Speeding up the Extraction of Mushroom Polysaccharides

Autor(es)

Castro-Alves, Victor Costa ; Oliveira do Nascimento, Joao Roberto

• Tipo de documento: Artigo Científico
• Fonte: FOOD ANALYTICAL METHODS; v. 9, n. 9, p. 2429-2433, SEP 2016.
• Citações Web of Science: 2

Resumo

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)

• Processo FAPESP: 13/07914-8 - FoRC - Centro de Pesquisa em Alimentos
• Beneficiário: Bernadette Dora Gombossy de Melo Franco
• Modalidade de apoio: Auxílio à Pesquisa - Centros de Pesquisa, Inovação e Difusão - CEPIDs