Kemijski sastav i umami okus samoniklih hrvatskih gljiva

undergraduate thesis

• Title (english): Chemical composition and umami taste of croatian wild edible mushrooms
• Author: Maja Barić
• Mentor: Sunčica Beluhan (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Biochemical Engineering); (Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology); Zagreb
• Defense date and country: 2010-09-16, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

U radu su određivani osnovni kemijski sastav (suha tvar, protein i ukupni ugljikohidrati) i nehlapljivi sastojci (aminokiseline i 5’-ribonukleotidi) šest popularnih hrvatskih amoniklih vrsta gljiva (Agaricus campestris, Boletus edulis, Cantharellus cibarius, Flammulina velutipes, Morchella elata, and Pleurotus ostreatus). Sve proučavane gljive pokazale su se kao dobar izvor proteina (27.95–38,89 g/100 g) i ukupnih ugljikohidrata (42,62–64,27 g/100 g). Boletus edulis imao je najveću (19,87 mg/g), a Morchella elata (14.25 mg/g) najmanju koncentraciju esencijalnih aminokiselina. Pronađeno je da su sastojci okusno slični mononatrijevom glutaminatu i okusni 5’-nukleotidi najviše zastupljeni u gljivi vrste Morchella elata (38,29 mg/g i 13,88 mg/g), a najmanje u vrsti Flammulina velutipes (7,63 mg/g i 1,05 mg/g). Ekvivalentne koncentracije umami okusa šest samoniklih hrvatskih gljiva bili su u rasponu od 73,78 do 1186,45 g MSG/100 g s. tv., cime je dokazano da sve istraživane gljive imaju vrlo izražen umami okus.

Abstract (english)

The chemical composition (dry matter, crude protein and total carbohydrates) and nonvolatile components content ( free amino acids and 5’-nucleotides) of six popular Croatian wild edible mushroom species (Agaricus campestris, Boletus edulis, Cantharellus cibarius, Flammulina velutipes, Morchella elata, and Pleurotus ostreatus) were determined. All investigated mushrooms were found to be good sources of proteins and total carbohydrates, with contents varying in the ranges 27.95–38.89, and 42.62–64.27 g/100 g, respectively. Boletus edulis (19.87 mg/g) showed the highest concentration of essential amino acids and Morchella elata (14.25 mg/g) the lowest concentration. Monosodium glutamate-like components and total flavor 5’-nucleotides were the highest in Morchella elata (38.29 mg/g and 13.88 mg/g, respectively), and lowest in Flammulina velutipes (7.63 mg/g and 1.05 mg/g, respectively). Equivalent umami concentration values in six Croatian wild edible mushrooms ranged from 73.78 to 1186.45 g MSG/100 g dry weight, and overall, all these mushrooms possessed highly umami taste.

• Keywords: samonikle jestive gljive; kemijski sastav; aminokiseline; 5'-nukleotidi; ekvivalentna koncentracija umami okusa
• Keywords (english): Wild edible mushrooms; Chemical composition; Free amino acids; 5’-Nucleotides; Equivalent umami concentration
• Language: croatian
• URN:NBN: urn:nbn:hr:159:680906
• Study programme: Title: Biotechnology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-06-02 12:10:26