Evaluation of the nutrition properties of Flammulina velutipes
저장 조건을 달리한 팽이버섯의 영양학적 특성 평가

Kyung-Je Kim, Seong-Woo Jin, Bong-Suk Choi, Jin-Kyeong Kim, Young-Woo Koh, Seung-Eon Ban, Kyoung-Sun Seo
2016 Journal of Mushrooms  
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. β-glucan level of Flammulina velutipes by variation in the packaging
more » ... n the packaging film material or storage temperature. We suggest that the β-glucan content is not an acceptable to mushroom storage standards.
doi:10.14480/jm.2016.14.2.44 fatcat:3t72erb34vfvdllz4nnahfymfe