INFLUENCE OF VACUUM-PULSE DRYING ON THE CONTENT OF FREE AMINO ACIDS, TRYPSINE INHIBITOR ACTIVITY AND COMPOSITION OF VOLATILE COMPONENTS OF MUSHROOMS
Wild-growing mushrooms traditionally are considered one of the sources of food fibers, vegetable proteins, macro - and - micronutrients, and also flavor components. However, the composition of mushrooms includes antinutritional substances capable to selectively reduce the absorption of certain nutri...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2015-06-01
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| Series: | Foods and Raw Materials |
| Subjects: | |
| Online Access: | http://jfrm.ru/?page=archive&jrn=5&article=7 |
| _version_ | 1819130447613919232 |
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| author | Shcheglova I.V. Vereshchagin A.L. |
| author_facet | Shcheglova I.V. Vereshchagin A.L. |
| author_sort | Shcheglova I.V. |
| collection | DOAJ |
| description | Wild-growing mushrooms traditionally are considered one of the sources of food fibers, vegetable proteins, macro - and - micronutrients, and also flavor components. However, the composition of mushrooms includes antinutritional substances capable to selectively reduce the absorption of certain nutrients. These are primarily antienzymes or proteinase inhibitors, which reduce the absorption of proteins. Previous studies have indicated applicability of vacuum-pulse drying to improve the nutritional value in the edible mushrooms (Cantharellus cibarius Fr .) autohydrolysis of bodies biopolymers of the mushrooms and increase of the rate of swelling in hot water. The possibility of applying a vacuum-pulse drying for increasing the content of free amino acids and reduction of the activity of trypsin inhibitors in edible mushrooms: chanterelles and autumn agarics ( Cantharellus cibarius Fr. ) is shown in this study. In addition, it is established, that the vacuum-pulse method of drying leads to reduction of flavor components content in the edible mushrooms. To study human body digestibility of vacuum-drying product further research is required. The effect of vacuum-pulse drying on flavor properties of mushrooms continues to be a controversial question. |
| first_indexed | 2024-12-22T08:59:46Z |
| format | Article |
| id | doaj.art-b32bb7bf8c614da19b79d03bb7bd9645 |
| institution | Directory Open Access Journal |
| issn | 2308-4057 2310-9599 |
| language | English |
| last_indexed | 2024-12-22T08:59:46Z |
| publishDate | 2015-06-01 |
| publisher | Kemerovo State University |
| record_format | Article |
| series | Foods and Raw Materials |
| spelling | doaj.art-b32bb7bf8c614da19b79d03bb7bd96452022-12-21T18:31:45ZengKemerovo State UniversityFoods and Raw Materials2308-40572310-95992015-06-0131505510.12737/11237INFLUENCE OF VACUUM-PULSE DRYING ON THE CONTENT OF FREE AMINO ACIDS, TRYPSINE INHIBITOR ACTIVITY AND COMPOSITION OF VOLATILE COMPONENTS OF MUSHROOMSShcheglova I.V.0Vereshchagin A.L.1Biysk Technological Institute (branch)Biysk Technological Institute (branch)Wild-growing mushrooms traditionally are considered one of the sources of food fibers, vegetable proteins, macro - and - micronutrients, and also flavor components. However, the composition of mushrooms includes antinutritional substances capable to selectively reduce the absorption of certain nutrients. These are primarily antienzymes or proteinase inhibitors, which reduce the absorption of proteins. Previous studies have indicated applicability of vacuum-pulse drying to improve the nutritional value in the edible mushrooms (Cantharellus cibarius Fr .) autohydrolysis of bodies biopolymers of the mushrooms and increase of the rate of swelling in hot water. The possibility of applying a vacuum-pulse drying for increasing the content of free amino acids and reduction of the activity of trypsin inhibitors in edible mushrooms: chanterelles and autumn agarics ( Cantharellus cibarius Fr. ) is shown in this study. In addition, it is established, that the vacuum-pulse method of drying leads to reduction of flavor components content in the edible mushrooms. To study human body digestibility of vacuum-drying product further research is required. The effect of vacuum-pulse drying on flavor properties of mushrooms continues to be a controversial question.http://jfrm.ru/?page=archive&jrn=5&article=7Mushroomsvacuum-pulse dryingproteinsamino acidstrypsin inhibitorsvolatile components |
| spellingShingle | Shcheglova I.V. Vereshchagin A.L. INFLUENCE OF VACUUM-PULSE DRYING ON THE CONTENT OF FREE AMINO ACIDS, TRYPSINE INHIBITOR ACTIVITY AND COMPOSITION OF VOLATILE COMPONENTS OF MUSHROOMS Foods and Raw Materials Mushrooms vacuum-pulse drying proteins amino acids trypsin inhibitors volatile components |
| title | INFLUENCE OF VACUUM-PULSE DRYING ON THE CONTENT OF FREE AMINO ACIDS, TRYPSINE INHIBITOR ACTIVITY AND COMPOSITION OF VOLATILE COMPONENTS OF MUSHROOMS |
| title_full | INFLUENCE OF VACUUM-PULSE DRYING ON THE CONTENT OF FREE AMINO ACIDS, TRYPSINE INHIBITOR ACTIVITY AND COMPOSITION OF VOLATILE COMPONENTS OF MUSHROOMS |
| title_fullStr | INFLUENCE OF VACUUM-PULSE DRYING ON THE CONTENT OF FREE AMINO ACIDS, TRYPSINE INHIBITOR ACTIVITY AND COMPOSITION OF VOLATILE COMPONENTS OF MUSHROOMS |
| title_full_unstemmed | INFLUENCE OF VACUUM-PULSE DRYING ON THE CONTENT OF FREE AMINO ACIDS, TRYPSINE INHIBITOR ACTIVITY AND COMPOSITION OF VOLATILE COMPONENTS OF MUSHROOMS |
| title_short | INFLUENCE OF VACUUM-PULSE DRYING ON THE CONTENT OF FREE AMINO ACIDS, TRYPSINE INHIBITOR ACTIVITY AND COMPOSITION OF VOLATILE COMPONENTS OF MUSHROOMS |
| title_sort | influence of vacuum pulse drying on the content of free amino acids trypsine inhibitor activity and composition of volatile components of mushrooms |
| topic | Mushrooms vacuum-pulse drying proteins amino acids trypsin inhibitors volatile components |
| url | http://jfrm.ru/?page=archive&jrn=5&article=7 |
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