Dietary fibers from mushroom sclerotia: 1. Preparation and physicochemical and functional properties

Ka Hing Wong, Peter C.K. Cheung

Research output: Journal article publicationJournal articleAcademic researchpeer-review

33 Citations (Scopus)

Abstract

Preparation of three novel dietary fibers (DFs) from mushroom sclerotia, namely, Pleurotus tuberregium, Polyporous rhinocerus, and Wolfiporia cocos, by a scale-up modified AOAC procedure using industrial enzymes was investigated. A remarkably high level of total dietary fiber (TDF) ranging from 81.7 to 96.3% sample dry matter (DM), in which a content of nonstarch polysaccharide (NSP) ranging from 86.6 to 94.3% sclerotial TDF DM, was obtained from the three sclerotia. All sclerotial DFs were rich in β-glucan (the glucose residue ranged from 89.7 to 94.5% NSP DM) with a very low level of resistant glycogen (ranged from 3.77 to 3.94% sclerotial TDF DM). All three novel sclerotial DFs also exhibited similar, if not better, physicochemical and functional properties (pH, color, water binding capacity, oil holding capacity, and emulsifying properties) as those of barely DF control and commercial DF-rich ingredients. The potential use of the three mushroom sclerotial DFs as a new β-glucan type DF-rich ingredient in the food industry was discussed.
Original languageEnglish
Pages (from-to)9395-9400
Number of pages6
JournalJournal of Agricultural and Food Chemistry
Volume53
Issue number24
DOIs
Publication statusPublished - 30 Nov 2005
Externally publishedYes

Keywords

  • Industrial enzymes
  • Mushroom sclerotia
  • Physicochemical and functional properties
  • Total dietary fiber

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

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