Earticle

초록

영어

The physicochemical characteristics of oyster mushrooms (Pleurotus ostreatus) cultivated using liquid spawn (MLS) were compared with those of commercial mushrooms cultivated using solid spawn. The color intensity of the two types of mushrooms showed no remarkable difference. The hardness of the MLS-cultivated mushrooms was significantly higher, but their moisture content (86.80%) was significantly lower than that of the commercial mushrooms. Mineral contents in MLS-cultivated mushrooms (421.17 mg/100 g) were significantly higher than those in the commercial mushrooms (333.26–362.78 mg/100 g); in particular, the potassium (K) content was the most abundant in the former. The amino acid content in the MLS-cultivated mushrooms (4,695.22 mg/100 g) was about 1.4–2.0 times that in the commercial mushrooms. The essential amino acid contents and sum of aspartic acid and glutamic acid were higher in the MLS-cultivated mushrooms than in the commercial mushrooms. The β-glucan content in the MLS-cultivated mushrooms was 1.1–2.3 times higher than that in the commercial mushrooms. The total phenol and flavonoid contents and the DPPH and ABTS radical-scavenging activities of the MLS-cultivated mushrooms were significantly higher than those of the commercial mushrooms; however, the reducing power showed an opposite trend. Therefore, MLS-cultivated mushrooms contained higher amounts of valuable components and higher antioxidant activities than commercial mushrooms.

목차

ABSTRACT
서론
재료 및 방법
실험재료 및 시료의 추출
색도 측정
조직감 측정
일반성분 분석
무기질 정량
구성아미노산 정량
β-Glucan 정량
총 페놀 및 플라보노이드 정량
항산화 활성 측정
통계분석
결과 및 고찰
색도
조직감
일반성분 함량
무기질 함량
구성 아미노산의 조성
β-Glucan 함량
총 페놀 및 플라보노이드 함량
항산화 활성
적요
감사의 글
References

저자

• 이수정 [ Soo-Jung Lee | 경상대학교 농업생명과학연구원 ]
• 김훈환 [ Hun-Hwan Kim | 경상대학교 식품영양학과 ]
• 김선호 [ Seon-Ho Kim | (주)귀담버섯 ]
• 김성희 [ Sung-Hee Kim | 경상대학교 농업생명과학연구원, 경상대학교 식품영양학과 ]
• 성낙주 [ Nak-Ju Sung | 경상대학교 식품영양학과, 경상대학교 기초과학연구소 ] Corresponding author

참고문헌