SciELO - Scientific Electronic Library Online

 
vol.23 issue3Application of neural network for evaluation of the amount of mechanically deboned poultry meat in sausagePreparation of protein hydrolysates for amino acid analysis author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Food Science and Technology (Campinas)

On-line version ISSN 1678-457X

Abstract

PARK, Yong K.; IKEGAKI, Masaharu; ALENCAR, Severino M.  and  AGUIAR, Claudio L.. Determination of b-glucan concentration in Agaricus blazei Murill mushroom by enzymatic method. Ciênc. Tecnol. Aliment. [online]. 2003, vol.23, n.3, pp. 312-316. ISSN 1678-457X.  http://dx.doi.org/10.1590/S0101-20612003000300003.

Edible mushrooms contains a very interesting functional properties. Among them, the b-glucans, polysaccharides with b-1,3; b-1,4 and b-1,6glucosidic linkages, they are responsible to a series of properties to human health, such as immunomodulatory, antioxidant, antiinflammatory and, antitumoral activities. In the present work, the Agaricus blazei Murill b-glucan concentrations from three locations, were determined through the enzymatic method. Samples were treated with a-amylase, bacterial protease and fungal glucoamylase. b-glucans were quantified after acid hydrolysis and, the glucose determined for spectrophotometric method. It was verified that samples cultivated inside stoves presented smaller b-glucan concentration (8.4±0.9 and 7.6±2.8g/100g), when compared with samples cultivated in open field (10.1±2.1g/100g). It was also observed that the samples cultivated in similar conditions, even so in different place, presented significant differences (7.6±2.8 and 8.4±0.9g/100g).

Keywords : b-glucan; enzymatic determination; Agaricus blazei Murill.

        · abstract in Portuguese     · text in Portuguese     · pdf in Portuguese