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Titre du document / Document title

Basic composition and amino acid contents of mushrooms cultivated in finland

Auteur(s) / Author(s)

MATTILA Pirjo (1) ; SALO-VÄÄNÄNEN Pirjo (2) ; KÖNKÖ Karoliina (1) ; ARO Heikki (1) ; JALAVA Taina (1) ;

Affiliation(s) du ou des auteurs / Author(s) Affiliation(s)

(1) MTT Agrifood Research Finland, 31600 Jokioinen, FINLANDE
(2) Department of Applied Chemistry and Microbiology, University of Helsinki, P.O. Box 27, Building D, University of Helsinki, 00014, FINLANDE

Résumé / Abstract

The basic composition (moisture, total carbohydrates, dietary fiber, crude fat, ash, nitrogen, and protein) and amino acid contents were determined in the cultivated mushrooms Agaricus bisporus/white, Agaricus bisporus/brown, Lentinula edodes, and Pleurotus ostreatus. In addition, nitrogen-to-protein conversion factors were calculated for each species by dividing the sums of amino acid residues with total (Kjeldahl) nitrogen contents. The dry matter contents of mushrooms varied from 7.7% to 8.4%. The dry matter of mushrooms contained large amounts of carbohydrates, from 4.5 (A. bisporus/ white) to 5.8 g/100 g fresh weight (L. edodes). L. edodes proved to be an especially good source of dietary fiber (3.3 g/100 g fresh weight); the other mushrooms contained 1.5-2.4 g/100 g fresh weight. Crude fat, ash, and protein (based on amino acid analysis) contents of the mushrooms varied 0.31 0.35, 0.49-0.78, and 1.8-2.09 g/100 g fresh weight, respectively. Mushrooms proved to be good sources of almost all essential amino acids when compared with common vegetables. The mean nitrogen-to-protein conversion factor analyzed in the present study was 4.7 ± 0.21. When using this factor, a very good estimation of protein contents could be obtained for the main species of mushrooms cultivated in Finland.

Revue / Journal Title

Journal of agricultural and food chemistry    ISSN  0021-8561   CODEN JAFCAU 

Source / Source

Congrès
Biological Processes and Their Control. Liener Symposium, San Francisco, CA , ETATS-UNIS (28/03/2000)
2002, vol. 50, no 22, pp. 6579-6642 (64 p.)  [Document : 4 p.] (31 ref.), pp. 6419-6422 [4 page(s) (article)]

Langue / Language

Anglais

Editeur / Publisher

American Chemical Society, Washington, DC, ETATS-UNIS  (1953) (Revue)

Mots-clés anglais / English Keywords

Scandinavia

;

Mushroom

;

Edible fungi

;

Europe

;

Thallophyta

;

Fungi

;

Basidiomycetes

;

Nutritive value

;

Finland

;

Aminoacid

;

Pleurotus ostreatus

;

Lentinus edodes

;

Agaricus bisporus

;

Interspecific comparison

;

Humidity

;

Carbohydrate

;

Nitrogen

;

Protein content

;

Fat

;

Dietary fiber

;

Chemical concentration

;

Chemical composition

;

Mots-clés français / French Keywords

Pays Scandinaves

;

Champignon de couche

;

Champignon comestible

;

Europe

;

Thallophyta

;

Fungi

;

Basidiomycetes

;

Valeur nutritive

;

Finlande

;

Aminoacide

;

Pleurotus ostreatus

;

Lentinus edodes

;

Agaricus bisporus

;

Comparaison interspécifique

;

Humidité

;

Glucide

;

Azote

;

Teneur protéine

;

Matière grasse

;

Fibre alimentaire

;

Concentration chimique

;

Composition chimique

;

Mots-clés espagnols / Spanish Keywords

Países escandinavos

;

Hongo

;

Hongo comestible

;

Europa

;

Thallophyta

;

Fungi

;

Basidiomycetes

;

Valor nutritivo

;

Finlandia

;

Aminoácido

;

Pleurotus ostreatus

;

Lentinus edodes

;

Agaricus bisporus

;

Comparación interespecífica

;

Humedad

;

Glúcido

;

Nitrógeno

;

Contenido proteína

;

Materia grasa

;

Fibra alimenticia

;

Concentración química

;

Composición química

;

Mots-clés d'auteur / Author Keywords

Mushrooms

;

basic composition

;

moisture

;

carbohydrates, dietary fiber

;

fat

;

ash

;

nitrogen

;

protein

;

amino acids

;

Localisation / Location

INIST-CNRS, Cote INIST : 7332, 35400010213818.0280

Nº notice refdoc (ud4) : 14353408



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