Foods and Raw Materials Foods and Raw Materials Foods and Raw Materials 2308-4057 2310-9599 6a84bb1b94fbba14f7857a79 10.12737/11237 FOOD PRODUCTION TECHNOLOGY FOOD PRODUCTION TECHNOLOGY FOOD PRODUCTION TECHNOLOGY INFLUENCE OF VACUUM-PULSE DRYING ON THE CONTENT OF FREE AMINO ACIDS, TRYPSINE INHIBITOR ACTIVITY AND COMPOSITION OF VOLATILE COMPONENTS OF MUSHROOMS INFLUENCE OF VACUUM-PULSE DRYING ON THE CONTENT OF FREE AMINO ACIDS, TRYPSINE INHIBITOR ACTIVITY AND COMPOSITION OF VOLATILE COMPONENTS OF MUSHROOMS Щеглова Ирина Владимировна Shcheglova Irina Владимировна irinav21@mail.ru Верещагин Александр Леонидович Vereshchagin Aleksandr Леонидович val@bti.secna.ru 01 07 2015 01 07 2015 50 55 © 2015 Щеглова И.В., Верещагин А.Л. © 2015 Shcheglova I.В., Vereshchagin A.Л. 2015 Щеглова Ирина Владимировна, Верещагин Александр Леонидович Shcheglova Irina Владимировна, Vereshchagin Aleksandr Леонидович https://jsocnet.ru/en/nauka/publications/6a84bb1b94fbba14f7857a79/view

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.

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.

 Mushrooms vacuum-pulse drying proteins amino acids trypsin inhibitors volatile components.

Kalač, P., A review of chemical composition and nutritional value of wild-growing and cultivated mushrooms, Journal of the Science of Food and Agriculture, 2013, vol. 93, no. 2, pp. 209-218; DOI: 10.1002/jsfa.5960. Kalač, P., A review of chemical composition and nutritional value of wild-growing and cultivated mushrooms, Journal of the Science of Food and Agriculture, 2013, vol. 93, no. 2, pp. 209-218; DOI: 10.1002/jsfa.5960. Bakaytis, V.I., Upravlenie kachestvom i assortimentom gribnoj produkcii (Management of quality and assortment of mushroom products), Novosibirsk: Sib. Univ. Publ., 2005. 320p. Bakaytis, V.I., Upravlenie kachestvom i assortimentom gribnoj produkcii (Management of quality and assortment of mushroom products), Novosibirsk: Sib. Univ. Publ., 2005. 320p. Ming, T., Li, Ji., Huo, P., Wei, Ya., and Chen, Xi., Analysis of free amino acids in Russula griseocarnosa harvested at different stages of maturity using iTRAQ-LC-MS/MS, Food Analytical Methods, October 2014, vol. 7, no. 9, pp. 1816-1823. DOI 10/1007/s12161-014-9817-7. Ming, T., Li, Ji., Huo, P., Wei, Ya., and Chen, Xi., Analysis of free amino acids in Russula griseocarnosa harvested at different stages of maturity using iTRAQ-LC-MS/MS, Food Analytical Methods, October 2014, vol. 7, no. 9, pp. 1816-1823. DOI 10/1007/s12161-014-9817-7. Tsapalova, I.Je., and Bakaytis, V.I., Dikorastushhie s"edobnye griby kak istochnik belkovyh veshhestv (Wild edible mushrooms as a source of protein substances), Izvestia vuzov. Pishevaya tekhnologia (Transactions of Higher Education Institutions. Food Technology), 2004, no. 1, pp. 64-65. Tsapalova, I.Je., and Bakaytis, V.I., Dikorastushhie s"edobnye griby kak istochnik belkovyh veshhestv (Wild edible mushrooms as a source of protein substances), Izvestia vuzov. Pishevaya tekhnologia (Transactions of Higher Education Institutions. Food Technology), 2004, no. 1, pp. 64-65. Ribeiro, B., Comparative study on free amino acid composition of wild edible mushroom species, Journal of agricultural and food chemistry, 2008, vol. 56, pp. 10973-10979. Ribeiro, B., Comparative study on free amino acid composition of wild edible mushroom species, Journal of agricultural and food chemistry, 2008, vol. 56, pp. 10973-10979. Gzogyan, L.A., Proskuryakov, M.T., Ievleva, E.V., and Valueva, T.A., Tripsinopodobnye proteinazy i ingibitory tripsina v plodovyh telah vysshih gribov (Trypsin like proteinases and trypsin inhibitors in fruit bodies of extra quality mushrooms), Prikladnaya Biokhimiya i Mikrobiologiya (Applied Biochemistry and Microbiology), 2005, vol. 41, no. 6, pp. 612-615. Gzogyan, L.A., Proskuryakov, M.T., Ievleva, E.V., and Valueva, T.A., Tripsinopodobnye proteinazy i ingibitory tripsina v plodovyh telah vysshih gribov (Trypsin like proteinases and trypsin inhibitors in fruit bodies of extra quality mushrooms), Prikladnaya Biokhimiya i Mikrobiologiya (Applied Biochemistry and Microbiology), 2005, vol. 41, no. 6, pp. 612-615. Mosolov, V.V., and Valueva, T.A., Rastitel´nye belkovye ingibitory protealiticheskih fermentov (Plant protein inhibitors of proteolytic enzymes), Moscow: Nauka, 1993. 207 p. Mosolov, V.V., and Valueva, T.A., Rastitel´nye belkovye ingibitory protealiticheskih fermentov (Plant protein inhibitors of proteolytic enzymes), Moscow: Nauka, 1993. 207 p. Vetter, J., Trypsin inhibitor activity of basidiomycetous mushrooms, European Food Research and Technology, 2000, vol. 211, no. 5, pp. 346-348. Vetter, J., Trypsin inhibitor activity of basidiomycetous mushrooms, European Food Research and Technology, 2000, vol. 211, no. 5, pp. 346-348. Bakaytis, V.I., Basalaeva, S.N., and Sobolev, V.V., Antialimentarnye veshhestva gribov i zagrjazniteli himicheskogo i biologicheskogo proishozhdenija (Antialimentary compounds of mushrooms versus chemical and biological pollutants), Materialy mezhdunarodnoy nauchno-prakticheskoy konferentsii “Regional´nyy rynok tovarov i uslug: innovatsionnye tekhnologii i organizatsiya biznesa” (Proc. of the Int. Sci. and Prac. Conf. “Regional market of goods and services: Innovative technologies and business organization”), Habarovsk, 2008, pp. 216-221. Bakaytis, V.I., Basalaeva, S.N., and Sobolev, V.V., Antialimentarnye veshhestva gribov i zagrjazniteli himicheskogo i biologicheskogo proishozhdenija (Antialimentary compounds of mushrooms versus chemical and biological pollutants), Materialy mezhdunarodnoy nauchno-prakticheskoy konferentsii “Regional´nyy rynok tovarov i uslug: innovatsionnye tekhnologii i organizatsiya biznesa” (Proc. of the Int. Sci. and Prac. Conf. “Regional market of goods and services: Innovative technologies and business organization”), Habarovsk, 2008, pp. 216-221. Zaikova, G.E., Khimiya i obespechenie chelovechestva pishchey (Chemistry and ensuring of humanity food), Moscow: Mir, 1986. 616 p. Zaikova, G.E., Khimiya i obespechenie chelovechestva pishchey (Chemistry and ensuring of humanity food), Moscow: Mir, 1986. 616 p. Pokrovskiy, A.A., Metabolicheskie aspekty farmakologii i toksikologii pishhi (Metabolic aspects of food pharmacology and toxicology), Moscow: Meditsina, 1979. 184 p. Pokrovskiy, A.A., Metabolicheskie aspekty farmakologii i toksikologii pishhi (Metabolic aspects of food pharmacology and toxicology), Moscow: Meditsina, 1979. 184 p. Radzhabov, L.R., Nigmonov, M., and Shibnev, V.A., Soderzhanie belka, masla i aktivnost´ ingibitora tripsina v razlichnyh sortah soi (The content of protein and oil, and trypsin inhibitor activity in various sorts of soya), Himija prirodnyh soedinenij (Chemistry of natural compounds), 1980, no. 1, pp. 84-88. Radzhabov, L.R., Nigmonov, M., and Shibnev, V.A., Soderzhanie belka, masla i aktivnost´ ingibitora tripsina v razlichnyh sortah soi (The content of protein and oil, and trypsin inhibitor activity in various sorts of soya), Himija prirodnyh soedinenij (Chemistry of natural compounds), 1980, no. 1, pp. 84-88. Petibskaya, V.S., Erashova, L.D., Ermolenko, R.S., et al., Sposob proizvodstva konservov iz soi (Methods of production of canned soya), Patent RF, no. 2105482, 1998. Petibskaya, V.S., Erashova, L.D., Ermolenko, R.S., et al., Sposob proizvodstva konservov iz soi (Methods of production of canned soya), Patent RF, no. 2105482, 1998. Koroteeva, E.A., Berezovikova, I.P., Vloshchinskiy, P.E., and Dorogina, O.V., Vlijanie mikronizacii i kulinarnoj obrabotki na aktivnost´ ingibitorov tripsina v zernobobovyh. (Influence of micronization and culinary treatment on loguminous plants trypsin inhibitor activity), Voprosy pitaniya (Nutrition Problems), 2008, vol. 77, no.1, pp. 62-64. Koroteeva, E.A., Berezovikova, I.P., Vloshchinskiy, P.E., and Dorogina, O.V., Vlijanie mikronizacii i kulinarnoj obrabotki na aktivnost´ ingibitorov tripsina v zernobobovyh. (Influence of micronization and culinary treatment on loguminous plants trypsin inhibitor activity), Voprosy pitaniya (Nutrition Problems), 2008, vol. 77, no.1, pp. 62-64. Shheglova, I.V., and Vereshchagin, A.L., Vakuumno-impul´snaja obrabotka gribov (Vacuum-pulse treatment of mushrooms), Produkty dlitel´nogo hranenija: konservirovannye, upakovannye v vakuume, bystrozamorozhennye, sushenye (Products of prolonged storage, frozen, packed and dried), 2008, no.4, pp. 12-14. Shheglova, I.V., and Vereshchagin, A.L., Vakuumno-impul´snaja obrabotka gribov (Vacuum-pulse treatment of mushrooms), Produkty dlitel´nogo hranenija: konservirovannye, upakovannye v vakuume, bystrozamorozhennye, sushenye (Products of prolonged storage, frozen, packed and dried), 2008, no.4, pp. 12-14. Fischer, K.H., and Grosch, W., Volatile compounds of importance in the aroma of mushrooms (Psalliota bispora), Lebensm. Wiss. Technol. 1987, vol. 20, no.3, pp. 233-236. Fischer, K.H., and Grosch, W., Volatile compounds of importance in the aroma of mushrooms (Psalliota bispora), Lebensm. Wiss. Technol. 1987, vol. 20, no.3, pp. 233-236. Misharina, T.A., Muhutdinova, S.M., Zharikova, G.G., Terenina, M.B., and Krikunova, N.I., Vlijanie termicheskoj obrabotki na sostav letuchih komponentov belyh gribov (Boletus edulis) (The Influence of heat treatment on the content of volatile components in white mushrooms (Boletus edulis)), Himija rastitel´nogo syr´ja (Chemistry of vegetable raw materials), 2008, no. 3. pp. 97-101. Misharina, T.A., Muhutdinova, S.M., Zharikova, G.G., Terenina, M.B., and Krikunova, N.I., Vlijanie termicheskoj obrabotki na sostav letuchih komponentov belyh gribov (Boletus edulis) (The Influence of heat treatment on the content of volatile components in white mushrooms (Boletus edulis)), Himija rastitel´nogo syr´ja (Chemistry of vegetable raw materials), 2008, no. 3. pp. 97-101. Maga, J.A., Mushroom Flavor, J. Agric. Food Chem., 1981, vol. 29, no.1, pp. 4-7. Maga, J.A., Mushroom Flavor, J. Agric. Food Chem., 1981, vol. 29, no.1, pp. 4-7. Mau, J.-L., Chyau, C., Tseng, Y.-H., and Li, J.-Y., Flavor compounds in straw mushrooms Volvariella volvacea harvested at different stages of maturity, J. Agric. Food Chem., 1997, vol. 45, no.12, pp. 4726-4729. Mau, J.-L., Chyau, C., Tseng, Y.-H., and Li, J.-Y., Flavor compounds in straw mushrooms Volvariella volvacea harvested at different stages of maturity, J. Agric. Food Chem., 1997, vol. 45, no.12, pp. 4726-4729. Pinho, P.G., Ribeiro, B, Gonçalves, R. F., Baptista, P.P., Valentão, R.M., and Andrade, P.B., Correlation between the pattern volatiles and the overall aroma of wild edible mushrooms, J. Agric. Food Chem., 2008, vol. 56, pp. 1704-1712. Pinho, P.G., Ribeiro, B, Gonçalves, R. F., Baptista, P.P., Valentão, R.M., and Andrade, P.B., Correlation between the pattern volatiles and the overall aroma of wild edible mushrooms, J. Agric. Food Chem., 2008, vol. 56, pp. 1704-1712. Ermakov, A. I., Arasimovich, V.V., and Jarosh, N.P., Metody biohimicheskogo issledovanija rastenij (Methods of biochemical study of plants), Moscow: Agropromizdat, 1987. 430 p. Ermakov, A. I., Arasimovich, V.V., and Jarosh, N.P., Metody biohimicheskogo issledovanija rastenij (Methods of biochemical study of plants), Moscow: Agropromizdat, 1987. 430 p. Gofman, J.J., and Vaysblay, I.M., Opredelenie ingibitora tripsina v semenah goroha (Determination of trypsin inhibitor in pea seeds), Prikladnaya Biokhimiya i Mikrobiologiya (Applied Biochemistry and Microbiology), 1975, Vol. 11, no. 5, pp. 777-783. Gofman, J.J., and Vaysblay, I.M., Opredelenie ingibitora tripsina v semenah goroha (Determination of trypsin inhibitor in pea seeds), Prikladnaya Biokhimiya i Mikrobiologiya (Applied Biochemistry and Microbiology), 1975, Vol. 11, no. 5, pp. 777-783.