Characterization of Auricularia auricula polysaccharides and its antioxidant properties in fresh and pickled product

International Journal of Biological Macromolecules

Volumn 81, Issue , 2015, Pages 387-395

  Khaskheli, Shahzor Gul ^a,b   Zheng, Wen ^a   Sheikh, Saghir Ahmed ^b   Khaskheli, Ashfaque Ahmed ^a   Liu, Ying ^a   Soomro, Aijaz Hussain ^b   Feng, Xi ^c   Sauer, Mary Ball ^c   Wang, Yan Feng ^d   Huang, Wen ^a  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^b SINDH AGRICULTURE UNIVERSITY   (Pakistan)

^c IOWA STATE UNIVERSITY   (United States)

^d HEILONGJIANG ACADEMY OF AGRICULTURAL SCIENCES   (China)

Author keywords

Antioxidant activity; Auricularia auricula; Hot water extraction; Monosaccharide composition; Polysaccharide

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ALCOHOL; ARABINOSE; FRUCTOSE; FUNGAL POLYSACCHARIDE; GALACTOSE; GLUCOSE; INOSITOL; MANNOSE; RESIN; RHAMNOSE; XYLOSE; ANTIOXIDANT; HYDROXYL RADICAL; SCAVENGER;

ARTICLE; AURICULARIA AURICULA-JUDAE; CHEMICAL COMPOSITION; CONTROLLED STUDY; FREEZE DRYING; FRUITING BODY; FUNCTIONAL FOOD; IN VITRO STUDY; NONHUMAN; PRECIPITATION; PURIFICATION; ANTAGONISTS AND INHIBITORS; BASIDIOMYCETES; CHEMISTRY; DRUG EFFECTS; GAS CHROMATOGRAPHY; HYDROLYSIS; INFRARED SPECTROSCOPY; ISOLATION AND PURIFICATION; OXIDATION REDUCTION REACTION;

ANTIOXIDANTS; BASIDIOMYCOTA; CHROMATOGRAPHY, GAS; FREE RADICAL SCAVENGERS; FUNGAL POLYSACCHARIDES; HYDROLYSIS; HYDROXYL RADICAL; OXIDATION-REDUCTION; SPECTROSCOPY, FOURIER TRANSFORM INFRARED;

EID: 84949666806     PISSN: 01418130     EISSN: 18790003     Source Type: Journal    
DOI: 10.1016/j.ijbiomac.2015.08.020     Document Type: Article

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