Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Physicochemical Properties of Pleurotus eryngii

큰느타리버섯(Pleurotus eryngii)의 이화학적 특성

  • Kim Jae-Yong (Department of Food Science and Technology Graduated School, Kyungpook National University) ;
  • Moon Kwang-Deog (Department of Food Science and Technology Graduated School, Kyungpook National University) ;
  • Lee Sang-Dae (Gyeongnam Agricultural Research and Extension Services) ;
  • Cho Sook-Hyun (Gyeongnam Agricultural Research and Extension Services) ;
  • Kang Hye-In (Department of Food Science and Nutrition, Sunchon National University) ;
  • Yee Sung-Tae (Department of Biology, Sunchon National University) ;
  • Seo Kwon-II (Department of Food Science and Nutrition, Sunchon National University)
  • Published : 2004.09.01
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Abstract

Physicochemical properties such as proximate components, minerals, amino acids, organic acid and free sugars of Pleurotus eryngii were investigated. Among the proximate components of Pleurotus eryngii contents of crude protein and total sugar were higher than that of others. The contents of magnesium and sodium were higher than that of other minerals. Hypoproline content was the highest in free amino acid. Among the amino acid, the contents of arginine, lycine, glutamic acid and phenylalanine were 509.03, 410.53, 190.05 and 150.63 mg$\%$, respectively. Organic acids such as citric acid, oxalic acid, formic acid and malic acid were analyzed, contents of citric acid and lactic acid were higher than that of others. Among the free sugars, the content of glucose was the highest, followed by fructose, ribose, galactose, lactose, arabinose and maltose.

큰느타리 버섯의 기능성 식품으로서 활용도를 높이기 위해 큰느타리 버섯 자실체의 이화학적 성분을 분석한 결과는 다음과 같다. 큰느타리버섯 자실체의 일반성분 중 조단백질과 총당이 높게 나타났으며, 무기성분은 Mg, Na, Zn, Fe, Ca 및 Cu 순으로 높게 나타났다. 유리아미노산은 hypoproline이 주요 유리아미노산으로 나타났으며, 구성아미노산은 arginineof 509.03 mg$\%$, lycine이 410.53 mg$\%$, glutamic acid가 190.05mg$\%$, phenylalanine이 150.63 mg$\%$ 및 histidine이 139.12 mg$\%$순으로 높게 함유되어 있었다. 유기산 함량은 citric acid, oxalic acid, formic acid 및 malic acid 순이었으며, 유리당은 glucose가 가장 많았고, 다음으로 fructose, ribose, galactose, lactose, arabinose 및 maltose 순이었다.

Keywords

References

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