Volume 3, Issue 1-2, February 2015, Page: 49-53
Comparison of the Effect of Using Cellulase, Microwave and Ultra-Soniccation on Crude Polysaccharides Extraction from Vietnamese Lingzhi (Ganoderma Lucidum)
Dam Sao Mai, Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, Ho Chi Minh City, Vietnam
Truong Thi Thuy An, Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, Ho Chi Minh City, Vietnam
Tu Thai Binh, Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, Ho Chi Minh City, Vietnam
Nguyen Dac Anh, Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, Ho Chi Minh City, Vietnam
Received: Oct. 8, 2014;       Accepted: Oct. 30, 2014;       Published: Jan. 29, 2015
DOI: 10.11648/j.jfns.s.2015030102.19      View  3499      Downloads  210
Abstract
Ganoderma lucidum known as Reishi in Japanese and Lingzhi in Chinese, are commonly used in Vietnam with excellent beneficial health effects. Polysaccharides are usually considered as their main active components. To date, a careful comparison of crude polysaccharides extraction methods from the Ganoderma lucidum, which is grown in Vietnam, has not been performed. In this study, the crude polysaccharides from fruiting bodies of Vietnamese Lingzhi collected from the South of Vietnam were analyzed and compared based on monitoring the absorbance of the samples in 490 nm, as well as enzymatic, microwave and ultrasonic methods with different surveyed parameters, such as: concentration of enzyme, microwave frequencies, extraction time, extraction temperature, ratio of sample and water. The results showed that the highest crude polysaccharide was extracted when using cellulase in enzymatic method.
Keywords
Ganoderma Lucidum, Polysaccharides, Enzymatic, Microwave, Ultrasonic
To cite this article
Dam Sao Mai, Truong Thi Thuy An, Tu Thai Binh, Nguyen Dac Anh, Comparison of the Effect of Using Cellulase, Microwave and Ultra-Soniccation on Crude Polysaccharides Extraction from Vietnamese Lingzhi (Ganoderma Lucidum), Journal of Food and Nutrition Sciences. Special Issue: Food Processing and Food Quality. Vol. 3, No. 1-2, 2015, pp. 49-53. doi: 10.11648/j.jfns.s.2015030102.19
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