Beta-glucans in edible mushrooms

被引：174

作者：

Manzi, P ^{[1
]}

Pizzoferrato, L ^{[1
]}

机构：

[1] Ist Nazl Nutr, I-00178 Rome, Italy

来源：

FOOD CHEMISTRY | 2000年 / 68卷 / 03期

关键词：

D O I：

10.1016/S0308-8146(99)00197-1

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Edible mushrooms contain interesting functional components. In particular beta glucans, homo- and hetero-glucans with beta(1-->3), beta(1-->4) and beta(1-->6) glucosidic linkages, are supposed to be responsible for some healthy properties of mushrooms. In this research the amount of beta glucans in different edible mushroom species has been evaluated and their distribution within the soluble and insoluble fractions of dietary fibre has also been assessed. Beta glucans have been analysed by a modification of an enzymatic method originally developed for cereals and based on lichenase and P-glucosidase hydrolyses followed by a spectrophotometric determination of the released free glucose. A large variability can be observed in the studied mushroom species; the beta glucan concentration ranges from 0.21 to 0.53 g/100 g on a dry basis. Furthermore, the beta glucan in the dietary fibre fractions varies according to species of mushrooms. (C) 1999 Elsevier Science Ltd. All rights reserved.

引用

页码：315 / 318

页数：4

共 10 条

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[2] Plasma and hepatic cholesterol levels and fecal neutral sterol excretion are altered in hamsters fed straw mushroom diets [J].