文摘
Polysaccharide was prepared by hot water extracted from the fruiting body of Flammulina velutipes (enoki mushroom), which was irradiated at 0, 10, 30, 50, and 80 pulses by pulsed light. Interestingly, the polysaccharide content was in the range of 72.7–77.9 mg g−1 of fruiting body with pulsed light (0–80 pulses), respectively; along with increasing pulsed light irradiated pulses, the polysaccharides’ molecular weight distributions were not increased. Differential scanning calorimetry (DSC) was used to determine the enthalpy of endothermicity and exothermicity of the polysaccharide of enoki mushroom. We developed a novel approach to thermal decomposition and moisture adsorption that includes the moisturizing characteristics, heat decomposition properties, processing, and storage conditions of the polysaccharide of enoki mushroom, such as the kinetics of endothermic and exothermic reaction, which could be applied to a design during cosmetics processing, heat treatment, and storage conditions.
