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ISSN: 1521-9437 Print
ISSN: 1940-4344 Online
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Pages: 112
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Fractionation and Characterization of Water-Soluble Polysaccharides from Culinary-Medicinal Mushroom, Agaricus blаzеi Murrill (Agaricomycetideae) Fruit Body
Lin Yuexin
Bioengineering College, Fujian Teachers University, Fuzhou 350007, People's Republic of China
Ye Zhuqiu
Bioengineering College, Fujian Teachers University, Fuzhou 350007, People's Republic of China
Huang Yanyan
Bioengineering College, Fujian Teachers University, Fuzhou 350007, People's Republic of China
Xie Hualing
Bioengineering College, Fujian Teachers University, Fuzhou 350007, People's Republic of China
ABSTRACT
Three groups of water-soluble polysaccharides, AB-I, AB-II-b, and AB-III-b, were obtained from Agaricus blazei fruit body by hot-water extraction, ethanol precipitation, DEAE-cellulose chroniatography, and Sephadex G-100 gel filtration. HPLC examination showed that they were purified into pure preparations. The molecular weight, monosaccharide constituent, and glucosidic bond of the polysaccharides were tested by employing Sepharose CL-4B, GC, and IR. The results were as follows: molecular weight: AB-I, 21 ґ 104, AB-II-b, 34 ґ 106, AB-III-b, 6 ґ 104; monosaccharide composition: AB-I, Gal:Man:Glc (1.43:2.02:5.57), AB-II-b, Rha:Gal:Man:Glc (1.00:1.26:2.75:4.26), AB-III-b, Rha:Xyl:Gal:Man:Glc (1.49:0.37:0.84:1.86:4.05). IR examination showed that the glucosidic bond of the three polysaccharides were b-pyran type. The polysaccharides contained a protein constituent.
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