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KMID : 0380620070390020128
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Korean Journal of Food Science and Technology
2007 Volume.39 No. 2 p.128 ~ p.132
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Major Components of Mushroom Mycelia Cultivated with Citrus Juice Processing Wastes
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Lee Chang-Hwan
Yang Min-Ho
Park Seung-Rim
Kang Yeung-Joo
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Abstract
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This study investigated the major components of citrus juice processing wastes (CJPW) as well as mushroom mycelia that were cultivated with the CJPW, such as Pycnoporus coccineus (PC), Lentinus edodes (LE), Pleurotus eryngii (PE), Hericium coralloides (HC), Panellus serotinus (PS) and Ganoderma lucidum (GL). The organic acid contents of the mushroom mycelia were similar to or less than those of the CJPW, but the free sugar contents of the mycelia were lower than those of the CJPW. The narirutin contents of the mushroom mycelia ranged from 448.67-932.98 mg% and were similar to or less than those of the CJPW. However, the hesperidin contents of the mycelia ranged from 3019.94-4980.94 mg% (except for the PC mycelium) and were 17.81-52.61% greater than the CJPW. The dietary fiber contents of the mycelia were similar to or more than those the CJPW. With the exception of PE, the electron donating abilities (EDA) and nitrite scavenging abilities (NSA) showed a tendency to decrease.
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KEYWORD
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citrus juice processing wastes, mushroom mycelia, flavonoid, dietary fiber, antioxidative property
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