Ultrasound-Assisted Extraction of Polysaccharides from Volvariella volvacea: Process Optimization and Structural Characterization

Molecules

Hai-Ning Zhuang¹  Di Wu¹  Yan Yang¹  Jin-Song Zhang¹  Feng-Jie Cui²  Wen-Jing Sun²  Li-Sun Qian²  Na Li² 

[1] National Engineering Research Center of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China;School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China;

关键词: Volvariella volvacea;    polysaccharide;    ultrasound-assisted extraction;    optimization;    response surface methodology;    structural characterization;   

DOI  :  10.3390/molecules23071706

来源: DOAJ

【 摘 要 】

The aims of the present study were to optimize the operational parameters to maximize the yield of ultrasound-assisted polysaccharide extraction from Volvariella volvacea (straw mushroom) fruiting bodies by using for the first time one-factor-at-a-time and three-level Box-Behnken factorial designs. A maximum polysaccharide yield of 8.28 ± 0.23% was obtained under the optimized conditions of ultrasound power of 175 W, extraction temperature of 57 °C, extraction time of 33 min, and the ratio of liquid to raw material of 25:1, respectively. Compared to the hot-water extraction, the ultrasound-assistance favored the extraction of polysaccharides from V. volvacea for its higher polysaccharide yield and efficiency. Further preliminary polysaccharide structural characterization indicated that ultrasound treatment affected the monosaccharide compositions and ratios, and molecular weight range of polysaccharides extracted from V. volvacea.

【 授权许可】

Unknown