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IJBBB 2021 Vol.11(1): 8-13 ISSN: 2010-3638
DOI: 10.17706/IJBBB.2021.11.1. 8-13

The Influences of Extraction Conditions on the Content of β-glucan Extracted from Schizophyllum Commune Processed-Product Residue

Sujitra Nonting, Chutimon Satirapipathkul, Dusadee Charnvanich
Abstract— In recent years, the interest in bio-based products, especially in the field of cosmetics, has risen extensively. Mushrooms have various derivative substances with excellent properties in terms of preventing and improving human skin structures. Especially, β-glucan which is water-soluble polysaccharides that can improve collagen generation and skin health. However, its relatively high production cost is concerned as the big problem for usage. Hence, utilizing the residue from food processing as a low-cost materials for β-glucan production would be economical. The objective of this study is to investigate the water extraction process for β-glucan from Schizophyllum Commune processed-product residue. The effects of solid-liquid ratio, extraction temperature and extraction time were evaluated. The experiments indicated that the suitable conditions for Schizophyllum Commune water extraction were the solid-liquid ratio of 1:10, the extraction time of 3 h and the extraction temperature of 70°C. The highest β-glucan content extracted from Schizophyllum Commune processed-product residue was 9.20%. Furthermore, microwave irradiation pretreatment before conventional extraction was determined to effectively increase beta glucan content to 11.77%.

Index Terms— Beta glucan, microwave-irradiation pretreatment, Schizophyllum Commune, water extraction.

Sujitra Nonting and Chutimon Satirapipathkul are with Chemical Engineering Research Unit for Value Adding of Bioresources, Department of Chemical Engineering, Faculty of Engineering, Chulalongkorn University, Bangkok, Thailand.
Dusadee Charnvanich is with Department of Pharmaceutics and Industrial Pharmacy, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok, Thailand.

Cite: Sujitra Nonting, Chutimon Satirapipathkul, Dusadee Charnvanich, " The Influences of Extraction Conditions on the Content of β-glucan Extracted from Schizophyllum Commune Processed-Product Residue," International Journal of Bioscience, Biochemistry and Bioinformatics vol. 11, no. 1, pp. 8-13, 2021.


Copyright © 2021 by the authors. This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

General Information

ISSN: 2010-3638 (Online)
Abbreviated Title: Int. J. Biosci. Biochem. Bioinform.
Frequency: Quarterly 
DOI: 10.17706/IJBBB
Editor-in-Chief: Prof. Ebtisam Heikal 
Abstracting/ Indexing:  Electronic Journals Library, Chemical Abstracts Services (CAS), Engineering & Technology Digital Library, Google Scholar, and ProQuest.
E-mail: ijbbb@iap.org
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