Evaluation of the nutrition properties of Flammulina velutipes

저장 조건을 달리한 팽이버섯의 영양학적 특성 평가

  • 김경제 ((재)장흥군버섯산업연구원) ;
  • 진성우 ((재)장흥군버섯산업연구원) ;
  • 최봉석 ((재)장흥군버섯산업연구원) ;
  • 김진경 ((재)장흥군버섯산업연구원) ;
  • 고영우 ((재)장흥군버섯산업연구원) ;
  • 반승언 ((재)장흥군버섯산업연구원) ;
  • 서경순 ((재)장흥군버섯산업연구원)
  • Received : 2016.05.31
  • Accepted : 2016.06.29
  • Published : 2016.06.30


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.


Supported by : 농림축산식품부


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