Abstract
Tuber aestivum is one of the important edible mycorrhizal truffle having unique flavor and texture. It is known to contain approximately 5.23% of polysaccharide. The present work was focused on extraction and characterization of the polysaccharide from fruiting body of T. aestivum. The polysaccharide was extracted using complex enzymes viz. papain, trypsin and pectinase. Taguchi orthogonal array experimental design and response surface methodology were employed to optimize the factors involved in the extraction process. The optimal factors for the extraction of polysaccharide from T. aestivum were 1.0% trypsin, 2.0% pectinase, 1.0% papain, temperature 50°C, pH 6.0 and extraction time 90min. Under these optimum conditions the polysaccharide extraction yield was found to be 46.93% of total polysaccharide. Polysaccharide so obtained was characterized for its structure, chemical composition, thermal analysis and bioactivity. The monosaccharides present in the extracted polysaccharides were glucose (>90%), rhamnose, galactose and mannose. The polysaccharide extracted from T. aestivum possessed the significant in vitro antioxidant capability.
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