Dear Sir. Concerning your issue about the physicochemical characterization of Polysaccharide from mushroom . Mushroom polysaccharides have been known to possess various pharmacological activities. However, information on their chemical and biological differences between mushrooms remains limited. In this study, we aimed to examine the differences in physicochemical characteristics of polysaccharides prepared from Antrodia cinnamomea (AC-P), Coriolus versicolor (CV-P), Grifola frondosa (GF-P), Ganoderma lucidum (GL-P), and Phellinus linteus (PL-P), followed by evaluating their inhibitory effects on nitric oxide (NO) production in lipopolysaccharide (LPS)-stimulated RAW264.7 macrophages. Results showed that under similar conditions of preparation, the monosaccharide composition of polysaccharides varied between different mushrooms, and glucose was the predominant monosaccharide, followed by galactose and mannose. AC-P and GF-P contained the highest amount of (1,3;1,6)-β-D-glucans. The degree of branching of (1,3;1,6)-β-D-glucans in all polysaccharides ranged from 0.21 to 0.26, with the exception of GF-P (0.38). The molecular weights of different polysaccharides showed diverse distributions; AC-P, CV-P, and GF-P contained two major macromolecular populations (< 30 and >200 kDa) and possessed triple-helix conformation, whereas GL-P (10.2 kDa) and PL-P (15.5 kDa) only had a low molecular weight population without triple-helix structure. These polysaccharides showed different inhibitory potency on NO production in LPS-stimulated RAW264.7 cells I think the following below links may help you in your analysis:

https://www.ncbi.nlm.nih.gov/pubmed/26743656

https://www.hindawi.com/journals/jchem/2017/3276430/

http://pubs.acs.org/doi/abs/10.1021/acs.jafc.6b01387

http://edepot.wur.nl/46373

Thanks

It depends what you are aiming to do with it. I'm assuming that you are interested in its functional properties, e.g. as a food additive.

It would be useful to know its viscosity per unit weight.

What is the effect of salt and heat on that?

More fancy would be the intrinsic viscosity or the molecular weight distribution measured with SEC/GPC.

Does it form gels under certain conditions of conc/salt/temperature?

How strong are they (viscoelastic or gel compression measurements)?

What is the effect of pH (acid degrades many polysaccharides, but some are alkali sensitive)?

Generally β-glucans (homopolysaccharides) are be the major polysaccharides of mushrooms, although there are thousands species of them with different compostions. but I think you can read and get good idea about mushroom polysaccharides by reading about physiochemical properties of β-glucans.