Pleurotus eryngii (king oyster mushroom) has better pleasant aroma and culinary qualities, and it is also processed into different foods and snacks in Taiwan. The centrifuged broth obtained from the processing is usually discarded. Accordingly, the research was designed to analyze the composition of centrifuged broths from various grades of fruiting bodies and further to make instant drink from centrifuged broth with indigestible dextrin Fibersol-2 as the carrier. The centrifuged broth recovered consisted of 54.2-62.8% of the total weight of blanched mushrooms. The solids of the centrifuged broth contained free amino acids (15.20-34.23%), 5 0 -nucleotides (7.44-9.71%) and sugars and polyols (33.55-34.97%) and substantial amounts of ergothioneine (5.49-9.90%) and g-aminobutyric acid (1.23-6.90%). Instant drinks SD13-40 and SD15-40 were rated the highest in color (6.3), flavor (5.7), and overall preferences (5.7-6.0) using a 7-point hedonic scale. Overall, the centrifuged broth could be developed as a functional food in the form of drink. Practical applicationsPleurotus eryngii (king oyster mushroom) has better pleasant aroma and culinary qualities than other species of Pleurotus genus. In addition to fresh market, the mushroom is also processed into ready-to-eat food and vacuum-fried snack in Taiwan. The mushrooms are blanched first and centrifuged to obtain mushrooms with sponge structure for further procedures such as seasoning or drying. The centrifuged broth thus obtained is usually discarded; and therefore, it gives rise to a loading of sewage treatment since the centrifuged broth accounted for 54.2-62.8% of the total weight of blanched mushrooms. Besides, the solids of the centrifuged broth contained high amounts of taste components and substantial amounts of ergothioneine and g-aminobutyric acid.Accordingly, the centrifuged broth was used to make instant drink with indigestible dextrin Fibersol-2 as the carrier. Based on the results obtained, the centrifuged broth could be developed as a novel functional food in the form of drink. | I N TR ODU C TI ONPleurotus eryngii (DC.: Fr.) Ou el. (Pleurotaceae), also known as king oyster mushroom, almond oyster mushroom, scallop mushroom, and Boletus of the steppes, is currently commercially available in Taiwan. The king oyster mushroom has better pleasant aroma and culinary qualities, which would probably make it preferable over other species of Pleurotus genus (Stamets, 1991). Mau, Lin, Chen, Wu, and Peng (1998) found that the proximate composition, volatile flavor and taste components in the large and small fruiting bodies of P. eryngii were comparable.However, the base contained lower amounts of flavor compounds and taste components. Several studies showed that P. eryngii exhibit good antioxidant activities (Tsai, Huang, Lo, & Mau, 2008) and its acidic glycosphingolipid can stimulate the immune system (Nozaki et al., 2008).Ergothioneine and g-aminobutyric acid (GABA) are secondary metabolites found in mushrooms (Chen, Ho, Hsieh, Wang, & Mau, 2012). GABA, ...

No abstract

Chinese enterprises have entered to the speed competition instead of the scale competition; the enterprises can match with the dynamic environment better through strategic transformation. In this paper, we selected 51 literatures about enterprise strategic transformation from the "national natural science fund" and "national social science fund", and based on this 51 literatures, we analyze these literatures in terms of the concept, motivation, transformation process and the result of strategic transformation, analyze the current research situation and research deficiencies of the existing research, prospect the future research, in order to provide guidance to Chinese enterprises and scholars.

No abstract

No abstract