Comparative Evaluation of Structural Characteristics and in Vitro Biological Activities of Polysaccharides from Common Bean (Phaseolus vulgaris L.) and Those from Shiitake Mushroom (Lentinus edodes)

Comparative Evaluation of Structural Characteristics and in Vitro Biological Activities of Polysaccharides from Common Bean (Phaseolus vulgaris L.) and Those from Shiitake Mushroom (Lentinus edodes)

In order to comprehensively evaluate the nutritional value of common bean polysaccharides, shiitake mushroom polysaccharides were used as the reference standard in this study. Fourier transform infrared spectroscopy (FTIR), high performance liquid chromatography (HPLC), high performance gel permeati...

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Bibliographic Details
Main Author: XU Mengyue, TIAN Xin, WANG Junke, WU Aoxue, ZOU Zhiyi, WU Jiahui, WANG Hongbo
Format: Article
Language:English
Published: China Food Publishing Company 2024-12-01
Series:Shipin Kexue
Subjects:
common bean (phaseolus vulgaris l.) polysaccharides; shiitake mushroom polysaccharides; structural characteristics; biological activities
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-23-003.pdf
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