Analysis of recycled nutritive components in edible mushroom by-products

doi:10.13344/j.microbiol.china.141006

Home > Archive>Volume 42, Issue 10, 2015 >1929-1935. DOI:10.13344/j.microbiol.china.141006

Analysis of recycled nutritive components in edible mushroom by-products
DOI:
                        10.13344/j.microbiol.china.141006
                    
CSTR:
                        32113.14.j.MC.141006
                    
Author:
                        XIAO NanXIAO Nan
1. Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, P. R. China, National Engineering Research Center of Edible Fungi, National R&D Center for Edible Fungi Processing, Key Laboratory of Agricultural Genetics and Breeding of Shanghai, Shanghai 201403, China；2. College of Food Engineering, Shanghai Ocean University, Shanghai 201306, China
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TANG Qing-JiuTANG Qing-Jiu
1. Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, P. R. China, National Engineering Research Center of Edible Fungi, National R&D Center for Edible Fungi Processing, Key Laboratory of Agricultural Genetics and Breeding of Shanghai, Shanghai 201403, China
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ZHANG Jin-SongZHANG Jin-Song
1. Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, P. R. China, National Engineering Research Center of Edible Fungi, National R&D Center for Edible Fungi Processing, Key Laboratory of Agricultural Genetics and Breeding of Shanghai, Shanghai 201403, China
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WU DiWU Di
1. Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, P. R. China, National Engineering Research Center of Edible Fungi, National R&D Center for Edible Fungi Processing, Key Laboratory of Agricultural Genetics and Breeding of Shanghai, Shanghai 201403, China
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LIU Yan-FangLIU Yan-Fang
1. Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, P. R. China, National Engineering Research Center of Edible Fungi, National R&D Center for Edible Fungi Processing, Key Laboratory of Agricultural Genetics and Breeding of Shanghai, Shanghai 201403, China
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ZHOU ShuaiZHOU Shuai
1. Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, P. R. China, National Engineering Research Center of Edible Fungi, National R&D Center for Edible Fungi Processing, Key Laboratory of Agricultural Genetics and Breeding of Shanghai, Shanghai 201403, China
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WANG Chen-GuangWANG Chen-Guang
1. Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, P. R. China, National Engineering Research Center of Edible Fungi, National R&D Center for Edible Fungi Processing, Key Laboratory of Agricultural Genetics and Breeding of Shanghai, Shanghai 201403, China
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YANG YanYANG Yan
1. Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, P. R. China, National Engineering Research Center of Edible Fungi, National R&D Center for Edible Fungi Processing, Key Laboratory of Agricultural Genetics and Breeding of Shanghai, Shanghai 201403, China
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ZHANG ZhongZHANG Zhong
1. Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, P. R. China, National Engineering Research Center of Edible Fungi, National R&D Center for Edible Fungi Processing, Key Laboratory of Agricultural Genetics and Breeding of Shanghai, Shanghai 201403, China
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YAN Meng-QiuYAN Meng-Qiu
1. Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, P. R. China, National Engineering Research Center of Edible Fungi, National R&D Center for Edible Fungi Processing, Key Laboratory of Agricultural Genetics and Breeding of Shanghai, Shanghai 201403, China
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Abstract:

[Objective] To study recycled nutritional composition in by-products from edible mushroom deep processing. [Methods] The main nutritional composition included total sugar, protein, crude fiber ect. in ten kinds of edible mushroom by-products were measured, and the glucan configuration and amino acid composition were also quantitatively analyzed. [Results] The edible mushroom by-products still contained abundant protein and polysaccharide. The polysaccharide in by-products mainly consisted of bioactive β-glucan. All the by-products contained 17 kinds of amino acids and 7 kinds of essential amino acids. Among them, the total sugar and β-glucan contents in Poria cocos by-product were 66.04% and 59.46%, the protein content in Ganoderma lucidum spore by-product reached to 36.17%, the essential amino acids content in Cordyceps militaris by-product was 10.43%. [Conclusion] Edible mushroom by-products contain high contents of nutritional composition, which have large reused value, this study establishes a basis for the sustainable development of edible mushroom industry.

Key words:Edible mushroom, By-product, Nutritive component, Glucan

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XIAO Nan, TANG Qing-Jiu, ZHANG Jin-Song, WU Di, LIU Yan-Fang, ZHOU Shuai, WANG Chen-Guang, YANG Yan, ZHANG Zhong, YAN Meng-Qiu. Analysis of recycled nutritive components in edible mushroom by-products[J]. Microbiology China, 2015, 42(10): 1929-1935

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