E3S Web Conf.
Volume 78, 20192018 International Seminar on Food Safety and Environmental Engineering (FSEE 2018)
|Number of page(s)||6|
|Section||Food Safety, Extraction and Food Engineering|
|Published online||15 January 2019|
Effects of Grinding Methods on Physicochemical Properties of Crude Polysaccharides from Phellinus baumii
Shanghai University of Medicine & Health Sciences, Shanghai 2001318, China ;
2 Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
* Corresponding author: Chenlj@sumhs.edu.cn; Yangwl@sumhs.edu.cn
The physicochemical properties of Phellinus baumii polysaccharides extracted from the fruiting bodies by different grinding methods were studied in this paper. Compared with ordinary grinding methods, superfine grinding technology exerts significantly higher yields of crude polysaccharides, polysaccharide contents and β-Glucan contents of six samples. HPSEC-MALLS- RI analysis shows the molecular weight distribution of P.baummii crude polysaccharides, which indicates superfine grinding technique generates higher molecular weight fractions and larger polydispersities. The 6 kinds of crude polysaccharides have obvious effects on NO generation of RAW264.7 cells, which indicated that crude polysaccharides from P.baumii may have some immune-enhancing effects. Meanwhile, CW30 and FP30 show the best immune enhancing effects. However, CW50 and CW70 exert weaker immune-enhancing effects compared with FP50 and FP70.
© The Authors, published by EDP Sciences, 2019
This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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