Method for preparing high productivity mushroom beta-glucan and products thereof
A method of preparing a high yield of mushroom β-glucan is provided. The method includes: providing a liquid culture to culture the mushroom mycelium by fermentation, to increase the yields of the mushroom mycelium and polysaccharide, wherein the liquid culture comprises at least two ingredients selected from the groups consisting of glucose, trehalose, a dietary fiber and mannose or derivatives thereof; and rupturing the mushroom mycelium with a continuous multiple-ultrasonic equipment; and removing insoluble matters from the liquid culture. A method of preparing highly pure mushroom β-glucan powder and solution and the products thereof are also provided. By the method of the present disclosure, the yield of mushroom β-glucan is effectively increased, its activity loss is reduced, and the stability of product thereof is improved.
1. A method for preparing mushroom β-glucan, comprising:
incubating mushroom mycelium in a liquid culture to increase yields of the mushroom mycelium and the mushroom β-glucan, wherein the liquid culture comprises at least two ingredients selected from the group consisting of glucose, trehalose, dietary fiber, mannose and a derivative thereof;
rupturing the mushroom mycelium in the liquid culture with a continuous multiple-ultrasonic equipment in a plurality of rupturing tanks arranged in a sequence; and
removing insoluble matters from the liquid culture,
wherein ultrasonic frequencies employed in each of the rupturing tanks are in a range from 20 kHz to 70 kHz and the ultrasonic frequencies employed in the rupturing tanks are different from one another.
2. The method of claim 1 , wherein the mushroom mycelium is of a mushroom selected from the group consisting of Schizophyllum commune, Agaricus blazei, Cordyceps sinensis, Ganoderma lucidum, Coriolus versicolor, Antrodia camphorata, Phellinus linteus, Pleurotus citrinopileatus, Lentinula edodes, Hericium erinaceus, Auricularia auricula and Flammulina velutipes.
3. The method of claim 1 , wherein the liquid culture comprises glucose, trehalose and mannose at a weight ratio of 5:1:1 to 1:1:1, or the liquid culture comprises glucose, trehalose and mannitol at a weight ratio of 5:1:1 to 1:1:1.
4. The method of claim 1 , wherein the dietary fiber is dextrin.
5. The method of claim 4 , wherein the dextrin is indigestible dextrin, and the liquid culture comprises indigestible dextrin, glucose, trehalose and mannose at a weight ratio of 1:1:1:1 to 1:10:10:10.
6. The method of claim 1 , wherein the liquid culture further comprises at least one microelement selected from the group consisting of vitamin A, vitamin B1, vitamin B2, vitamin B12, vitamin C, vitamin D, folic acid, calcium, magnesium, phosphorus and iron.
7. The method of claim 1 , wherein the mushroom mycelium in the liquid culture is ruptured with the continuous multiple-ultrasonic equipment at a temperature of 2° C. to 18° C.
8. The method of claim 1 , wherein the mushroom mycelium in the liquid culture is ruptured with the continuous multiple-ultrasonic equipment in at least three rupturing tanks arranged in a sequence, and the ultrasonic frequencies employed in the at least three rupturing tanks are 20 kHz to 30 kHz, 35 kHz to 45 kHz and 55 kHz to 65 kHz, respectively.