Journal of Mushroom (한국버섯학회지)

The Korean Society of Mushroom Science (한국버섯학회)
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Changes of biological activity and nutritional content by processing methods of Flammulina velutipes, Grifola frondosa, and Sparassis crispa

팽이, 잎새버섯, 꽃송이버섯 가공방법별 생리활성 및 영양성분 변화

  • An, Gi-Hong (Mushroom Research Division, National Institute of Horticultural and Herbal Science, RDA) ;
  • Han, Jae-Gu (Mushroom Research Division, National Institute of Horticultural and Herbal Science, RDA) ;
  • Kim, Ok-Tae (Mushroom Research Division, National Institute of Horticultural and Herbal Science, RDA) ;
  • Cho, Jae-Han (Mushroom Research Division, National Institute of Horticultural and Herbal Science, RDA)
  • 안기홍 (농촌진흥청 국립원예특작과학원 인삼특작부 버섯과) ;
  • 한재구 (농촌진흥청 국립원예특작과학원 인삼특작부 버섯과) ;
  • 김옥태 (농촌진흥청 국립원예특작과학원 인삼특작부 버섯과) ;
  • 조재한 (농촌진흥청 국립원예특작과학원 인삼특작부 버섯과)
  • Received : 2020.08.28
  • Accepted : 2020.09.22
  • Published : 2020.12.31
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Abstract

This study was carried out to investigate the changes in the biological activity and nutritional content of Flammulina velutipes, Grifola frondosa, and Sparassis crispa extracts after roasting treatment. Regarding biological activities, the DPPH radical scavenging activity was the highest in the extracts of air-dried G. frondosa, while the nitrite scavenging activity was significantly higher in the extracts of roasted S. crispa (p<0.05). The total polyphenol contents of F. velutipes and S. crispa were significantly increased by the roasting treatment compared with those in fresh samples (p<0.05). Regarding the amino acid composition of edible mushrooms, the content of sweet-taste amino acids, including serine (Ser) and alanine (Ala), increased in G. frondosa after roasting, whereas bitter amino acids, including decreased in roasted versus samples. Moreover, the contents of essential amino acids such as leucine (Leu), isoleucine (Ile), methionine (Met), valine (Val), and histidine (His) in F. velutipes and S. crispa were increased due to the roasting treatment (versus fresh samples). Thus, it was confirmed that the r method is effective in improving the nutritional content of edible mushrooms.

본 연구에서는 버섯의 건조 및 로스팅 처리의 가공방법에 따른 생리활성 성분과 영양성분의 변화에 대하여 알아보기 위해서 실험을 수행하였다. 항산화 등의 생리활성 성분의 변화를 분석한 결과, DPPH 라디컬 소거능은 잎새버섯의 열풍건조 시료에서 가장 높았으며, 팽이와 꽃송이 버섯은 가공방법별 유의적인 차이는 없었다. 아질산염 소거능은 꽃송이버섯의 로스팅 시료에서 증가하는 것으로 나타났으며, 팽이와 잎새버섯은 유의적 차이가 없거나 생시료에 비하여 낮았다. 총 폴리페놀 함량은 팽이와 꽃송이버섯 로스팅 시료가 생버섯(fresh) 시료에 비하여 증가하는 것으로 나타났다. 아미노산 분석결과, 잎새버섯은 로스팅 처리로 인하여 아미노산 성분들 중 단맛을 담당하는 세린(Ser), 알라닌(Ala)성분들이 증가함과 동시에 쓴맛을 나타내는 류신(Leu), 이소류신(Ile) 성분들은 감소하는 것으로 나타났으며, 팽이와 꽃송이버섯은 필수 아미노산 성분을 포함하여 대부분의 아미노산 성분 함량이 로스팅 처리로 인하여 생시료에 비하여 증가하고 있는 것으로 나타나 로스팅 처리가 버섯내의 영양성분 향상에 효과가 있는 것으로 확인되었다.

Keywords

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