Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 27 Issue 2
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- Pages.147-150
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- 1995
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- 0367-6293(pISSN)
Physical Properties of the Dietary Fiber Prepared from Lentinus edodes Mycelia
표고버섯 균사체 식이섬유 소재의 물리적 특성
- Lee, Byung-Woo (Ottogi Research Center) ;
- Kim, Tae-Jong (Ottogi Research Center) ;
- Choi, Soo-Hyun (Ottogi Research Center) ;
- Im, Geun-Hyung (Ottogi Research Center) ;
- Yoo, Moo-Young (Ottogi Research Center)
- Published : 1995.04.29
Abstract
The industrial procedure for the preparation of dietary fiber material from Lentinus edodes by drying and grinding process was developed. The chemical composition of dietary fiber of mycelia was as follows; crude protein: 16.16%, crude fat: 2.96%, crude ash: 3.25% and carbohydrates: 77.63%. The mycelia contained total dietary fiber of 54.5%. The 40 mesh pass of dietary fiber exhibited water-holding capacity 7.39g water/g and oil-holding capacity 2.03g oil/g, while
새로운 DF 소재 개발을 위하여 표고버섯 균사체 발효 후 산출되는 식이섬유의 물리적 특성을 검토한 결과 일반성분의 함량은 조단백질 16.16%, 조지방 2.96%, 조회분 3.25% 그리고 탄수화물은 77.63%로 나타났으며 total dietary fiber는 54.5%이었다 물리적 특성으로 40 mesh pass에서 보수성은 7.39g water/g sample이며, 보유성은 2.03g oil/g sample이다. 또