Study on the Extraction Technology of Lectins from the Mycelium Produced by Submerged Fermentation of Tricholoma Mongolicum

doi:10.7668/hbnxb.2007.S3.019

Abstract

Abstract: Using the mycelium of Tricholoma mongolicuni Imai which produced by submerged fermentationas materials,the mufti-factors cross-over experiments was designed to discuss the factors (different soakingsolution,soaking time and ammonium sulphate precipitation concentration gradient)which influence the extraction of lectins.The biological activities of lectins is expressed by the hemag glutinating maximum multipleof the dilution.The results showed:in the most effective extraction teehnology,0.0lmo1/L PBS (pH7.4) wasselected assoaking solution;48 hours as soaking durations and 20%-75% as ammonium sulphate precipitationconcentration gradient.

Key words: Tricholonm mongolicum, Lectin, EIemagglutinating activity

CLC Number:

S646

YAO Qing-zhi, WANG Fei, QU Zhi-zheng, YAN Wei. Study on the Extraction Technology of Lectins from the Mycelium Produced by Submerged Fermentation of Tricholoma Mongolicum[J]. ACTA AGRICULTURAE BOREALI-SINICA, 2007, 22(S3): 79-82. doi: 10.7668/hbnxb.2007.S3.019.

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