Akram Kashif, Shahbaz Hafiz Muhammad, Kim Gui-Ran, Farooq Umar, Kwon Joong-Ho
School of Food Science & Biotechnology, Kyungpook Natl. Univ., Daegu, 702-701, Republic of Korea.
Inst. of Food Science & Nutrition, Bahauddin Zakariya Univ., Multan, Pakistan.
J Food Sci. 2017 Feb;82(2):296-303. doi: 10.1111/1750-3841.13590. Epub 2017 Feb 2.
Gamma irradiation was applied to the improved extraction of water-soluble polysaccharides (WSPs) from dried Lentinus edodes. Irradiation provided a dose-dependent increase in extraction yield (0 kGy, 2.01%; 7.5 kGy, 4.03%; 15 kGy, 7.17%) and purity (0 kGy, 78.8%; 7.5 kGy, 83.1%; 15 kGy, 85.6%) of the WSPs from hot-water extraction. The effect of irradiation was evident in the degraded microstructures and reduced molecular weights of the WSPs. However, nuclear magnetic resonance, Fourier-transform infrared, and X-ray diffraction spectroscopic analyses provided comparable structures of WSPs from nonirradiated and irradiated samples. UV-visible spectra showed a dose-dependent decline in intensity, but an improvement in thermal properties of the WSPs from the irradiated mushroom samples was observed.
采用伽马射线辐照以改进从干香菇中提取水溶性多糖（WSPs）的方法。辐照使热水提取的WSPs的提取率（0千戈瑞，2.01%；7.5千戈瑞，4.03%；15千戈瑞，7.17%）和纯度（0千戈瑞，78.8%；7.5千戈瑞，83.1%；15千戈瑞，85.6%）呈剂量依赖性增加。辐照的影响在WSPs的微观结构降解和分子量降低方面很明显。然而，核磁共振、傅里叶变换红外光谱和X射线衍射光谱分析表明，未辐照和辐照样品中的WSPs具有相似的结构。紫外可见光谱显示强度呈剂量依赖性下降，但观察到辐照香菇样品中的WSPs的热性能有所改善。
