Effects of Salting on Extraction of Agaricus bisporus Polysaccharides

Abstract

Abstract: The salted and the not-salted Agaricus bisporus were exteacted by hot water and then deposited by ethanol. Determination results displayed that the extraction rate of crude polysaccharides of the not-salted Agaricus bisporus was 2 times higher than that of the salted. The DEAE cellulose column chromatography was used on polysaccharides purification after the protein was extracted with Seveg method. Pure polysaccharides namely Ab-I, Ab-I’ and Ab-II, Ab-II’ were isolated by distilled water and 0.05 mol/L solution of NaCl eluent respectively. The Sepharose CL-4B method showed that molecular weight of Ab- I and Ab-I’ were both 7.79 ×104. Infrared ray(IR) assays showed that the process of salting didn’t change the structure of Agaricus bisporus polysaccharides obviously. The determination results of anti-oxidant capacity of polysaccharides indicated that the anti- oxidant capacity of the crude and pure polysaccharides of not-salted Agaricus bisporus were both higher than that of the salted.

Key words: Agaricus bisporus, salted mushroom, polysaccharides, isolation and identification, anti-oxidation

YANG Li-Hong, LIU Lin-De, WANG Xiao-Jie, QU Hui-Ge, MA Qiu-Hui, CAI De-Hua. Effects of Salting on Extraction of Agaricus bisporus Polysaccharides[J]. FOOD SCIENCE, 2007, 28(10): 151-154.

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Effects of Salting on Extraction of Agaricus bisporus Polysaccharides

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