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Kyanko M.V.,National University of Quilmes | Canel R.S.,National Scientific and Research Council | Ludemann V.,National Scientific and Research Council | Pose G.,National Scientific and Research Council | Wagner J.R.,National Scientific and Research Council
Applied Biochemistry and Microbiology

The aim of this work was to isolate and identify filamentous fungi from several sources to study the dietary fiber and β-glucan content. The fungal hydration properties such as water absorption and water holding capacities were also evaluated. Total dietary fiber of isolates exhibited a noticeable variability from 16 to 53% and the highest values were obtained for the genera Paecilomyces and Penicillium, a fact consistent with a higher content of β-glucans (24 and 17%, respectively), higher than previously reported for Basidiomycetes and yeast. We observed a large decrease (75%) in the water holding capacity when the mycelia were dried. Isolates of filamentous fungi with greater water holding capacity also exhibited greater absorption capacity. Paecilomyces variotii and Penicillium nalgiovense had the best hydration properties. Our results contribute to the search for new unconventional ingredients providing a high protein and β-glucans content. The addition of these dried mycelia could change the hydration properties in the food system. © 2013 Pleiades Publishing, Ltd. Source

Canel R.S.,National University of Quilmes | Canel R.S.,National Scientific and Research Council | Ludemann V.,National University of Quilmes | de la Osa O.,National University of Quilmes | And 2 more authors.
Applied Biochemistry and Microbiology

Due to the structure and the composition of Paecilomyces variotii, the mycelia of this fungus could have potential applications as ingredients in wettable foods. For this use, drying could be employed, justifying the study of thermal behavior of P. variotii. The objectives of this work were to perform a study of thermal behavior of P. variotii isolates, to evaluate the hydration properties of these mycelia and to analyze the effect of different technological parameters on the latter properties. Wet cultures exhibited a wide endothermic transition, with mean values of peak temperature of 61°C and denaturation enthalpy of 4 J/g dry matter. Initial (50°C) and final (80°C) temperatures of the endothermic transition were used to dry the mycelia. Freeze-drying was also assayed. For all dried mycelia, a decrease in denaturation enthalpy between 40 and 50% was observed for drying at 50°C and freeze-drying, and a drastic decrease of almost 100% for drying at 80°C. According to the hydration properties, wet mycelia exhibited water holding capacity (WHC) value of 45 g water/g dry matter. Significant differences among dried mycelia, resulting WHC values in order: 50°C > freeze-dried > 80°C (p < 0.05) were revealed for each P. variotii strain. Fungi obtained by drying at 50 C and by freeze-drying, showed a rapid water absorption (t 1/2 < 0.1 min). Ionic strength, pH and particle size of dried mycelia influenced the hydration properties. © 2013 Pleiades Publishing, Inc. Source

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