EJONS INTERNATIONAL JOURNAL ON MATHEMATICS, ENGINEERING & NATURAL SCIENCES ISSN 2602 - 4136

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Abstract



Saffron Milk Cap mushroom (Lactarius deliciosus) is a type of mushroom, which has traditionally been consumed and found in marketplaces and bazaars in the Aegean, Marmara and Western Mediterranean, and especially in the Black Sea region. Its nutritional value is considerably high. This nutritive value depends on high amounts of amino acids, vitamins and minerals, the low ratio of fat, and the fatty acids, which is nutritionally important, among its components. The introduction of these nutritional elements carries importance in terms of the studies on the cultivation of this type of mushroom and its being a commercial commodity, as well as in terms of its qualifications. Besides the studies on various vitamins, minerals, heavy metals, total protein, crude ash, fat, sugar and phenolic substances, there's no study on the amino acid content of the L. deliciosus in our country, and the studies on its vitamin values are partial. In the study, it was aimed to reveal the amino acid structure of L. deliciosus, which is picked from the Safranbolu region, as an important value. The first objective of this study was to determine the ratios of 21 amino acids. This is important both for the nutritional value of the mushroom and for the national and international trade. On the other hand, the change in the amounts of amino acids was examined by subjecting the mushrooms to the heat treatment. The purpose of this process was to determine the amount of deviation of the amino acid content of the mushroom after the heat treatment and to develop a new method and validation for the determination of the amino acid content. In the end, the Saffron Milk Cap mushroom can be obtained with a different method. The Saffron Milk Cap mushroom is rich in amino acid content and it was determined that this content is affected by heat treatment. The values of the amino acids were found to be extremely high as 49.70, 20.30, 17.43, 15.05, 13.56, 9.48, 8.87, 6.03, 5.79, 4.63, 4.37, 3.39, 3.01, 1.50 (mg / g) for tyrosine,valine, arginine, hydroxyproline, phenylalanine, leucine, ornithine, alanine, isoleucine, tryptophan, proline, histidine, threonine, aspartic acid and lysine respectively.



Keywords
Lactarius deliciosus, amino acid, healthy nutrition, nutritional elements, heat treatment



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