Journal
FOOD CHEMISTRY
Volume 122, Issue 4, Pages 965-971Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2009.11.087
Keywords
Hydroxypropyl; Modification; Ganoderma lucidum; Polysaccharide; Radical scavenging
Funding
- National Natural Science Foundation of China [30672479, 30873201]
- specialised Research Fund for the Doctoral Program of Higher Education [20060316001]
- US National Science Foundation [CBET-0650650]
- Maryland Grain Producers Utilization Board (MGPUB) [208198]
- Maryland Soybean Board
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A hydroxypropyl Ganoderma lucidum polysaccharide (H-GLP) was prepared from a low-value water-insoluble polysaccharide from G. lucidum (GLP) using propylene oxide under an alkaline condition. The H-GLP was characterised for its chemical structure with IR and C-13 NMR spectra and analysed for its mono-sugar composition, molecular weight, and hydroxypropyl content. H-GLP contained mannose, glucose, and galactose in a mole ratio of 1.0:36.5:3.59, respectively, with an average molecular weight of 788 kDa and a hydroxypropyl content of 12.05%. H-GLP also had an excellent water solubility of more than 50 mg/mL, suggesting that hydroxypropylation might serve as an effective approach to enhance water solubility of GLP. H-GLP was also compared to the original GLP and ascorbic acid for antioxidant properties. H-GLP showed much stronger free radical scavenging capacity against hydroxyl and superoxide anion radicals and hydrogen peroxide than GLP. These results suggested the potential of hydroxypropylation in developing water-soluble antioxidative polysaccharides from GLP to enhance the profitability of G. lucidium production and processing industries. (C) 2010 Elsevier Ltd. All rights reserved.
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