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http://dx.doi.org/10.3746/jfn.2005.10.3.294

Water-solubility of β-Glucans in Various Edible Mushrooms - Research Note -  

Lee, Young-Tack (Department of Food and Bioengineering, Kyungwon University)
Kim, Young-Soo (Faculty of Biotechnology (Food Science & Technology Major), Chonbuk National University)
Publication Information
Preventive Nutrition and Food Science / v.10, no.3, 2005 , pp. 294-297 More about this Journal
Abstract
The amount of $\beta-glucans$ in 12 edible mushroom species was determined and their water-solubility was assessed. A large variability in $\beta-glucans$ content was observed in the mushroom species, ranging from 4.71 to $46.20\%$ on a dry basis. Gyrophora esculenta, Lentinus edodes, Coriolus versicolor, Ganodenna lucidum, and Flammulina velutipes had high levels of $\beta-glucans$ Soluble $\beta-glucans$ content, which plays a key role in the physiological effects of mushrooms, also varied greatly according to the mushroom species, ranging from 2.12 to $19.66\%$. Water-solubility of $\beta-glucans$ in the edible mushrooms, as a percentage of total $\beta-glucans$ content varied from 42.55 to $73.35\%$.
Keywords
edible mushrooms; B-glucan; water-solubility;
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