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

@article{Khaskheli2015CharacterizationOA,
  title={Characterization of Auricularia auricula polysaccharides and its antioxidant properties in fresh and pickled product.},
  author={Shahzor Gul Khaskheli and Wen Zheng and Saghir Ahmed Sheikh and Ashfaque Ahmed Khaskheli and Ying Liu and Aijaz Hussain Soomro and Xi Feng and Mary Ball Sauer and Yan Wang and Wen Huang},
  journal={International journal of biological macromolecules},
  year={2015},
  volume={81},
  pages={387-95}
}
The study planned to determine proximate composition, antioxidant activity and chemical characterization in the fruit bodies of Auricularia auricula and pickled product. Two polysaccharide fractions (AAPF, AAPP) were purified from the fruiting body of A. auricula by ethanol precipitation, deproteination and macroporous resins and were subsequently lyophilized. The results showed that AAPF consisted of five monosaccharides, including glucose, rhamnose, arabinose, mannose and galactose with a… CONTINUE READING
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