Food Science and Technology (Campinas)
versión impresa ISSN 0101-2061versión On-line ISSN 1678-457X
PARK, Yong K.; IKEGAKI, Masaharu; ALENCAR, Severino M. y 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 0101-2061. 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).
Palabras clave : b-glucan; enzymatic determination; Agaricus blazei Murill.