Über die Aminosäurezusammensetzung der eßbaren Russula(Täubling)-und Agaricus(Champignon)-Großpilzarten

Translated title of the contribution: Data on amino acid concentrations of edible Russula and Agaricus mushroom species

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Abstract

The amino acid concentrations of six samples (five species) of the genus Russula and of seven samples (five species) of the genus Agaricus were determined. The Russula samples have significantly lower total amino acid concentrations (14.79% of the dry weight), than the Agaricus species (23.75%). Essential amino acids occur in both groups in appreciable concentrations: 48.9% of the total amino acid concentration for Russula and 46.4% for Agaricus. Between the cultivated varieties and the wild species of Agaricus are insignificant differences in the total amino acid concentration, but the quantities of certain essential amino acids were lower, whereas the concentration of Glu was higher in the wild species.

Original languageGerman
Pages (from-to)381-384
Number of pages4
JournalZeitschrift für Lebensmittel-Untersuchung und -Forschung
Volume197
Issue number4
DOIs
Publication statusPublished - Oct 1 1993

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ASJC Scopus subject areas

  • Food Science

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