Effect of hot water extraction process on schizophyllan from split gill mushroom

The split gill mushroom or Schizophyllum commune ( S. commune ) is a therapeutic mushroom. For cell wall composition, it consists of rich β-glucans (schizophyllan). This mushroom is high in nutritional content and has a wide range of biological properties. In this research, it is interesting to study hot water extraction of this functional schizophyllan. Central composite design (CCD) of response surface methodology (RSM) was applied to optimize these extraction parameters, namely, temperature (80–121 °C) and time (1–3 h) of schizophyllan extract (polysaccharide from S. commune ) with a greater degree of polymerization (DP), maximum total sugar content, minimum reducing sugar content, and appropriate extraction yield. The results revealed the highest yield obtained from polysaccharide and supernatant extract (from the separation of polysaccharide extraction) at an extraction temperature of 121 °C for 2–3 h. Moreover, the optimal extraction temperature and time of polysaccharide extracts were 106.5 °C and 126.7 min (total sugar content); 103.1 °C and 177.0 min (reducing sugar content); and 104.1 °C and 175.5 min (DP value). This research shows that the optimum condition of schizophyllan extraction was around 100–110 °C for 2–3 h with the highest DP of about 6, including potential immune-enhancing and anticancer properties. As a result, the schizophyllan from the split gill mushroom is probably utilized as a functional ingredient with nutraceutical compounds and developed as other high value-added functional food products in further study.