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- Title
Biological value of proteins of cultivated mushrooms.
- Authors
Simakhina, Galyna; Naumenko, Nataliia
- Abstract
Introduction. The objectives of this research were to scientifically substantiate and experimentally prove the nutritional status of cultivated mushrooms as the probable source of easyabsorbed proteins, essential and dispensable amino acids, and other valuable biologically active components. Materials and methods. Biochemical characteristics, such as the mass part of albumins, globulins, glutelins and prolamins, and the qualitative and quantitative composition of amino acids in free and constrained forms, of cultivated mushrooms, champignon (Agaricus bisporus) and oyster (Pleurotus ostreatus), and edible wild mushrooms, white mushrooms (Boletus edulis) and the brown-cap boletus (Leccinum scabrum), were determined. Results and discussions. The biochemical composition of mushroom hats and legs is different in separate indices: the amount of dry substances in champignon hats is higher by 13-18%, the amount of proteins is higher by14.6-23.5%, meanwhile, the amount of cellulose is lower by 17-19% in comparison with legs. This shows the substantial nutritional advantage of hats, and it must be taken into consideration in the industrial procession of mushrooms: hats should be separated from legs, following the optimal parameters of the process for each anatomic part. The champignon proteins contain all the indispensable amino acids and, therefore, can be the important source of lysine (4.95 mg%), phenylalanine (7.04 mg%), leucine (9 mg%), and threonine (7.6 mg%). About 7.6% of amino acids are in free form, half of which are essential. This would help the human body effectively use the amino acids to synthesize its own proteins. The amount of proteins in fresh champignons is 6-9% of their mass, in oyster mushrooms it is 4-5%, in wild mushrooms, it is 6- 8.5%, which outlines the priority of champignons particularly by their protein component. Easy-soluble factions (albumins and globulins) at 70.3% present the champignon proteins; this index is slightly lower for oyster mushroom proteins (65%) and for brown-cap boletus, it decreased to 53.2%. Therefore, proteins of the cultivated mushrooms need the minimal amounts of energy to be dissociated to amino acids in the human body, and otherwise show the high grade of proteolysis (almost as milk proteins) under the influence of gut enzymes. These characteristics were achieved due to scientifically proven selection of raw materials, regarding their sensory characteristics that were estimated with the excellent grade. There were proposed criteria to select the cultivated mushrooms for culinary and industrial processing: the amount of proteins no less than 6-9%; cellulose 2-3.5%; carbohydrates 1-1.5%. Conclusions. The cultivated mushrooms and the products of their procession with high content of proteins and other valuable components should become the essential constituent of diets in order to overcome the protein deficiency.
- Subjects
CULTIVATED mushroom; ESSENTIAL amino acids; EDIBLE mushrooms; MILK proteins; PROTEINS; GLUTELINS
- Publication
Ukrainian Food Journal, 2022, Vol 11, Issue 1, p39
- ISSN
2304-974X
- Publication type
Article
- DOI
10.24263/2304-974X-2022-11-1-6