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KMID : 0903519890320010014
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1989 Volume.32 No. 1 p.14 ~ p.22
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Changes in the Contents of General Compositions and Free Sugars of Oyster Mushrooms
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김태영/Kim, Tae Young
이태규/홍재식/김명곤/오경철/Lee, Tae Kyu/Hong, Jai Sik/Kim, Myung Kon/Oh, Kung Chul
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Abstract
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Chemical composition of the oyster mushroom(Pleurotus spp.) at different cropping stage were analyzed. The contents of crude protein, soluble protein, reducing sugar, total sugar and crude fat in Pleurotus ostreatus 201 were a little higher than those of Pleurotus sajorcaju. The Component contents were not different from the first to the second flush, while the contents were slightly decreased from the third flush. A11 component contents were highest in 3∼5㎝ pileus size, the contents were slightly decreased as pileus size increase to over 3∼5㎝, except for reducing sugar. Crude fiber content in Pleurotus sajor-caju were a little more than Pleurotus ostreatus 201, and in course of increasing cropping time, ash contens of two strains were simmilar, and were decreased after the second flush. These component contents mere increased by the growth of the pileus. The sugars were identified as xylose, glucose, mannitol and trehalose in Pleurotus sajor-caju, and xylose, fructose, glucose, mannitol and trehalose in Pleurotus ostreatus 201, respectively. Mannitol and trehalose contents in Pleurotus sajor-caju were a little more than that in Pleurotus ostreatus 201. Glucose content of Pleurotus sajor-caju and Pleurotus ostreatus 201 was highest in 1∼3㎝ pileus size, while other sugars in 3∼5㎝ pileus size, and the sugar contents were decreased at over the above size of the pileus.
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