Roh-, verdauliche und unverdauliche Fruchtkörperproteine in Austernseitlingen Pleurotus ostreatus (Pilze)

Translated title of the contribution: Crude, digestible and non-digestible proteins in fruit bodies of Pleurotus ostreatus (oyster mushroom)

János Vetter, Imre Rimóczi

Research output: Contribution to journalArticle

14 Citations (Scopus)

Abstract

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 contributionCrude, digestible and non-digestible proteins in fruit bodies of Pleurotus ostreatus (oyster mushroom)
Original languageGerman
Pages (from-to)427-428
Number of pages2
JournalZeitschrift für Lebensmittel-Untersuchung und -Forschung
Volume197
Issue number5
DOIs
Publication statusPublished - Nov 1 1993

ASJC Scopus subject areas

  • Food Science

Fingerprint Dive into the research topics of 'Crude, digestible and non-digestible proteins in fruit bodies of Pleurotus ostreatus (oyster mushroom)'. Together they form a unique fingerprint.

  • Cite this