Li X.,Institute of Edible Fungi |
Li X.,Shanghai Institute of Technology |
Feng T.,Shanghai Institute of Technology |
Zhou F.,Institute of Edible Fungi |
And 5 more authors.
Food Chemistry | Year: 2015
The aim of this research was to study effects of drying methods on the tasty compounds of Pleurotus eryngii, a common commercial edible fungus. In order to maximally maintain the taste of P. eryngii, several different drying methods, including hot air, vacuum, microwave, freeze drying and naturally air-drying, were compared. Results showed that freeze drying and hot air were capable of the conservation of the taste compounds maximally in P. eryngii, followed by natural air drying and vacuum, while microwave drying was not suitable for P. eryngii due to the loss of taste compounds. Moreover, concentrations of free amino acids in freeze drying were significantly reduced, so as to 5′-nucleotides in hot air drying. In addition, the umami concentration of the sample using hot air dry was significantly (p < 0.05) higher than that using microwave. © 2014 Elsevier Ltd. All rights reserved. Source
Zhou S.,Shanghai Academy of Agricultural science |
Zhou S.,Institute of Edible Fungi |
Zhou S.,Shanghai Key Laboratory of Agricultural Genetics and Breeding |
Liu Y.,Shanghai Academy of Agricultural science |
And 20 more authors.
Bioactive Carbohydrates and Dietary Fibre | Year: 2013
In this study, a water soluble polysaccharide (CC30w-1), with a molecular mass of 1.03×104, was isolated from the fruiting body of Coprinus comatus. The polysaccharide moiety was composed of L-Fuc and D-Gal in the ratio of 1:3.84. The structure of CC30w-1was elucidated by methylated analysis, GC-MS, 1H and 13C NMR spectroscopy, together with 1H-1H COSY, TOCSY, HMQC and HMBC. Results showed that the polysaccharide consists of the following repeating units: α-L-Fucp1↓2→6)-α-D-Galp-(1→6)-α-D-Galp- (1→6)-α-D-Galp-(1→6)-α-D-Galp(1→. © 2013 Elsevier Ltd. Source