Structural Characteristics and Multiple Bioactivities of Volvariella volvacea Polysaccharide Extracts: The Role of Extractive Solvents
Jun Wang, Changyu Zhao, Ping Li, Lei Wang, Songnan Li · 2023
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Description
Jun Wang and four co-authors show how the liquid used to extract mushroom sugars changes what those sugars can do. Their study appeared in twenty twenty-three. The mushroom is the straw mushroom, eaten widely in Asia, and its long sugar chains have many uses in food.
The team pulled the sugars out with plain water, with an alkali, or with citric acid. Water gave the heaviest chains and the thickest, stretchiest extracts. The acid extract held water best, foamed well, and mixed oil and water smoothly. It also most strongly blocked two enzymes that break down starch and sugar, a trait tied to blood sugar control. The alkali extract held oil best. Choosing the liquid, the authors say, tunes the product.
Catalog record
| CREATOR | Jun Wang, Changyu Zhao, Ping Li, Lei Wang, Songnan Li |
|---|---|
| YEAR | 2023 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 38 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |