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     Advance Journal of Food Science and Technology


Discussion and Analysis of Flammulina velutipes Polysaccharides Compositions, Molecular Weight and Monosaccharide Composition

Xinlei Hu, Wenxiang Li, Yanan Sun and Mingcong Fan
Food Science and Engineering College, Qingdao Agricultural University, Qingdao 266109, P.R. China
Advance Journal of Food Science and Technology  2016  6:326-330
http://dx.doi.org/10.19026/ajfst.12.2968  |  © The Author(s) 2016
Received: September ‎26, ‎2015  |  Accepted: November ‎4, ‎2015  |  Published: October 25, 2016

Abstract

The aim of the present work was to explore the composition, molecular weight and monosaccharide composition of ,Flammulina velutipes polysaccharides by DEAE Cellulose-52, High Performance Gel Filtration Chromatography (HPGFC) and HPLC with PMP derivative with the FVP isolated and purified from Flammulina velutipes. The results showed that Flammulina velutipes polysaccharides were composed of three kinds of polysaccharides; the molecular weight of FVP was composed of 4191338, 372779, 19002; the molecular weight of 372779, 19002, one of the biggest average molecular weight polysaccharides is neutral polysaccharide, the rest of the two kinds of polysaccharide composition of less average molecular weight is acidic polysaccharides and the proportion of two kind of acidic polysaccharides significantly greater than neutral polysaccharide, 44.31 and 37.76% respectively, only 17.93% of neutral polysaccharide. FVP was composed of Glc, Man, Gal, Xyl, Fuc; the highest content of Glc, followed by Gal and Man, Xyl and Fuc content is relatively low. The molar ratio was relatively 13.05:2.75:3.16:1.48:1.00. In conclusion, FVP contained the more Glc, the less Fuc and a small amount of galacturonic acid and glucuronic acid, which showed FVP may contain acidic polysaccharides.

Keywords:

Flammulina velutipes polysaccharides, monosaccharide composition, molecular weigh,


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Competing interests

The authors have no competing interests.

Open Access Policy

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

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The authors have no competing interests.

ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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