(1-3)(1-6)-β-Glucan-enriched materials from Lentinus edodes mushroom as a high-fibre and low-calorie flour substitute for baked foods

Journal of the Science of Food and Agriculture - Tập 91 Số 10 - Trang 1915-1919 - 2011
Ju-Young Kim1, Seung Mi Lee1, In Young Bae2, Hyuk-Gu Park3, Hyeon Gyu Lee2, Suyong Lee1
1Department of Food Science & Technology and Carbohydrate Bioproduct Research Center, Sejong University, 98 Gunja‐dong, Gwangjin‐gu, Seoul, Korea, 143‐747
2Department of Food and Nutrition, Hanyang University, 17 Haengdang‐dong, Seongdong‐gu, Seoul, Korea 133‐791
3Hana Natural Substance Institute, Hanabiotech Ltd, 456 Yoochon Misanmyun, Yeoncheon‐gun, Kyunggi‐do, Korea, 486‐860

Tóm tắt

Từ khóa


Tài liệu tham khảo

Mantovani, 2008, Beta-glucans in promoting health: Prevention against mutation and cancer, Mutat Res-Rev Mutat, 658, 154, 10.1016/j.mrrev.2007.07.002

Cheung, 2008, Mushrooms As Functional Foods, 10.1002/9780470367285

Zhang, 2004, Evaluation of sulfated fungal b-glucans from the sclerotium of pleurotus tuber-regium as a potential water-soluble anti-viral agent, Carbohydr Res, 339, 2297, 10.1016/j.carres.2004.07.003

Zhang, 2004, Carboxymethylated b-glucans from mushroom sclerotium of pleurotus tuber-regium as novel water-soluble anti-tumor agent, Carbohydr Polym, 57, 319, 10.1016/j.carbpol.2004.05.008

FDA, 1997, Food labeling: Health claims; oats and coronary heart disease, Fed Regist, 62, 3584

Lazaridou, 2007, Molecular aspects of cereal b-glucan functionality: Physical properties, technological applications and physiological effects, J Cereal Sci, 46, 101, 10.1016/j.jcs.2007.05.003

Hong, 2005, Effect of oyster mushroom (Pleurotue ostreatus) powder on bread quality, J Food Sci Nutr, 10, 214

Seguchi, 2001, Effect of maitake (Grifola frondosa) mushroom powder on bread properties, J Food Sci, 66, 261, 10.1111/j.1365-2621.2001.tb11328.x

Singla, 2009, Phenolics and antioxidant activity of a ready-to-eat snack food prepared from the edible mushroom (Agaricus bisporous), Nutr Food Sci, 39, 227, 10.1108/00346650910957474

Kim, 2008, Quality characteristics of noodle added with browned oak mushroom (Lentinus edodes), Kor J Food Cook Sci, 24, 665

Santos-Neves, 2008, A gel-forming b-glucan isolated from the fruit bodies of the edible mushroom pleurotus florida, Carbohydr Res, 343, 1456, 10.1016/j.carres.2008.03.001

Smiderle, 2006, Structural characterization of a polysaccharide and a b-glucan isolated from the edible mushroom flammulina velutipes, Phytochemistry, 67, 2189, 10.1016/j.phytochem.2006.06.022

Association of Official Analytical Chemists, 2002, Official Methods of Analysis

American Association of Cereal Chemists, 2000, Approved Methods of the American Association of Cereal Chemists

Lee, 2005, Effect of shortening replacement with oatrim on the physical and rheological properties of cakes, Cereal Chem, 82, 120, 10.1094/CC-82-0120

Wang, 2004, Chemical components and molecular mass of six polysaccharides isolated from the sclerotium of poria cocos, Carbohydr Res, 339, 327, 10.1016/j.carres.2003.10.006

Zhang, 2002, Transition from triple helix to coil of lentinan in solution measured by SEC, viscometry, and 13C NMR, Polym J, 34, 443, 10.1295/polymj.34.443

Schweiger-Hufnagel, 2000, Identification of the extracellular polysaccharide produced by the snow mold fungus microdochium nivale, Biotechnol Lett, 22, 183, 10.1023/A:1005647928900

Barbosa, 2003, Structural characterization of botryosphaeran: a (1 → 3; 1 → 6)-b-glucan produced by the ascomyceteous fungus, botryosphaeria sp, Carbohydr Res, 338, 1691, 10.1016/S0008-6215(03)00240-4

Pongsawatmanit, 2002, Effect of sucrose on RVA viscosity parameters, water activity and freezable water fraction of cassava starch suspensions, ScienceAsia, 28, 129, 10.2306/scienceasia1513-1874.2002.28.129

Fox, 2004, Ultrasound measurements to monitor the specific gravity of food batters, J Food Eng, 65, 317, 10.1016/j.jfoodeng.2004.01.028

Sakiyan, 2004, Influence of fat content and emulsifier type on the rheological properties of cake batter, Eur Food Res Technol, 219, 635, 10.1007/s00217-004-1020-4

Karaodlu, 2009, Quality and textural behaviour of par-baked and rebaked cake during prolonged storage, Int J Food Sci Technol, 44, 93, 10.1111/j.1365-2621.2007.01650.x

Kim, 1992, Interactions between starches, sugars, and emulsifiers in high-ratio cake model systems, Cereal Chem, 69, 206

Kocer, 2007, Bubble and pore formation of the high-ratio cake formulation with polydextrose as a sugar- and fat-replacer, J Food Eng, 78, 953, 10.1016/j.jfoodeng.2005.11.034

Gómez, 2008, Studies on cake quality made of wheat-chickpea flour blends, LWT-Food Sci Technol, 41, 1701, 10.1016/j.lwt.2007.11.024

Lin, 1994, Enzyme-resistant starch in yellow layer cake, Cereal Chem, 71, 69

Masoodi, 2002, Use of apple pomace as a source of dietary fiber in cakes, Plant Food Hum Nutr, 57, 121, 10.1023/A:1015264032164

Jasberg, 1989, High-fiber, noncaloric flour substitute for baked food. Alkaline peroxide-treated lignocellulose in chocolate cake, Cereal Chem, 66, 209