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Title of article INFLUENCE OF VACUUM-PULSE DRYING ON THE CONTENT OF FREE AMINO ACIDS, TRYPSINE INHIBITOR ACTIVITY AND COMPOSITION OF VOLATILE COMPONENTS OF MUSHROOMS
Authors

Shcheglova I.V. , Biysk Technological Institute (branch), Altai State Technical University named after I. I. Polzunova , ul. Trofimova 27, Biysk, 659305 Russia

Vereshchagin A.L. , Biysk Technological Institute (branch), Altai State Technical University named after I. I. Polzunova , ul. Trofimova 27, Biysk, 659305 Russia , val@bti.secna.ru

Section: FOOD PRODUCTION TECHNOLOGY
Year 2015 Issue 1 DOI 10.12737/11237
Annotation Wild-growing mushrooms traditionally are considered one of the sources of food fibers, vegetable proteins, macro - and - micronutrients, and also flavor components. However, the composition of mushrooms includes antinutritional substances capable to selectively reduce the absorption of certain nutrients. These are primarily antienzymes or proteinase inhibitors, which reduce the absorption of proteins. Previous studies have indicated applicability of vacuum-pulse drying to improve the nutritional value in the edible mushrooms (Cantharellus cibarius Fr .) autohydrolysis of bodies biopolymers of the mushrooms and increase of the rate of swelling in hot water. The possibility of applying a vacuum-pulse drying for increasing the content of free amino acids and reduction of the activity of trypsin inhibitors in edible mushrooms: chanterelles and autumn agarics ( Cantharellus cibarius Fr. ) is shown in this study. In addition, it is established, that the vacuum-pulse method of drying leads to reduction of flavor components content in the edible mushrooms. To study human body digestibility of vacuum-drying product further research is required. The effect of vacuum-pulse drying on flavor properties of mushrooms continues to be a controversial question.
Keywords Mushrooms, vacuum-pulse drying, proteins, amino acids, trypsin inhibitors, volatile components
Artice information Received March 17, 2014
Accepted December 20, 2014
Available online June 30, 2015
Imprint article Shcheglova I.V., and Vereshchagin A.L. Influence of vacuum-pulse drying on the content of free amino acids, trypsine inhibitor activity and composition of volatile components of mushrooms. Food and Raw Materials, 2015, vol. 3, no. 1, pp. 50-55
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