Comparison of amino acid and free amino acid contents between cap and stipe in Flammulina velutipes and Pleurotus ostreatus

Abstract

The composition and content of amino acid and free amino acid were separately compared in cap and stipe of fruitbody obtained from different color strains in winter mushroom and oyster mushroom strains. The result showed different kinds and amount of amino acids according to the mushroom parts, strains and kinds. Tryptophane was not detected in any mushrooms. Alanine was also not detected in all oyster mushroom strains. The content of glutamic acid was the highest and that of methionine, phenylalanine and cysteine were very low in all mushroom strains. When compared by parts, the ratio of amono acids showed similar tendency in composition. Generally the content of amono acids showed higher in caps than in stipes. The profile and content of free amino acid showed a lot of variation between cap and strip in the intra and inter mushrooms.

Phenylalanine Ammonia-Lyase: A Key Gene for Color Discrimination of Edible Mushroom Flammulina velutipes

“…However, until recently the physiological, biochemical, and genetic causes associated with the formation of white fruiting bodies in F. velutipes had not been elucidated. A recent comparative analysis reported that components of non-white F. velutipes strains, such as amino acids, saccharides, and β-glucan, were relatively higher or lower than those of white strains [ 6 , 12 , 13 , 14 , 15 , 16 , 17 ]. These results suggest that the fruiting body color of F. velutipes can be used as a criterion for breeding new varieties.…”

“…To overcome these limitations, new varieties are being actively developed through crossbreeding with various wild strains, including non-white ones [ 3 , 5 , 6 , 7 , 8 , 9 , 10 , 11 ]. Recent studies have analyzed nutritional components, such as saccharides, amino acids, and organic acids, as well as the growth characteristics of new varieties, and a comparative analysis of nutrients between white and non-white varieties was also conducted [ 3 , 5 , 6 , 7 , 8 , 9 , 10 , 11 , 12 , 13 , 14 , 15 , 16 , 17 ]. Information on the physiological characteristics and differences of these F. velutipes varieties, including the color of the F. velutipes fruiting body, can be used for breeding newly developed cultivars.…”

Pengaruh Suhu Penyimpanan terhadap Kualitas Sosis Kering Jamur Tiram Putih (Pleurotus ostreatus)

“…Kandungan gizi jamur tiram putih cukup lengkap yaitu protein 17-41 %, karbohidrat 37-38 %, lemak 0,5-5%, serat 24-31%, mineral 4-10% dan kadar air 85-87% (Khan, 2010). Protein dari jamur tiram putih mengandung asam amino esensial dan non-esensial yang lengkap sehingga memiliki kualitas yang baik (Kim et al 2014). Karbohidrat dan serat pada jamur tiram putih terdiri dari berbagai senyawa monosakarida, oligosakarida, polisakarida cadangan dan glukan, yang mempunyai peranan penting pada saluran pencernaan (Kalač, 2012).…”