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Molecules. 2018 Jul 13;23(7). pii: E1706. doi: 10.3390/molecules23071706.

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

Author information

1
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China. fengjiecui@163.com.
2
Parchn Sodium Isovitamin C Co. Ltd., Dexing 334221, China. fengjiecui@163.com.
3
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China. 18352862482@163.com.
4
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China. juswj@163.com.
5
Parchn Sodium Isovitamin C Co. Ltd., Dexing 334221, China. juswj@163.com.
6
National Engineering Research Center of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China. 18918162047@189.cn.
7
National Engineering Research Center of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China. yangyan@saas.sh.cn.
8
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China. 18852862665@163.com.
9
National Engineering Research Center of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China. zhuanghaining@saas.sh.cn.
10
National Engineering Research Center of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China. wudi@saas.sh.cn.

Abstract

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.

KEYWORDS:

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

PMID:
30011781
PMCID:
PMC6100287
DOI:
10.3390/molecules23071706
[Indexed for MEDLINE]
Free PMC Article

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