日光または紫外線照射キノコの遊離アミノ酸の変化

概要

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The quantitative difference of free amino acids, which are responsible for the tastes, was investigated in fungi by sun or ultraviolet light irradiation, when vitamin D_2 was produced from ergosterol . The contents of the free amino acids in Shiitake, Hiratake and Enokitake were 2180, 6370 and 2730 mg% in dry matter, respectively. Glutamic acid (436-770 mg% in dry matter) attained to the highest amount among these fungi examined. When the fungi were exposed to sun or ultraviolet light for 3 hr, the amounts of the free amino acids in these fungi examined increased, but there were no significant differences in the amino acid pattern. Roughly speaking, by sun or ultraviolet light irradiation Umami and sweet tasty amino acids increased but bitter tasty amino acids decreased. During the storage of raw fungi both amount of the free amino acids and ammonia increased, the other hand, during the storage after ultraviolet light irradiation for 3 hr the amount of the free amino acid increased but that in ammonia was unchanged. In Conclusion, it is not too much to say that fungi are excellent food because vitamin D_2 was produced, the taste showed no decrease and also the freshness was kept in fungi by ultraviolet light irradiation.
1991-05-15