± 0.209^c	3.974 ± 0.026^b
10.0	14.570 ± 0.350^e	14.622 ± 0.367^d	3.980 ± 0.018^b

Each value represents the mean ± standard deviation (n = 3). There were significant differences in the values of different letters in the same column ().