Effect of Dynamic High-pressure Microfluidization Pretreatment on the Yield of Lentinan

doi:10.7506/spkx1002-6630-201024012

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (24): 62-65.doi: 10.7506/spkx1002-6630-201024012

• Processing Technology • Previous Articles Next Articles

Effect of Dynamic High-pressure Microfluidization Pretreatment on the Yield of Lentinan

JIANG Ying，TU Zong-cai*，CHEN Yuan，WANG Qiang，LI Zhi，YIN Yue-bin

State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China

Received:2010-09-15 Revised:2010-11-13 Online:2010-12-25 Published:2010-12-29
Contact: TU Zong-cai E-mail:tuzc_mail@yahoo.com.cn

Abstract

Abstract:

In order to extend the application of dynamic high-pressure microfluidization technology, this technology was used to the pretreatment of mushroom fruit bodies. The optimal pretreatment conditions were explored by single-factor and orthogonal experiments through evaluating the yield of lentinan. Results indicated that the optimal pretreatment conditions were pretreatment pressure of 140 MPa and material-liquid ratio of 1/60. Under the optimal pretreatment conditions, the yield of polysaccharides was up to 6.755%. Compared with the control group, the extraction rate of polysaccharides was significantly improved.

Key words: dynamic high-pressure microfluidization, lentinan, pretreatment, extraction

CLC Number:

TS201.1

JIANG Ying，TU Zong-cai*，CHEN Yuan，WANG Qiang，LI Zhi，YIN Yue-bin. Effect of Dynamic High-pressure Microfluidization Pretreatment on the Yield of Lentinan[J]. FOOD SCIENCE, 2010, 31(24): 62-65 https://doi.org/10.7506/spkx1002-6630-201024012

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Effect of Dynamic High-pressure Microfluidization Pretreatment on the Yield of Lentinan

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