Academic Journal
Amylase-assisted extraction alters nutritional and physicochemical properties of polysaccharides and saponins isolated from Ganoderma spp.
| Title: | Amylase-assisted extraction alters nutritional and physicochemical properties of polysaccharides and saponins isolated from Ganoderma spp. |
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| Authors: | Bo Jie Chen, Yang Liu, Ke Yang, Xia Li, Xinhong Dong, Yuan Guan, Amin Ismail, Hock Eng Khoo |
| Source: | Food Chemistry: X, Vol 20, Iss , Pp 100913- (2023) |
| Publisher Information: | Elsevier, 2023. |
| Publication Year: | 2023 |
| Collection: | LCC:Nutrition. Foods and food supply LCC:Food processing and manufacture |
| Subject Terms: | Functional food, Reishi mushroom, Thermal stability, Wood fungus, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456 |
| More Details: | This study aimed to evaluate the efficacy of amylase in hydrolyzing complex carbohydrates of different parts of Ganoderma spp. The aqueous extracts of the Ganoderma samples were analyzed for their selected nutritional composition and physicochemical properties. The purified extracts were also structurally characterized. The aqueous canopy extracts of red–purple Ganoderma had a notably higher total sugar and saponin content than their stalks, but not for the black-type Ganoderma. The enzymatic extraction effectively improved the extraction yields, whereas the amounts of sugars and saponins in some extracts were increased after the enzymatic treatment. The results also showed that only those enzyme-treated cultivated black Ganoderma canopy had increased total sugar and total saponin content. The antioxidant activities of all stalk extracts were higher than the canopy extracts. Their emulsifying properties were comparable with lecithin due to their high saponin content. Therefore, these extracts are new natural emulsifiers. |
| Document Type: | article |
| File Description: | electronic resource |
| Language: | English |
| ISSN: | 2590-1575 |
| Relation: | http://www.sciencedirect.com/science/article/pii/S2590157523003565; https://doaj.org/toc/2590-1575 |
| DOI: | 10.1016/j.fochx.2023.100913 |
| Access URL: | https://doaj.org/article/ee9066d262cd443a9a814d743ba8950d |
| Accession Number: | edsdoj.9066d262cd443a9a814d743ba8950d |
| Database: | Directory of Open Access Journals |
| ISSN: | 25901575 |
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| DOI: | 10.1016/j.fochx.2023.100913 |
| Published in: | Food Chemistry: X |
| Language: | English |