Abstract not available

Li Pik Ha Ivy. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2006. / Includes bibliographical references (leaves 83-87). / Abstracts in English and Chinese. / TABLE OF CONTENTS --- p.i / LIST OF FIGURES --- p.v / LIST OF TABLES --- p.vii / ABSTRACT --- p.viii / ACKNOWLEDGEMENT --- p.x / DECLARATION --- p.xi / ABBREVIATIONS --- p.xii / Chapter Chapter one --- Introduction / Chapter 1.1 --- Background --- p.1 / Chapter 1.2 --- Polysaccharides isolated from Ganoderma Lucidum --- p.4 / Chapter 1.3 --- Conventional methods for molecular weight (MW) determination of polysaccharides --- p.6 / Chapter 1.3.1 --- Osmometry --- p.7 / Chapter 1.3.2 --- Light Scattering --- p.8 / Chapter 1.3.3 --- Intrinsic Viscosity --- p.8 / Chapter 1.3.4 --- Size Exclusion Chromatography (SEC) --- p.9 / Chapter 1.3.5 --- Mass Spectrometry --- p.10 / Chapter 1.4 --- Matrix-assisted Laser Desorption / Ionization Mass Spectrometry --- p.12 / Chapter 1.5 --- MALDI-TOF Mass Spectrometry of polysaccharides --- p.13 / Chapter 1.6 --- Outline of project --- p.15 / Chapter Chapter two --- Instrumental and experimental / Chapter 2.1 --- Instrumentation --- p.18 / Chapter 2.1.1 --- Laser-based ion source --- p.18 / Chapter 2.1.2 --- Time-of-flight (TOF) analyzer --- p.19 / Chapter 2.1.3 --- Ion deflector --- p.23 / Chapter 2.1.4 --- Detector and data acquisition system --- p.23 / Chapter 2.2 --- Experimental --- p.26 / Chapter 2.2.1 --- Isolation of water-soluble polysaccharides from Ganoderma Lucidum by water extraction --- p.26 / Chapter 2.2.2 --- Isolation of water-soluble polysaccharides from Ganoderma Lucidum by dimethyl ssulfoxide (DMSO) extraction --- p.26 / Chapter 2.2.3 --- Fractionation of water-soluble polysaccharides by Gel Permeation Chromatography (GPC) --- p.27 / Chapter 2.2.4 --- Bradford protein assay --- p.28 / Chapter 2.2.5 --- Phenol / sulfuric acid assay --- p.28 / Chapter 2.2.6 --- Sample preparation in MS --- p.28 / Chapter 2.2.7 --- Calibration of MALDI-TOF-MS --- p.29 / Chapter 2.2.8 --- Data analysis --- p.29 / Chapter Chapter three --- Extraction and purification of water-soluble polysaccharides from Ganoderma Lucidum / Chapter 3.1 --- Introduction --- p.30 / Chapter 3.2 --- Experimental --- p.32 / Chapter 3.2.1 --- Extraction efficiency --- p.32 / Chapter 3.2.2 --- Dialysis --- p.32 / Chapter 3.2.3 --- Signal suppression effect --- p.32 / Chapter 3.2.4 --- Sevag method --- p.33 / Chapter 3.2.5 --- Trichloroacetic acid (TCA) precipitation --- p.33 / Chapter 3.2.6 --- Bradford Protein Assay --- p.34 / Chapter 3.2.7 --- Phenol sulfuric acid assay --- p.34 / Chapter 3.3 --- Results and discussion --- p.35 / Chapter 3.3.1 --- Extraction efficiency --- p.35 / Chapter 3.3.2 --- Purification of crude polysaccharides --- p.37 / Chapter 3.3.3 --- Desalting --- p.38 / Chapter 3.3.4 --- Deproteination --- p.40 / Chapter 3.3.4.1 --- Monitoring of protein contents --- p.40 / Chapter 3.3.4.2 --- Monitoring of carbohydrate contents --- p.45 / Chapter 3.3.4.3 --- Deproteination using Sevag and TCA procipitation method --- p.47 / Chapter 3.4 --- Conclusions --- p.54 / Chapter Chapter four --- Evaluation of MW and MWD of water-soluble Polysaccharides extracted from Ganoderma Lucidum / Chapter 4.1 --- Introduction --- p.55 / Chapter 4.2 --- Experimental --- p.58 / Chapter 4.2.1 --- Aqueous DHB matrix --- p.58 / Chapter 4.2.2 --- Aqueous DHB/NH4F matrix --- p.58 / Chapter 4.2.3 --- Aqueous DHB matrix in TA solution --- p.58 / Chapter 4.2.4 --- Aqueous DHB/NH4F matrix in TA solution --- p.59 / Chapter 4.2.5 --- Aqueous DHB/NH4F matrix with sodium salt in TA solution --- p.59 / Chapter 4.2.6 --- Aqueous DHB/NH4F matrix with potassium salt in TA solution --- p.59 / Chapter 4.2.7 --- Fractionation of water-soluble polysaccharide extracted by DMSO by Gel Permeation Chromatography (GPC) --- p.59 / Chapter 4.2.8 --- Ultra-violet absorption spectrometry (UV-VIS) --- p.60 / Chapter 4.3 --- Results and discussion --- p.60 / Chapter 4.3.1 --- Development of matrix and solvent system for water-soluble polysaccharides --- p.60 / Chapter 4.3.2 --- MW and MWD of water-soluble polysaccharides extracted from Ganoderma Lucidum --- p.64 / Chapter 4.3.2.1 --- Water extraction --- p.65 / Chapter 4.3.2.2 --- DMSO extraction followed by water-back extraction --- p.70 / Chapter 4.4 --- Conclusions --- p.79 / Chapter Chapter five --- Concluding remarks --- p.82 / References --- p.84

by Lee Man Yi. / Thesis (M.Phil.)--Chinese University of Hong Kong, 1998. / Includes bibliographical references (leaves 125-137). / Abstract also in Chinese. / THESIS COMMITTEE --- p.i / ACKNOWLEDGEMENTS --- p.ii / ABSTRACT --- p.iii / ABSTRACT (Chinese version) --- p.v / TABLE OF CONTENTS --- p.vi / LIST OF TABLES --- p.xi / LIST OF FIGURES --- p.xv / LIST OF ABBREVIATIONS --- p.xvii / Chapter CHAPTER ONE: --- INTRODUCTION --- p.1 / Chapter 1.1 --- Background of mushrooms --- p.1 / Chapter 1.1.1 --- Cultivated mushrooms --- p.1 / Chapter 1.1.1.1 --- Volvariella volvacea --- p.3 / Chapter 1.1.1.2 --- Pleurotus sajor-caju --- p.4 / Chapter 1.1.1.3 --- Pleurotus tuber-regium --- p.5 / Chapter 1.1.2 --- Chemical composition and nutritional value --- p.6 / Chapter 1.1.3 --- Composition and structure of fungal cell wall --- p.9 / Chapter 1.1.4 --- Medicinal attributes of β-glucan in mushrooms --- p.10 / Chapter 1.1.5 --- Structure and antitumor activity β-glucan --- p.11 / Chapter 1.2 --- Dietary fiber --- p.14 / Chapter 1.2.1 --- Composition of dietary fiber --- p.14 / Chapter 1.2.2 --- Preparation of dietary fiber --- p.18 / Chapter 1.3 --- Structural analysis of polysaccharides --- p.19 / Chapter 1.3.1 --- Isolation of polysaccharides --- p.19 / Chapter 1.3.2 --- Methylation analysis --- p.20 / Chapter CHAPTER TWO : --- MATERIALS AND METHODS --- p.22 / Chapter 2.1 --- Sources and preparation of mushroom samples --- p.22 / Chapter 2.1.1 --- V. volvacea --- p.22 / Chapter 2.1.2 --- P. sajor-caju --- p.22 / Chapter 2.1.2.1 --- Fungal strain --- p.22 / Chapter 2.1.2.2 --- Production of spawn --- p.22 / Chapter 2.1.2.3 --- Production of fruiting bodies --- p.23 / Chapter 2.1.3 --- p. tuber-regium --- p.23 / Chapter 2.2 --- Analysis of mushroom composition --- p.24 / Chapter 2.2.1 --- Moisture content --- p.24 / Chapter 2.2.2 --- Starch content --- p.24 / Chapter 2.2.2.1 --- Total glucose --- p.24 / Chapter 2.2.2.2 --- Free glucose --- p.25 / Chapter 2.2.2.3 --- Measurement of glucose content --- p.25 / Chapter 2.2.2.4 --- Total starch content --- p.25 / Chapter 2.2.3 --- Crude protein content --- p.26 / Chapter 2.2.4 --- Amino acid analysis --- p.27 / Chapter 2.3 --- Preparation of mushroom fiber material --- p.28 / Chapter 2.3.1 --- Enzymatic method --- p.28 / Chapter 2.3.1.1 --- Total dietary fiber (TDF) --- p.28 / Chapter 2.3.1.2 --- Insoluble dietary fiber (IDF) and soluble dietary fiber (SDF) --- p.29 / Chapter 2.3.2 --- Chemical method --- p.29 / Chapter 2.3.2.1 --- Cell wall material --- p.29 / Chapter 2.4 --- Chemical composition of mushroom fiber material --- p.31 / Chapter 2.4.1 --- Monosaccharide composition of non-starch polysaccharides (NSP) --- p.31 / Chapter 2.4.1.1 --- Acid depolymerisation --- p.31 / Chapter 2.4.1.2 --- Neutral sugar derivatization --- p.31 / Chapter 2.4.1.3 --- Determination of neutral sugars by gas chromatography (GC) --- p.32 / Chapter 2.4.1.4 --- Uronic acid content --- p.32 / Chapter 2.4.2 --- Resistant starch content --- p.33 / Chapter 2.4.3 --- Residual protein content --- p.34 / Chapter 2.5 --- Fractionation of mushroom fiber material --- p.34 / Chapter 2.5.1 --- Solvent extraction --- p.34 / Chapter 2.5.2 --- Anion-exchange chromatography --- p.35 / Chapter 2.5.3 --- Gel permeation chromatography --- p.36 / Chapter 2.6 --- Structural analysis of mushroom fiber material --- p.37 / Chapter 2.6.1 --- Linkage analysis by methylation --- p.37 / Chapter 2.6.1.1 --- Preparation of methylsufinyl carbanion (Dimsyl) --- p.37 / Chapter 2.6.1.2 --- Preparation and dissolution of sample --- p.37 / Chapter 2.6.1.3 --- Methylation --- p.38 / Chapter 2.6.1.4 --- Hydrolysis --- p.38 / Chapter 2.6.1.5 --- Reduction and acetylation --- p.39 / Chapter 2.6.1.6 --- Determination of partially methylated alditol acetate (PMAA) by gas chromatograph-mass spectrometry (GC-MS) --- p.39 / Chapter 2.6.2 --- Fourier-transform infrared (FTIR) spectroscopy --- p.40 / Chapter CHAPTER THREE : --- RESULTS AND DISCUSSION --- p.41 / Chapter 3.1 --- Chemical composition of mushrooms --- p.41 / Chapter 3.1.1 --- Moisture content --- p.41 / Chapter 3.1.2 --- Carbohydrate content --- p.41 / Chapter 3.1.3 --- Protein content --- p.44 / Chapter 3.1.4 --- Amino acid profile --- p.44 / Chapter 3.1.5 --- Dietary fiber content --- p.48 / Chapter 3.1.6 --- Cell wall material --- p.53 / Chapter 3.1.7 --- Comparison of the yield and composition of TDF and CWM --- p.55 / Chapter 3.1.8 --- "Monosaccharide composition of the dietary fiber (TDF, IDF and SDF) and cell wall material (CWM)" --- p.57 / Chapter 3.2 --- Fractionation of TDF and CWM --- p.69 / Chapter 3.2.1 --- Solvent extraction --- p.69 / Chapter 3.2.2 --- Monosaccharide composition of solvent fractionated TDF and CWM --- p.71 / Chapter 3.2.3 --- Anion-exchange chromatography --- p.78 / Chapter 3.2.4 --- Gel permeation chromatography --- p.82 / Chapter 3.2.5 --- Monosaccharide composition of fractionated fiber material by anion-exchange chromatography --- p.84 / Chapter 3.3 --- Structural analysis --- p.86 / Chapter 3.3.1 --- Partially methylated alditol acetate (PMAA) --- p.86 / Chapter 3.3.1.1 --- Alkali-extracted water-soluble fractions of V. volvacea fiber material --- p.95 / Chapter 3.3.1.2 --- Alkali-extracted water-soluble fractions of P. sajor-caju fiber material --- p.99 / Chapter 3.3.1.3 --- Alkali-extracted water-soluble fractions of P. tuber-regium fiber material --- p.102 / Chapter 3.3.1.4 --- Alkali-extracted water-insoluble fractions of the mushroom fiber material --- p.106 / Chapter 3.3.1.5 --- Alkali- and acid- resistant fractions of the mushroom fiber material --- p.109 / Chapter 3.3.2 --- Infrared spectroscopy --- p.112 / Chapter 3.4 --- "β (l→3), (→4) glucan" --- p.119 / Chapter CHAPTER FOUR : --- CONCLUSION --- p.121 / REFERENCES --- p.125 / RELATED PUBLICATIONS --- p.137

Thesis (Ph. D.)--Institute of Paper Chemistry, 1965. / Includes bibliographical references (p. 74-77).

Thèse (Ph. D.)--Université Laval, 2008. / Titre de l'écran-titre (visionné le 9 mai 2008). Bibliogr.

No description available.

No description available.

An investigation was made of physicochemical and functional properties of a polysaccharide, arabinogalactan (TAG), found in the tepary bean, Phaseolus acutifolius var. latifolius, an arid adapted legume with substantial protein and starch content. TAG has specific functional and sensory properties which could be of value in foods and industrial products. The polysaccharide was isolated by a sequence of steps depending on initial extraction by trichloroacetic acid. Isolated TAG was obtained from bean flour in 3.7% yield and contained 3.6% protein; fractional precipitation provided further purification and gave fractionated TAG in 1.8% yield with a protein content of 0.9%. The purified product was composed primarily of two monosaccharide monomers, arabinose and galactose, in the ratio 2.07:1.00. Fractionated TAG was separated further by gel filtration and showed the presence of two arabinogalactans in the ratio of 9:4 with similar properties and approximate molecular weights of 500,000 and 30,000. The influence of concentration, temperature, pH and presence of sugars and electrolytes on the viscosity of fractionated TAG was studied. The specific viscosity at 1% w/v (17.84), was much greater than that of larch arabinogalactan (0.08) or soluble starch (0.39). Optical rotation measurements of temperature dependent conformational changes gave evidence for the maintenance and stabilization of the native conformation of TAG by guar gum in a mixed gel. No synergism was observed. TAG in 4% concentration produced oil in water emulsions with excellent stability over at least five months. Loaf and crumb characteristics of wheat bread were influenced by TAG at a supplementation level of 0.2%. Sensory evaluation indicated excellent color, flavor, aroma, mouthfeel, texture and overall acceptability. Substantial advantages were also afforded by TAG supplementation of rice flour bread which is formulated specifically for gluten-allergic people. Significant improvements were found in loaf and crumb quality and in sensory properties. The inclusion of TAG in a variety of other foods could be expected to enhance rheological properties as well as improve thickening, emulsification, emulsion stabilization, gas-holding and dough-raising.

No description available.

No description available.