Research progress in the effect of extraction methods on the yield and structural characteristics of fungal polysaccharides

  • XU Yixian ,
  • ZHOU Yuhui ,
  • MA Xiaoqing ,
  • DONG Yu ,
  • LU Xu
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  • 1(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,China)
    2(Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch,Fuzhou 350002,China)
    3(China-Ireland International Cooperation Centre for Food Material Science and Structure Design,Fuzhou 350002,China)

Online published: 2022-04-06

Abstract

Edible fungi are widely consumed because of their unique umami taste and aroma, and they are rich in nutrients and functional ingredients. Fungal polysaccharides also have been widely used in medicine and food industries because of their excellent physiological activities such as anti-oxidation, anti-tumor, antibacterial, and hypoglycemic activities. The biological activity of polysaccharides is closely related to their chemical structures, and structures and yields are affected by the extraction method. Therefore, the yield and structural changes of several common edible fungal polysaccharides under different extraction methods, and the similarities and differences between several commonly used extraction methods, the same method for extracting different edible fungal polysaccharides are reviewed and compared. The references for directional extraction direction of the structure and activity of fungal polysaccharides are also provided. The prospects for future research are directed, hoping to lay the foundation for the further development and utilization of fungal polysaccharides.

Cite this article

XU Yixian , ZHOU Yuhui , MA Xiaoqing , DONG Yu , LU Xu . Research progress in the effect of extraction methods on the yield and structural characteristics of fungal polysaccharides[J]. Food and Fermentation Industries, 2022 , 48(5) : 289 -301 . DOI: 10.13995/j.cnki.11-1802/ts.027684

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