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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Speeding up the Extraction of Mushroom Polysaccharides

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Author(s):
Castro-Alves, Victor Costa ; Oliveira do Nascimento, Joao Roberto
Total Authors: 2
Document type: Journal article
Source: FOOD ANALYTICAL METHODS; v. 9, n. 9, p. 2429-2433, SEP 2016.
Web of Science Citations: 2
Abstract

Non-digestible polysaccharides from edible mushrooms may have immunomodulatory properties. Therefore, the availability of mushroom polysaccharides is relevant for research or industrial purposes, as polysaccharides may be used as functional food ingredients. Recently, a method using successive extractions to obtain mushroom polysaccharides was developed, but it is time-consuming. As a way to enable a fast and efficient extraction, a set of improvements was proposed, allowing for obtaining water-soluble polysaccharides in half the time of the original method. Similar yield, composition, molecular weight, homogeneity and conformation of polysaccharides obtained demonstrated that the optimised method could be explored as a fast and efficient way to obtain water-soluble non-digestible polysaccharides from mushrooms. (AU)

FAPESP's process: 13/07914-8 - FoRC - Food Research Center
Grantee:Bernadette Dora Gombossy de Melo Franco
Support Opportunities: Research Grants - Research, Innovation and Dissemination Centers - RIDC