کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4564557 1330941 2009 5 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Composition and non-volatile taste components of Hypsizigus marmoreus
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Composition and non-volatile taste components of Hypsizigus marmoreus
چکیده انگلیسی

Two strains of Hypsizigus marmoreus (Peck.) Bigelow (Tricholomataceae) are successfully cultivated and commercially available in Taiwan, and their composition and non-volatile taste components of fruit bodies and mycelia were studied. Both fruit bodies were higher than mycelia in contents of carbohydrate, ash and fiber but lower in contents of fat and protein. Total sugar and polyol contents were 45.47–91.50 mg/g and total free amino acid contents were in the descending order of white strain fruit bodies (122.97) > normal strain fruit bodies (95.94) > white strain mycelia (53.20) > normal strain mycelia (46.87 mg/g). Monosodium glutamate-like components of both fruit bodies were 3–4-fold higher than those of both mycelia. Total 5′-nucleotides contents were 6.43–11.02 mg/g with white strain fruit bodies being the highest. Equivalent umami concentrations of both fruit bodies were higher than those of mycelia. Overall, H. marmoreus fruit bodies possessed highly intense umami taste.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 42, Issue 2, March 2009, Pages 594–598
نویسندگان
, , ,