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Abstract: Our survey of the main constituents of the cultivated mushroom has resulted in the identification and quantitative determination of a number of amino acids and sugars that had previously been unrecognized as constituents of the sporophore (5, 6). Some 25 amino acids were identified and 20 of these in both the free and protein-bound state were measured quantitatively for the first, third, and fifth crops of mushrooms (7, 8). From a composite crop sample 14 sugars were isolated and identified and 11 of these were measured quantitatively (7, 8). The purpose of this communication is to present a preliminary analysis of the lipid fraction of the three common varieties of cultivated mushrooms. The literature concerning the lipids of Agaricus campestris is silent. Although the chemistry of the cultivated mushroom has, in recent years, received increasing emphasis (2, 3, 9, 10), to the author's knowledge there does not exist any report covering an analysis of the lipid.
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