Earticle

초록

영어

This study was conducted to develop high-functional, gluten-free plant-based meat patties using Phellinus linteus HN009K mycelium-cultured oats (PMO) and to investigate their quality characteristics. The results showed that the crude protein content of PMO increased by approximately 14.4% compared to the uncultured control (UCO). Notably, the β-glucan content exhibited a significant 3.9-fold increase, demonstrating a synergistic effect between the mushroom mycelium and the oat substrate. Texture Profile Analysis (TPA) revealed that as the PMO content increased, the hardness of the patties decreased, providing a tender mouthfeel, while the chewiness was significantly enhanced compared to the control, successfully mimicking a meat-like texture. Furthermore, the patties containing 20% PMO showed significantly improved antioxidant activity and maintained the immune-active components derived from P. linteus. In conclusion, PMO is a promising core material that simultaneously enhances the nutritional value and textural properties of plant-based meat analogs. These findings provide foundational data for the development of high-value-added alternative protein foods.

목차

ABSTRACT
서론
재료 및 방법
상황버섯 HN009K의 곡물 균사체 배양
아미노산 함량 분석
단백질 및 일반성분 분석
총 폴리페놀 함량
2,2-diphenyl-1-picrylhydrazyl DPPH 라디칼 소거능
통계 분석
β-glucan 함량
육류 풍미 제조 및 대체육 패티 제조
결과 및 고찰
상황버섯 균사체 배양 기질로서 귀리의 선정 및 특성
상황버섯 HN009K 균사체 배양 귀리의 단백질 및 아미노산 함량 변화
상황버섯 HN009K 균사체 배양 귀리의 항산화 활성 및 β-glucan 함량
상황버섯 균사체 배양 곡물을 이용한 식물성 대체육 패티 소재 선발
PMO 첨가 식물성 대체육 패티의 조직감(Texture) 특성
식물성 대체육 패티의 총 폴리페놀 함량 및 DPPH 라디칼 소거능
PMO 첨가 식물성 대체육 패티의 β-glucan 함량 변화
적요
REFERENCES

키워드

저자

• 우지현 [ Ji-hyun Woo | 한경국립대학교 원예생명공학과 ]
• 강희완 [ Hwe-Wan Kang | 한경국립대학교 원예생명공학과 ] Corresponding Author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  한국버섯학회지 [Journal of MUSHROOMS]

• 간기

  계간

• pISSN

  1738-0294

• eISSN

  2288-8853

• 수록기간

  2003~2026

• 등재여부

  KCI 등재

• 십진분류

  KDC 525 DDC 635