期刊
FOOD CHEMISTRY
卷 99, 期 2, 页码 394-400出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2005.08.030
关键词
Tuber melanosporum; truffle; maturation; ascocarp; biochemical characteristics
Tuber melanosporum is a mycorrhizal ascomycetous fungus with subterranean fruiting bodies. With the aim of characterizing its state of maturity, we have undertaken a comparative analysis of the biochemical composition of tree stages. The various components were determined by the usual chromatographic and spectrometric techniques. The results showed that the factors characterizing the mature truffle are a relatively high level of carbohydrates and melanin (30% and 15% by dry weight, respectively) and the presence of rhamnose, calcium and iron. These biochemical markers could be used as indicators of the degree of ascocarp development and the attainment of maturity. (c) 2005 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据