Different kinds of protein (crude, digestible, non-digestible) were analysed in caps and stipe of Pleurotus ostreatus (oyster mushroom) in four phases of development. The phases examined were: A (cap diameter <5 cm); B (diameter 5-8 cm); C (diameter, 8-10 cm) and D (diameter >10 cm). The Pleurotus variety analysed (the cap and the stipe) has a relative high crude protein content, the main part of which is digestible (average, 92%). During the four stages of fruit body ripening, stage B was the best, with the highest crude and digestible protein concentrations. In stage D the highest nondigestible protein content was measured in the cap and stipe. These data can be used for optimal harvesting of fruit bodies of cultivated P. ostreatus.
|Translated title of the contribution||Crude, digestible and non-digestible proteins in fruit bodies of Pleurotus ostreatus (oyster mushroom)|
|Number of pages||2|
|Journal||Zeitschrift für Lebensmittel-Untersuchung und -Forschung|
|Publication status||Published - Nov 1 1993|
ASJC Scopus subject areas
- Food Science