Optimization of coordination between polysaccharides extracted from mushroom wastewater and zinc ion
QI Zheng
YANG Wei
LI Jin-long
ZHANG Rui
GAO Xi
Abstract：Objective To improve the additional economic value of mushroom polysaccharides, the polysaccharide extracted from mushroom wastewater was firstly cooperated with zinc ion. Methods The mushroom polysaccharides in mushroom wastewater were extracted, purified, decolorized and deproteinized. The crude polysaccharides were complexed with zinc to form complex polysaccharide-zinc ( II). And the optimization conditions were studied. Results The optimum extraction conditions were as followed the ration of material: liquid was 1: 40, the extraction temperature was 90 ℃, the microwave power was 60 W, the microwave time was 6 min and the pre-soaking time was 6 h. The best decolorizing effect was p H = 3, reaction time of 60 min, reaction temperature of 60℃, de-colorant dosage of 0. 25 g. The optimal conditions for protein removal were as followed shaking time was 4 min, resting time was 30 min, crude polysaccharides: sevag was 2: 1, chloroform: n-butanol was4: 1. The best synthesis process was as followed: the p H of the reaction was 3. 0, the reaction time was 60 min and the reaction temperature was 50℃. Conclusion The optimum conditions for the extraction of mushroom polysaccharide are 1: 40, 90℃, 60 W microwave power, 6 min microwave time and 6 h pre-soaking time. The maximum extraction rate of mushroom polysaccharide is 0. 35％. The complexing effect of polysaccharide-zinc ( II) was the best at p H value 3. 0, reaction time60 min and reaction temperature 50 ℃.
Keywords：food processingtrace elementszincnutritional strengtheningwaste watermushroom polysaccharidecompound polysaccharide zinc
Publication Date：2018-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：4( 486-489 )