Journal of Mushroom (한국버섯학회지)

The Korean Society of Mushroom Science (한국버섯학회)
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Evaluation of the nutrition properties of Flammulina velutipes

저장 조건을 달리한 팽이버섯의 영양학적 특성 평가

  • Received : 2016.05.31
  • Accepted : 2016.06.29
  • Published : 2016.06.30
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Abstract

In the present study, we analyzed the amino acid and free sugar contentof Flammulina velutipes. We observed that the free sugar content in Flammulina velutipes increased under higher storage temperatures. However, the the packaging material had no effect on the sugar content. Higher storage temperature increased the level Among the packaging film materials tested for the storage of Flammulina velutipes, polyphenol oxidase. ${\beta}$-glucan level of Flammulina velutipes by variation in the packaging film material or storage temperature. We suggest that the ${\beta}$-glucan content is not an acceptable to mushroom storage standards.

팽이버섯 포장필름의 국산화 및 동남아시아 지역을 대상으로 한 수출용 필름을 개발하기 위하여, 개발된 포장필름을 현재 시중에 유통 중인 포장필름 및 수입산 포장필름과 함께 저장 중 팽이버섯의 저장 온도별 품질변화에 이어 유리당, 유리아미노산, 구성아미노산 등에 대한 영양학적 특성변화를 검토하였다. 유리당 함량을 분석한 결과, 저장 온도가 높아질수록 유리당 함량이 약간씩 증가하는 경향을 보였으나, 포장 필름의 종류에 따라서는 큰 차이를 나타내지 않았다. 유리아미노산의 경우 저장온도가 올라감에 따라 methionine은 증가하는 반면, tyrosine은 감소하였다. Polyphenol oxidase의 활성 확인결과 본 과제로 인해 개발된 포장지가 우수함을 확인하였다. 베타글루칸 함량은 건강 기능성 식품의 표준 지표로 사용되는 성분이나 버섯 저장성을 판단하는 지표로 사용하기에는 적당하지 않을 것으로 여겨진다.

Keywords

References

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