• Journal of the East Asian Society of Dietary Life
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• v.22 no.3
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• pp.371-377
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• 2012

This study was to investigate the effect of wheat flour dasiks added by Agaricus blasei Murill powder. The moisture content of wheat flour dasiks added by Agaricus blasei Murill powder was significantly different The L color value decreased with the addition of Agaricus blasei Murill powder, while the a-value and b-value increased with the addition of Agaricus blasei Murill powder. Hardness, adhesiveness, gumminess, and chewiness differed significantly with added Agaricus blasei Murill powder, whereas springiness and cohesiveness were not significantly different (p<0.05). The sensory quality characteristics of color, taste, flavor, and overall acceptability were the highest in wheat flour dasiks with 6% added Agaricus blasei Murill powder. In conclusion, the optimal added Agaricus blasei Murill powder for the manufacture of wheat flour dasik was 6%.

• Culinary science and hospitality research
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• v.18 no.2
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• pp.172-181
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• 2012

This study examines the moisture contents, color, texture and sensory characteristics of $sulgidduk$ added with $agaricus$ $blasei$ Murill powder(0%, 2%, 4%, 6%, 8%, 10%). According to the result, the moisture content decreased with increasing addition of the $agaricus$ $blasei$ Murill powder. The L-value decreased with increasing addition of $agaricus$ $blasei$ Murill powder. However, a-value and b-value increased with increasing addition of$agaricus$ $blasei$ Murill powder. For the texture of$agaricus$ $blasei$ Murill powder $sulgidduk$, its hardness, gumminess and chewiness increased with increasing addition of $agaricus$ $blasei$ Murill powder while its adhesiveness and springiness decreased. The sensory evaluation showed that the one added with 6% of $agaricus$ $blasei$ Murill powder was the best in color, flavor and overall acceptability. Consequently, the optimal $sulgidduk$ formulation includes 6% of $agaricus$ $blasei$ Murill powder in color, flavor and overall acceptability.

• Food Science and Preservation
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• v.11 no.1
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• pp.47-52
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• 2004

This study was conducted to investigate the characteristics of ultrafiltration and spray drying process for crude protein bound polysaccharide(CPBP) isolated from Agaricus blasei Murill. In ultrafiltration process, the permeate flux increased with the increase of operating pressure and temperature. The permeate flux declined continuously while the fouling materials were accumulated on the membrane as the operation time increased. In comparing of raw CPBP and filtered CPBP, the viscosity of CPBP treated UF was decreased and $\Delta$E value of treated samples was increased. Thermal efficiencies of spray drying process were increased by increasing inlet temperature, feed rate and feed concentration.

• Korean Journal of Food Science and Technology
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• v.36 no.4
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• pp.586-593
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• 2004

Efficient extraction method of crude protein-bound polysaccharide (CPBP) from Agaricus blasei Murill was established. CPBP yields by ultrasonic and hot water extractions were 13.0 and 7.8%, respectively. Pressure extraction for 3 hr gave the highest ${\beta}-glucan$ content; no significant difference was observed between 2 and 3 hr extraction. Four volumes added ethanol gave the highest yields of CPBP and ${\beta}-glucan$ contents at 10.89 and 35.97%, respectively. Decomposition temperature of CPBP was $240-365^{\circ}C$, showing relatively good thermal stability. In SRB (sulforhodamine B) assay, CPBP treatment at $1,000\;{\mu}g/mL$ for 72 hr inhibited proliferations to A549, MCF-7, and AGS cancer cells by 43.9, 21.4, and 32.5%, respectively.