Surface properties of chitin-glucan nanopapers from Agaricus bisporus

Influence of Dissolved Oxygen Level on Chitin–Glucan Complex and Mannans Production by the Yeast Pichia pastoris

“…Despite the differences observed in CGC production for different DO levels, the CGC content in the biomass achieved in all experiments (15-18 wt%) is within the range of values reported for the cell-wall polysaccharide content of several yeast and fungi strains (5-30 wt%) [22][23][24]. For example, Nawawi et al [22] reported a CGC content between 15 and 25 wt% for Agaricus bisporus and similar values (21-22 wt%) were also obtained for Schizophyllum commune biomass [24].…”

Nanochitin: Chemistry, Structure, Assembly, and Applications

“…The surface chemistry of chitin extracted from glucan, in contrast to that extracted from arthropods, is highly contaminated with other glucans. , The range of accessibility of glucan structures is rather wide . For instance, the water contact angle of films made from fungi chitin ranged from 24° to 66°, regardless of whether the fibrils were isolated from a mushroom stalk, cap, or paragus or from a mixture . The fungal source also significantly affects the surface charge; for instance, the zeta potential of nanofibrils ranges from −10 to −25 mV when extracted from Agaricus bisporus or Daedaleopsis confragosa …”

“…Nanochitin can be directly applied as a versatile building block to produce films. The latter can be optically transparent following dense packing and reduced light scattering/adsorption (Figure a). , Films produced from mushroom-derived ChNF (containing glucans) were translucent and exhibited a strong brown color originated from melanin contained in the spores and gills of the mushrooms (Figure b). , Moreover, porous and aggregated structures produced a mismatch in the RI between air and nanochitin, producing strong light scattering and leading to opaque films . To obtain highly transparent films, nanochitin of suitable structural dimensions and with proper annealing processes should be considered.…”

Mushrooms as Functional and Nutritious Food Ingredients for Multiple Applications

“…One major difference between mushroom chitin and crustacean chitin (aside from the allotrope difference) is that a significant part of fungal chitin exists as a copolymer of β-glucan in 1,3- and 1,6-β-glycosidic bonds referred to as the chitin–glucan complex (ChGlu) . ChGlu exclusively exists in fungal cell walls with unique structures for different species .…”