Functional attributes of ethnically edible ectomycorrhizal wild mushroom Amanita in India

Document Type : Original Article

Authors

Department of Biosciences, Mangalore University, Mangalagangotri, Mangalore 574 199, Karnataka, India

Abstract

d products. This study evaluates functional properties of an ectomycorrhizal wild
mushroom Amanita sp. occurring in the lateritic scrub jungles of southwestern India. Based on
the ethnic knowledge, immature cooked fruit bodies of this mushroom are edible. Standard
protocols were followed to evaluate functional properties of uncooked and cooked immature
fruit bodies (pH-dependent protein solubility; least gelation concentration; water- and oilabsorption
capacities; emulsion and foam properties). The protein solubility was significantly
higher in uncooked against cooked samples (pH 2-8, p<0.05). Cooking has not altered the least
gelation concentration (14%). There was no significant difference between uncooked and cooked
samples (p>0.05) despite water-absorption and oil-absorption capacities were higher in cooked
samples. The emulsion activity (p<0.05), emulsion stability (p<0.05), foam capacity (p<0.01)
and foam stability (p>0.05) were higher in cooked than uncooked samples. The Principal
Component Analysis (PCA) between proximal and functional properties reveals that the crude
protein, total lipids and crude fibre influenced the protein-solubility, emulsion stability and foam
capacity in uncooked samples. In cooked samples, the crude fibre and carbohydrates influenced
all the functional properties studied except for protein solubility. It is assumed that the
composition and proportion of proximal components influence the functional attributes of
Amanita sp. The properties like high emulsion activity, emulsion stability and foam capacity in
cooked mushroom will be useful in formulation of value-added foods or nutraceutical products.

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History

  • Receive Date: 03 September 2018
  • Accept Date: 03 September 2018

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