Consumer perception of extruded snacks containing brown rice and dried mushroom

Effects of mushroom type, seasoning and health benefit information (HBI) on consumers’ saltiness expectation, sensory liking, elicited emotions and purchase intent (PI) of extruded snacks were investigated. Five snacks were evaluated: straw mushroom (Volvariella volvacea) extrudates without (SME) or with seasoning (SMES), phoenix mushroom (Pleurotus pulmonarius) extrudates without (PME) or with seasoning (PMES), and the control without mushroom and seasoning. Hedonic scores and positive emotions were generally higher for seasoned mushroom-containing snacks (SMES and PMES) with 65% and 75.83% of consumers reporting willingness to purchase, respectively, after receiving HBI. Bored, interested and satisfied were identified as significant emotional predictors for PI odds. Flavour, saltiness, overall liking, bored, good and interested were critical attributes, differentiating snacks. This study demonstrated that sensory liking and PI of extruded brown rice-based snacks containing mushroom could be improved through savoury seasoning addition, which also allowed saltiness expectations to be met.     

Chemistry and Toxicology of Major Bioactive Substances in Inocybe Mushrooms

Mushroom poisoning has always been a threat to human health. There are a large number of reports about ingestion of poisonous mushrooms every year around the world. It attracts the attention of researchers, especially in the aspects of toxin composition, toxic mechanism and toxin application in poisonous mushroom. Inocybe is a large genus of mushrooms and contains toxic substances including muscarine, psilocybin, psilocin, aeruginascin, lectins and baeocystin. In order to prevent and remedy mushroom poisoning, it is significant to clarify the toxic effects and mechanisms of these bioactive substances. In this review article, we summarize the chemistry, most known toxic effects and mechanisms of major toxic substances in Inocybe mushrooms, especially muscarine, psilocybin and psilocin. Their available toxicity data (different species, different administration routes) published formerly are also summarized. In addition, the treatment and medical application of these toxic substances in Inocybe mushrooms are also discussed. We hope that this review will help understanding of the chemistry and toxicology of Inocybe mushrooms as well as the potential clinical application of its bioactive substances to benefit human beings.     

Factors Affecting 1-Octen-3-ol in Mushrooms at Harvest and During Postharvest Storage

Harvesting experiments revealed that immature whole mushrooms with closed veils had higher 1-octen-3-0l levels than more mature whole mushrooms with open veils. The l-octen-3-01 content of the gills was higher in immature mushrooms with closed veils, gradually decreased with maturity as the veil opened, and finally increased after the gills were well exposed. Postharvest experiments demonstrated that storage temperature influenced the activity of lipoxygenase-hydroperoxide lyase, but no differences in 1-octen-3-01 content were observed. Enzyme activity as well as 1-octen-3-01 content decreased during storage. Addition of calcium chloride to irrigation water, employed to improve quality and shelf life of fresh mushrooms, increased the amount of l-octen-3-01 immediately after harvest.     

Application of enzymatically gelled chitosan solutions to water‐resistant adhesives

An investigation was undertaken on the application of dilute chitosan solutions gelled by tyrosinase‐catalyzed reaction with 3,4‐dihydroxyphenethylamine (dopamine). The tyrosinase‐catalyzed reaction with dopamine conferred water‐resistant adhesive properties to the semidilute chitosan solutions. The viscosity of the chitosan solutions increased highly by the tyrosinase‐catalyzed reaction and the subsequent reactions between o‐quinone compounds and chitosan. These highly viscous, gel‐like modified chitosan materials were allowed to spread onto the surfaces of the glass slides, which were tightly lapped together and held them in water. Tensile shear adhesive strength of over 400 kPa was observed for the modified chitosan samples. The increase in the amino group concentration of the chitosan solutions and the molecular mass of the chitosan used effectively led to the increase in adhesive strength of the glass slides. In addition, in the case where the chitosan solution was gelled by the enzymatic reaction with dopamine in the presence of poly(ethylene glycol), adhesive strength sharply increased at shorter reaction times concomitantly with the increase in the viscosity of the chitosan solutions because the tyrosinase activity effectively was retained by poly(ethylene glycol). © 2007 Wiley Periodicals, Inc. J Appl Polym Sci 104: 1818–1827, 2007     

不同食用菌多糖含量的比较研究

通过灵芝、香菇、虫草、灰树花、羊肚菌五种不同食用菌中多糖含量的比较研究,了解了这五种食用菌多糖产品的含量。采用水提醇沉法提取多糖,苯酚-硫酸比色法测定多糖含量。结果表明,苯酚-硫酸比色法测定五种多糖产品的加样回收率平均为99.28%。该法操作简单、准确,具有较好的稳定性及重现性。灰树花多糖含量最高,虫草多糖含量最低。     

Olfactory aposematism

Visual and acoustic cues may serve as aposematic signals that warn predators of poisonous foods. Olfactory aposematism, the use of innocuous odors as warning signals for toxic foods, is another possible means of alerting an animal that a potential food item is unpalatable. Although it has been suggested that olfactory aposematism might be the principle mode of warning utilized by plants in their defense against herbivores, experimental evidence is lacking. This study demonstrates that the opossum,Didelphis virginiana, can utilize an innocuous volatile compound found naturally in a mushroom as a warning signal for a delayed illness caused by mushroom toxin. This supports the contention that characteristic odors of toxic plants may serve a warning function, protecting herbivores from being poisoned and plants from being consumed.     

牡蛎糖原的提取、纯化及补体活性研究

采用酶解结合醇沉法从新鲜牡蛎中提取制备牡蛎糖原(oyster glycogen,OG),经阴离子交换柱DEAE-52、葡聚糖凝胶柱SephadexG-100分离纯化,得到纯度较高的牡蛎糖原组分OG11.其蛋白质量分数为0.33％,糖质量分数为97.77％.用气相色谱法对OG11进行单糖组成鉴定,结果表明其中只含有葡萄糖...     

碳源和氮源对平菇（PH06）菌丝生长的影响

试验选取四种碳源及每种碳源七种不同浓度,同时选取六种氮源每种氮源七种不同浓度,进行对比试验从中选出适合平菇（PH06）菌丝生长的最佳碳源及氮源.实验证明,固体培养基中平菇（PH06）菌丝生长的最佳碳源是浓度为1.5%可溶性淀粉.最佳氮源是浓度为0.7%蛋白胨和浓度为0.7%酵母粉,最佳碳氮源组合是浓度为0.5%的麦芽糖与浓度为0.7%的酵母粉.     

Modified atmosphere packaging of fresh produce using microporous earthenware material

Microporous earthenware sheets of 5.5–5.6mm thickness were fabricated with or without a glazing treatment by passing through a sequential firing procedure in a furnace. Their microstructure and gas permeability against oxygen and carbon dioxide were measured and examined for their usability in modified atmosphere packaging of fresh produce. Compared with plastic packaging materials, earthenware sheets with a high proportion of micropores had very high gas permeability and gave CO₂:O₂ permeability ratios close to 1. Glazing treatment smoothed the surface by clogging the pores on the surface and significantly decreased gas permeability, without affecting the internal microstructure of the earthenware. When the earthenware sheet was combined with a plastic box and used in packaging for strawberries and enoki mushrooms at 5°C, its unique permeability properties developed a modified atmosphere that was beneficial for preserving the quality of the produce. Changes in the earthenware's permeability characteristics due to moisture adsorption and condensation need to be resolved so that the dynamic changes occurring in package atmosphere over time can be better understood. Copyright © 2006 John Wiley & Sons, Ltd.     

Antioxidant effects of gallic acid alkyl esters of various chain lengths in oyster during frying process

The antioxidant effects of gallic acid (GA) and its alkyl esters including methyl gallate, ethyl gallate, propyl gallate, butyl gallate (GA-C4), octyl gallate, lauryl gallate, hexadecyl gallate and octadecyl gallate in frying oil (soybean oil) and oyster during frying were investigated. Rancimat induction period (RIP) assay indicated GA and its alkyl esters effectively improved the oxidative stability of soybean oil according to the ‘polar paradox’; that is, the antioxidant effects of the polyphenols decreased in lipid system with the increasing of hydrophobicity. Results also indicated that GA and its alkyl esters all effectively retarded lipid oxidation in oyster tissue according to parameters including RIP, peroxide value and electron spin resonance assays. Moreover, the antioxidant efficiency in oyster increased with the alkyl chain length until GA-C4, and thereafter, the antioxidant effects decreased, similar to the ‘cut-off effect’. This study provides basic data for improving the oxidative stability of seafood during frying.