以姬松茸子实体为原料，利用现代分离提取纯化技术，获得特异的未见报道的姬松茸非淀粉类α-葡聚糖缀合物组分，该组分具有粘度大、吸湿性强和良好的持水性等食品流变特性，持水保湿效果明显优于食品常用的持水保湿剂甘油和海藻酸钠。本研究拟搞清该葡聚糖缀合物的理化特性，然后结合各种现代化学和波谱学方法，尤其是质谱、原子力显微镜和二维核磁共振技术（COSY、TOCSY、NOESY、HMBC和HMQC谱等），对姬松茸α-葡聚糖缀合物的单糖组成、单糖残基的连接位点与连接方式、异头构型、重复结构单元的连接顺序和与糖链相连接的肽链的结构以及肽链对多糖性质的影响情况进行研究；在此基础上运用低场核磁共振技术进行非淀粉类α-葡聚糖缀合物持水保湿机理研究，从而确定该非淀粉类α-葡聚糖缀合物持水保湿的分子机制，为开发具有极好持水保湿功效的新型抗性淀粉或其他食品级α-葡聚糖升级产品提供重要的理论基础。

An α-glucan conjugate was obtained from the fruiting bodies of Agaricus brasiliensis by various techniques of extraction and purification. This conjugate has such rheological properties of foods as high adherence, strong water absorptivity, and much better water-holding capacity than glycerol and sodium alginate normally used in food industry. The components of monosaccharide, linkages, anomeric configuration, repeating units and the structure of peptide of the α-glucan conjugate was elucidated by various chemical and spectral methods, especially the mass spectrum, atomic force microscope and the two-dimensional nuclear magnetic resonance (NMR), including 1H-1H correlated spectroscopy (COSY), total correlation spectroscopy (TOCSY), Overhauser effect spectroscopy (NOESY), heteronuclear multiple quantum correlation spectroscopy (HMQC) and heteronuclear multiple bond correlation spectroscopy (HMBC). Furthermore, the water-holding property and its mechanism were investigated by LF-NMR, in order to demonstrate the active groups and sites in the α-glucan conjugate. The findings of this study could pave a theoretical way for further studies and utilization of the α-glucan conjugate, such as fabricating a new resistant starch and other substitute α-glucans-containing products which have improved water-holding capacity.