• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.859-863
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• 2003

The effects of shiitake mushroom (Lentinus edodes) on texture properties of surimi gel were investigated. Surimi gels containing 0, 5, 10, 15, and 20% (w/w) of shiitake mushroom were prepared, and then color, rheological properties, and sensory evaluation were analyzed. Increasing the amount of mushroom in the fish paste tended to decrease the lightness in Hunter color value, but to increase the redness and yellowness. All test samples with 3 mm thickness had good flexibility and did not break even after 4 times folds. The sample containing 20% mushroom showed the highest values in strength, hardness, gumminess and brittleness. In sensory evaluation, the higher amounts of mushroom obtained favorite score in color and flavor, and 10% mushroom sample had the best score in overall acceptance. These results suggest that shiitake mushroom can be applied to fish paste for the purpose of high quality.

• The Korean Journal of Mycology
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• v.20 no.4
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• pp.347-353
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• 1992

Hepatoprotective effects of polysaccharides extracted from liquid cultured mycelia were screened by measuring the glutamic pyruvate transaminase activity of the primary cultured rat hepatocytes intoxicated with carbon tetrachloride. Sixty among 75 isolates of higher fungi showed to be hepatoprotective effect, and these were 13 of Ganoderma lucidum, 5 of Lentinus edodes, 1 of Pleurotus ostereatus, 4 of Coriolus versicolor, 2 of Lyophyllum spp., 7 of Grifora frondosa, 3 of Agaricus spp., 14 of Schizophyllum commune and 11 of Cordyceps spp.. Especially, 10 isolates, Ganoderma lucidum IY003 and IY009, Lentinus edodes IY103, Lyophyllum sp. IY402, Agaricus sp. IY701 and IY703, Schizophyllum commune IY804, IY810 and IY818, Cordyceps sp. IY902, were indicated below 80% of glutamic pyruvate transaminase activity.

• Korean Journal of Food Science and Technology
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• v.21 no.4
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• pp.461-467
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• 1989

The effect of $CO_2$ concentration on the post-harvest physiology and quality of Shiitake mushroom (Lentinus edodes) were investigated during CA storage. The respiratory rates of the mushroom stored in CA conditions were abruptly increased in proportion to $CO_2$ concentration after 40 days, and then declined, while that of the mushroom in air was continuously decreased throughout storage period. Large amounts of ethanol and acetaldehyde were produced from the 20 days CA stored mushrooms. The least changes in 5'-GMP content and electrophoresis pattern of protein in the mushroom were observed at $CO_2$ concentration of 2% during storage. Based on the changes in quality factors of the mushroom during storage, it could be concluded that $CO_2$ concentration of 2% with fixed $O_2$ concentration of 2% was more effective in extension of the freshness than any other $CO_2$ level in this experiment.

• The Korean Journal of Mycology
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• v.24 no.2 s.77
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• pp.135-141
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• 1996

Auxotrophs and drug resistant mutants from the mycelia of Lentinus edodes were obtained by UV irradiation at survival rates of $0.024{\sim}2.45%$ and ethidium bromide (EtBr) enrichment after UV irradiation. The mutation rate was 0.40%, and back mutation rate was $4.81{\times}10^{-4}{\sim}8.46{\times}10^{-4}$. Various amino acid-, nucleic acid-, and vitamin-requiring auxotrophs were isolated. The concentrations of several fungicides, antibiotics and amino acid analogues inhibiting the growth of L. edodes were determined. The MIC values for cycloheximide, benomyl, and p-fluorophenylalanine were 2, 2000, and 1000 ug/ml respectively. Five p-fluorophenylalanine-resistant mutants and eight benomyl-resistant mutants were selected by UV irradiation.

• Korean Journal of Food Science and Technology
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• v.29 no.3
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• pp.432-436
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• 1997

This study was conducted to investigate the functional characteristics of diethylether and butanol extracts from Ganoderma lucidum, Agaricus bisporus and Lentinus edodes. Electron donating abilities of diethylether and butanol extracts from Ganoderma luculum were 95.07% and 97.75%, respectively. Electron donating abilities of butanol extracts from Agaricus bisporus was 94.33%, and that of Lentinus edodes was 96.09%. Antioxidative activities of diethylether and butanol extracts from Canoderma lucidum were higher than those of BHA. All extracts of Agaricus bisporus and Lentinus edodes showed lower antioxidative activity than that of BHA. Nitrite-scavenging abilities of diethylether and butanol extracts from Ganoderma lucidum were 68.34% and 44.44%, respectively. Nitrite-scavenging abilities of butanol extracts from Agaricus bisporus were 43.39%, and those of Lentinus edodes were 68.23%.

• Culinary science and hospitality research
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• v.21 no.1
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• pp.235-249
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• 2015

This study was carried out to investigate the flavor changes of Lentinus edodes at different storage temperatures, time and natural additives using an electronic nose with six metal oxide sensors. To preserve good quality of modified atmosphere packaged Lentinus edodes, Four natural additives(Artemisia princeps, Artemisia capillaries, green tea, and activated charcoal) were used. The mushrooms were packaged in polyethylene films with each treatment and were stored at 5, 10 and $20^{\circ}C$. Increase in storage temperature and storage time decreased the ratio of resistance in the electronic nose as well as first principal component scores. In addition, indicating quality of mushroom reduced at high temperature and long storage time. The results of the electronic nose and the principal component analysis(PCA) in the mushrooms with Artemisia princeps and Artemisia capillaries that were stored at $5^{\circ}C$, and green tea and activated charcoal which were stored at $10^{\circ}C$ showed the good effects to maintain the freshness along with reducing off-flavor. However, there were no differences between control and treatment groups at $20^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.72-76
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• 1996

Hot air drying of Lentinus edodes was studied using the microcomputer drying system that can control the drying parameters such as air temperature, relative humidity and a weight-loss of water. The physico-chemical properties of dried products were measured in order to investigate the drying characteristics. The mechanism of water movement during air drying of Lentinus edodes closely followed the Page model. That was $M-M_c/M_0-M_c\;=\;\exp\;(-0.275t^{1.154})$ at $50^{\circ}C$ and 20% RH. The free amino acids increased with increased relative humidity. The color and browning degree increased with increased air temperature and relative humidity. The rehydration rate was low when the air temperature and relative humidity were high.

• The Korean Journal of Food And Nutrition
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• v.23 no.2
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• pp.218-225
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• 2010

To make sponge cake using Lentinus edodes powder, which is useful and valuable as a functional food material, we tested samples with 3, 6, 9, and 12% L. edodes powder to ascert200ain the quality characteristic and make optimize preparation. Samples and L. edodes powder-free control sponge cakes were compared in terms of quality characteristics including batter viscosity and specific gravity, moisture content, volume index, weight, color, textural characteristics, and sensory qualities, to determine the optimal ratio of L. edodes powder in the formulation. Viscosity and specific gravity of sample and control batter were not significantly different. Moisture content of the sample and control sponge cake also did not differ significantly, and weight of sample and control sponge cakes did not differ appreciably. The volume index of the samples displayed contrasting values, increasing with 3~6% L. edodes powder and decreasing with 9~12% powder. L, a, and b crust color values of samples sponge cakes were lower than those of control cakes. The L and a values of the control cakes was maximal, with values progressively decreasing with incorporation of more L. edodes powder. The b value decreased by 3% with the addition of up 6% L. edodes powder with no further decrease thereafter. L. edodes powder was the lower value. So was the color a, and L. edodes powder increased, a-values decreased. 3% difference was shown in b, the color and none between the samples with 6~12%. L. edodes powder showed lower values making a comparison with the control. Hardness and fracturablility were not appreciably affected by 3% L. edodes powder, but was affected by concentrations 6%. Fracturability og sample sponge cakes was consistently lower than control cakes. Fracturability made little difference in 3% samples, but it was not the same with more than 6% L. edodes powder samples; the samples showed lower value than the control. Adhesiveness was not significantly affected. Chewiness was lower in all sample cakes except those prepared with 3% L. edodes powder. Use of L. edodes powder conferreds higher resilience values as compared to thecontrols. Sensory attributes of color, flavor, softness and overall acceptability were the highest in control sponge cakes, as the amount of L. edodes powder increased, the acceptability decreased. L. edodes-flavor, pleasant taste and off-flavor were the lowest in control cakes, and values increased as the amount of L. edodes powder increased. The control sponge cakes showed the highest values in egg-flavor and moistness, which progressively increased as added L. edodes powder increased. The results indicate that control sponge cakes displayed were. the highest overall acceptability, with acceptability decreasing and it decreased as L. edodes powder content increased. However, 3~6% L. edodes powder can produce an acceptable product, and may be used as anoptimized mixture ratio.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 1993.10a
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• pp.1230-1242
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• 1993

In a case of mushroom (Lentinus Edodes L.) , visual features are crucial for grading and the quantitative evaluation of the growth state. The extracted quantitative visual features can be used as a performance index for the drying process control or used for the automatic sorting and grading task. First, primary external features of the front and back sides of mushroom were analyzed. And computer vision based algorithm were developed for the extraction and measurement of those features. An automatic thresholding algorithm , which is the combined type of the window extension and maximum depth finding was developed. Freeman's chain coding was modified by gradually expanding the mask size from 3X3 to 9X9 to preserve the boundary connectivity. According to the side of mushroom determined from the automatic recognition algorithm size thickness, overall shape, and skin texture such as pattern, color (lightness) ,membrane state, and crack were quantified and measured. A portion of t e stalk was also identified and automatically removed , while reconstructing a new boundary using the Overhauser curve formulation . Algorithms applied and developed were coded using MS_C language Ver, 6.0, PC VISION Plus library functions, and VGA graphic function as a menu driven way.

• The Korean Journal of Community Living Science
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• v.23 no.3
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• pp.245-254
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• 2012

This study was performed to determine the component analysis and measurements of antioxidant activities from natural seasoning containing Lentinus edodes powder (NSLP) in order to detect the biological activities and develop novel functional resources. It was extracted with 70% ethanol and then further fractionated to hexane, chloroform, ethyl acetate, butanol and water. Methods used in this experiment were measured to examine total polyphenol contents and total flavonoid contents, reducing power and Superoxide dismutase-like activity. Composition analysis were highly composed of carbohydrate as 44.1%. The minerals of different organics were highly composed of sodium as 5,073 mg/100g. There were seventeen total amino acids in NSLP. The glutamic acid content was high up to 16.9 mg/g and aspartic acid, lysine, leucine, alanine were followed. Predominant fatty acid was linoleic acid (62.7%) in NSLP. Contents of total polyphenols in butanol fraction from NSLP were 16.38 mg/100mL. While overall butanol fraction have higher reducing power than ethanol extract, after the addition of 400 ${\mu}g/mL$ butanol fraction, auto oxidation of pyrogallol decreased to 83.62% as a result of superoxide dismutase-like activity. A positive correlation was observed between total polyphenol, flavonoid and antioxidant activities.