Structural, rheological,  antioxidant, and functional properties of β–glucan extracted from edible mushrooms Agaricus bisporus, Pleurotus ostreatus and Coprinus attrimentarius. (July 2017)

• Record Type: Journal Article
• Authors: Ashraf Khan, Asma; Gani, Adil; Masoodi, F.A.; Mushtaq, Umar; Silotry Naik, Azza
• Is Part Of: Bioactive carbohydrates and dietary fibre. Volume 11(2017)
• Page Start: 67
• Page End: 74
• Publication Date: 2017-07
• Subjects: Mushrooms -- β-glucan -- Antioxidant -- Structure -- Functional properties; Functional foods -- Periodicals; Fiber in human nutrition -- Periodicals; Carbohydrates -- Periodicals; Glycoproteins -- Periodicals; Functional Food -- Periodicals; Dietary Fiber -- Periodicals; Carbohydrates -- Periodicals; Carbohydrates; Fiber in human nutrition; Functional foods; Glycoproteins; Periodicals; 613.28
• DOI: 10.1016/j.bcdf.2017.07.006
• Languages: English
• ISSNs: 2212-6198

Abstract

Abstract: β-glucan was extracted from three edible mushroom varieties namely Agaricus bisporus, Pleurotus ostreatus and Coprinus attrimentarius using hot water extraction method. The extracted β-glucan was studied to investigate its structural, rheological, antioxidant and functional properties. The ATR-FTIR was used to elicit the structural conformations of the three β-glucan and SEM was used to study the surface topography. The rheological properties showed that with the increase in the concentration of β-glucan, the elastic behavior increased. The antioxidant activities were determined using different assays like DPPH (2, 2-diphenyl-1-picryl-hydrazyl), reducing power, metal chelating ability and ABTS (2, 2-Azino-bis, 3-ethylbenzothiazoline-6- sulfonic acid) and all these activities varied significantly (p≤0.05) among all the β-glucan, however the β-glucan from Coprinus attrimentarius showed the highest values for all antioxidant activities. As far as the functional properties were concerned, Coprinus β-glucan also showed the highest swelling power, fat binding, emulsifying properties, bile acid binding capacity and viscosity, however foaming properties were the highest in Pleurotus β-glucan. Graphical abstract: Highlights: Extraction of mushroom β-glucan. Surface topography of mushroom β-glucan by SEM. Structural characterization using ATR-FTIR. Rheological properties of mushroom β-glucan. Antioxidant and functional properties of mushroom β-glucan.