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Enzymatic Digestibility Of Naturally Grown Edible Mushroom Species

Chaitali, D.Dekiwadia (2006) Enzymatic Digestibility Of Naturally Grown Edible Mushroom Species. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Mushrooms represent the circumscribed group of basidomycetous fungi endowed with lignocelluloytic activity, that serves to biotransform the natural agro-residues into useful forms of food ,as mushroom fruiting bodies ,aptly designated as “Food delicacies “, because of their characteristic biting texture and pleasant flavor. As low calorie foods due to lack of starch, however glycogen being present (~8% on dry weight), besides the characteristic mushroom protein constituted by most of the Essential amino acids,has offered the scope for mushrooms as useful dietary foods. The present study was undertaken to evaluate the three select mushroom species, with high, medium and low protein contents, for their degree of in vitro digestibility, affected through step-wise digestion by selected set of enzymes.This will be an indirect measure and indication of what would be the probable digestibility of the mushroom species, when consumed. The present study was programmed with experiments on: 1) Estimation of protein contents of mushroom species, 2) Step-wise digestion of the three select mushroom species with pepsin-pancreatin, followed by the degree of solubility of the mushroom protein. 3) Similarly, the three select mushroom species were incubated with α-amylase to digest the glycogen and correspondingly estimation of,the degree of solubilisation and release of sugars were estimated. 4) Mathematical summation of the above two steps of digestion was taken as the total in vitro digestibility. 5) However, of theoretical interest the mushroom residue left after the above two steps of digestion was subjected to digestibility by incubation with cellulose and the degree of solubility is reported.
Uncontrolled Keywords: mushroom edible mushroom enzymatic digestibility
Subjects: 600 Technology > 08 Food technology > 29 Microbiological food > 03 Mushroom
600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 06 Mar 2007
Last Modified: 28 Dec 2011 09:26
URI: http://ir.cftri.com/id/eprint/442

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