naa a22 4500 510725813 CHVBK 20180411082934.0 cr unu---uuuuu 180411e20131001xx s 000 0 eng 10.1007/s11947-012-0929-z doi (NATIONALLICENCE)springer-10.1007/s11947-012-0929-z Kinetic Models for Ultrasound-Assisted Extraction of Water-Soluble Components and Polysaccharides from Medicinal Fungi [Elektronische Daten] [Yi-Ching Cheung, Ka-Chai Siu, Jian-Yong Wu] The aim of this study was to evaluate the suitable kinetic models for ultrasound-assisted extraction (UAE) of water-soluble constituents and polysaccharides from medicinal fungi. The fungal materials chosen for the study included several important edible/medicinal fungi in both mushroom fruit body and mycelial form. The UAE was performed of powdered fungal material in water at a fixed power and a temperature below 50°C. The experimental data (extract yields versus time) were fitted to several kinetic models by linear regression. The total extract yields from the two mushrooms exhibited a close fit to the power law, Weibull's exponential, and Elovich's logarithmic model, and that from the fungal mycelia to the parabolic diffusion model. The polysaccharide yields isolated from the mycelial extracts also fitted closely to the parabolic model, but those from the mushroom extracts did not fit well to any of the kinetic models. The results suggested that the UAE kinetics was dependent on the biological form of fungal material and the aggregation/dispersion of solid particles in the extracting solvent. Ultrasound significantly enhanced the extraction of polysaccharides from the fungi without changing their molecular weight profiles. Springer Science+Business Media, LLC, 2012 Ultrasonic extraction nationallicence Kinetic models nationallicence Polysaccharide nationallicence Mushroom nationallicence Mycelium nationallicence Microstructure nationallicence Cheung Yi-Ching Department of Applied Biology & Chemical Technology, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong, China aut Siu Ka-Chai Department of Applied Biology & Chemical Technology, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong, China aut Wu Jian-Yong Department of Applied Biology & Chemical Technology, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong, China aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/10(2013-10-01), 2659-2665 1935-5130 6:10<2659 2013 6 11947 https://doi.org/10.1007/s11947-012-0929-z text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0929-z text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Cheung Yi-Ching Department of Applied Biology & Chemical Technology, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong, China aut NATIONALLICENCE 700 1- Siu Ka-Chai Department of Applied Biology & Chemical Technology, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong, China aut NATIONALLICENCE 700 1- Wu Jian-Yong Department of Applied Biology & Chemical Technology, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong, China aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/10(2013-10-01), 2659-2665 1935-5130 6:10<2659 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer