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Physicochemical Properties of Pleurotus eryngii  

Kim Jae-Yong (Department of Food Science and Technology Graduated School, Kyungpook National University)
Moon Kwang-Deog (Department of Food Science and Technology Graduated School, Kyungpook National University)
Lee Sang-Dae (Gyeongnam Agricultural Research and Extension Services)
Cho Sook-Hyun (Gyeongnam Agricultural Research and Extension Services)
Kang Hye-In (Department of Food Science and Nutrition, Sunchon National University)
Yee Sung-Tae (Department of Biology, Sunchon National University)
Seo Kwon-II (Department of Food Science and Nutrition, Sunchon National University)
Publication Information
Food Science and Preservation / v.11, no.3, 2004 , pp. 347-351 More about this Journal
Abstract
Physicochemical properties such as proximate components, minerals, amino acids, organic acid and free sugars of Pleurotus eryngii were investigated. Among the proximate components of Pleurotus eryngii contents of crude protein and total sugar were higher than that of others. The contents of magnesium and sodium were higher than that of other minerals. Hypoproline content was the highest in free amino acid. Among the amino acid, the contents of arginine, lycine, glutamic acid and phenylalanine were 509.03, 410.53, 190.05 and 150.63 mg$\%$, respectively. Organic acids such as citric acid, oxalic acid, formic acid and malic acid were analyzed, contents of citric acid and lactic acid were higher than that of others. Among the free sugars, the content of glucose was the highest, followed by fructose, ribose, galactose, lactose, arabinose and maltose.
Keywords
proximate component; mineral; amino acid; organic acid; free sugar;
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