Chitosan-Glucan Complexes of Highest Mushrooms: Selection, Identification and Deter-Mination of Some Properties

Abstract

The work is devoted to the study of chitosan-glucan complexes obtained from the higher fungi of the autumnal marmot (Armillaria mellea), shiitake (Lentinula edodes) and grifola frutosa (Grifola frondosa), optimization of the method of isolation and expansion of their use for various areas of the national economy. As objects of research, strains of fungi L. edodes F-1000 and G. frondosa 2639 isolated from commercial mycelium and A. mellea D-13 strain isolated from fruiting bodies harvested from Betula pendula stems in natural habitats of the Altai Territory. When analyzing the IR spectroscopy data, it was established that the samples of chitosan-glucan complexes isolated from the fruiting bodies of fungi are identical to the structure of chitosan obtained in the traditional way from the king crab (Paralithodes camtschaticus). It was found that the test chitosan-glucan complexes in terms of intrinsic viscosity (1.6–2.2 cm3/g), molecular weight (37.5–51.8 kDa) and deacetylation degree (75.6–79.5%) significantly exceed the chitosan-glucan complexes obtained from the oyster mushroom (Pleurotus osteratus) and are comparable to the chitosan-glucan complexes of mold fungi (Aspergillus niger). At the same time, the chitosan-glucan complexes from A. mellea D-13 are closest to the chitosan isolated from P. camtschaticus in the above indices. According to the physico-chemical properties, the investigated chitosan-glucan complexes correspond to the requirements of food chitosan (TU 9289-067-00472124).