Earticle

초록

영어

This study was performed to obtain basal data for development of new functional food by using mushroom Pholiota spp.. Among several kinds of extracts, water extracts of Pholiota adiposa ASI 24027 showed the highest solid yield of 58.7%. Crude protein of Pholiota adiposa ASI 24015 and β-glucan contents of Pholiota adiposa ASI 24005 were 25.0% and 0.66%, respectively. K and Mg were also contained plentifully in the fruiting body of Pholiota adiposa ASI 24004 (3,649 mg and 138 mg/100g dried fruiting body, respectively). Amino acid and total fatty acid contents were similar between almost all of Pholiota spp..

목차

ABSTRACT
 Materials and Methods
  1. Mushrooms and chemicals
  2. Preparation of extracts from Pholiota spp.
  3. nutritional component and amino acid content analysis of mushroom
 Results and discussion
  1. Solid yield of water and methanol extracts
  2. Nutritional component and amino acid content of mushroom, Pholiota spp.
 적요
  비늘버섯류(Pholiota spp.)의 추출수율 및 영양 약리학적 특성
 References

저자

• Soo-Muk Cho [ 조수목 | Rural Resources Development Institute, National Institute of Agricultural Science and Technology, Suwon 441-853, Korea ] Corresponding author
• Hong-Ju Park [ 박홍주 | Rural Resources Development Institute, National Institute of Agricultural Science and Technology, Suwon 441-853, Korea ]
• Gun-Shik Seo [ 서건식 | Korea National Agricultural College, Hwasung, Kyonggi-do 445-893, Korea ]
• Jong-Soo Lee [ 이종수 | Department of Life Science and Genetic Engineering, Pachai University, Daejeon 302-735, Korea ]

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