Artículos de revistas
β-Glucan content and hydration properties of filamentous fungi
Fecha
2012-12Registro en:
Kyanko, M. V.; Canel, Romina Soledad; Ludemann, Vanesa; Pose, Graciela Noemi; Wagner, Jorge Ricardo; β-Glucan content and hydration properties of filamentous fungi; Springer; Applied Biochemistry and Microbiology; 49; 1; 12-2012; 41-45
0003-6838
1608-3024
CONICET Digital
CONICET
Autor
Kyanko, M. V.
Canel, Romina Soledad
Ludemann, Vanesa
Pose, Graciela Noemi
Wagner, Jorge Ricardo
Resumen
The aim of this work was to isolate and identify filamentous fungi from several sources to study the dietary fiber and β-glucan content. The fungal hydration properties such as water absorption and water holding capacities were also evaluated. Total dietary fiber of isolates exhibited a noticeable variability from 16 to 53% and the highest values were obtained for the genera Paecilomyces and Penicillium, a fact consistent with a higher content of β-glucans (24 and 17%, respectively), higher than previously reported for Basidiomycetes and yeast. We observed a large decrease (75%) in the water holding capacity when the mycelia were dried. Isolates of filamentous fungi with greater water holding capacity also exhibited greater absorption capacity. Paecilomyces variotii and Penicillium nalgiovense had the best hydration properties. Our results contribute to the search for new unconventional ingredients providing a high protein and β-glucans content. The addition of these dried mycelia could change the hydration properties in the food system.