文献类型： 外文期刊
作者： Li, Shunfeng 1 ; Wang, Anjian 1 ; Liu, Lina 1 ; Tian, Guangrui 1 ; Wei, Shuxin 1 ; Xu, Fangfang 1 ;
作者机构： 1.Henan Acad Agr Sci, Inst Agroprod Proc, 116 Huayuan Rd, Zhengzhou 450002, Henan, Peoples R China
关键词： Lentinus edodes stipes; Minerals; Amino acids; Taste compounds; Aroma compounds
期刊名称：JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION （ 影响因子：2.431； 五年影响因子：2.347 ）
ISSN： 2193-4126
年卷期： 2018 年 12 卷 3 期
页码：
收录情况： SCI
摘要： Shiitake mushroom stipes, the main by-products during mushroom processing, were often abandoned as waste. For the full utilization of the stipes, the main nutrients, minerals, free amino acids, non-volatile and volatile compounds in the stipes of shiitake mushroom were investigated. Results showed that the stipes contained 82.94 g/kg fiber and 439.56 g/kg carbohydrate, which were significantly higher than that in caps, and calcium content in stipes (370.10 g/kg) was significant higher than that in caps. 18 amino acids and the ratio of essential and nonessential amino acids in stipes were more closely to model protein than those in caps, while taste amino acids contents and flavor 5E(1)-nucleotides in stipes were significantly lower than those in caps, and equivalent umami concentration in stipes was one-fifth of that in caps. In addition, the main volatile compounds showed no significant difference in both stipes and caps. Thus, the stipes were more nutritional than caps in the contents of fiber, carbohydrate and calcium, and could be used as dietary ingredients to enrich them for health benefit.
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