Table 1.
Effect of cooking methods on free amino acids in three kinds of L. edodes (mg/g).
| Amino Acids | 0912 | LM | 808 | |||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| UN | ST | HP | MI | BO | FR | UN | ST | HP | MI | BO | FR | UN | ST | HP | MI | BO | FR | |
| Asp | 0.97 ± 0.00 a | 0.77 ± 0.24 ab | 1.09 ± 0.03 a | 0.98 ± 0.07 a | 0.49 ± 0.21 b | 0.57 ± 0.06 b | 0.28 ± 0.03 b | 0.21 ± 0.01 b | 0.67 ± 0.02 a | 0.25 ± 0.00 b | 0.27 ± 0.01 b | 0.28 ± 0.21 b | 1.02 ± 0.01 a | 0.95 ± 0.01 a | 0.67 ± 0.06 ab | 0.53 ± 0.2 b | 0.43 ± 0.16 b | 0.41 ± 0.16 b |
| Glu | 1.75 ± 0.02 b | 1.68 ± 0.08 b | 1.78 ± 0.01 b | 2.02 ± 0.06 a | 1.08 ± 0.02 c | 1.17 ± 0.09 c | 2.69 ± 0.07 a | 2.16 ± 0.03 d | 2.02 ± 0.05 c | 2.38 ± 0.01 b | 1.24 ± 0.03e | 1.30 ± 0.09e | 5.12 ± 0.21 a | 4.26 ± 0.15 b | 3.52 ± 0.01 c | 4.40 ± 0.0 b | 2.34 ± 0.20 d | 2.20 ± 0.03 d |
| Ser | 0.30 ± 0.01 a | 0.34 ± 0.04 a | 0.34 ± 0.03 a | 0.31 ± 0.00 a | 0.17 ± 0.09 b | 0.06 ± 0.00 c | 0.17 ± 0.00 a | 0.16 ± 0.02 b | 0.14 ± 0.01 a | 0.15 ± 0.01 ab | 0.08 ± 0.01 c | 0.06 ± 0.01 c | 0.14 ± 0.09 b | 0.28 ± 0.06 a | 0.08 ± 0.06 b | 0.27 ± 0.0 a | 0.05 ± 0.04 b | 0.05 ± 0.03 b |
| Gly | 0.62 ± 0.00 c | 0.59 ± 0.02 c | 0.82 ± 0.01 a | 0.70 ± 0.04 b | 0.34 ± 0.01 d | 0.38 ± 0.02 d | 0.46 ± 0.03 a | 0.42 ± 0.01 a | 0.49 ± 0.02 b | 0.40 ± 0.00 b | 0.22 ± 0.01 d | 0.28 ± 0.02 c | 0.64 ± 0.05 a | 0.57 ± 0.02 ab | 0.52 ± 0.01 b | 0.53 ± 0.00 b | 0.27 ± 0.01 c | 0.34 ± 0.05 c |
| Thr | 1.36 ± 0.01 a | 1.31 ± 0.06 a | 1.35 ± 0.04 a | 1.22 ± 0.00 b | 0.89 ± 0.02 c | 0.86 ± 0.00 c | 0.95 ± 0.07 a | 0.91 ± 0.02 a | 0.95 ± 0.02 a | 0.89 ± 0.01 a | 0.51 ± 0.01 b | 0.56 ± 0.02 b | 1.28 ± 0.14 a | 1.09 ± 0.01 b | 1.01 ± 0.00 b | 1.07 ± 0.05 b | 0.60 ± 0.05 c | 0.65 ± 0.08 c |
| Ala | 2.08 ± 0.02 a | 2.03 ± 0.06 ab | 1.97 ± 0.01 b | 1.85 ± 0.01 c | 1.22 ± 0.02 d | 1.30 ± 0.02 d | 1.33 ± 0.05 a | 1.21 ± 0.02 b | 1.24 ± 0.01 b | 1.23 ± 0.02 b | 0.63 ± 0.01 d | 0.76 ± 0.04 c | 2.05 ± 0.15 a | 1.77 ± 0.00 b | 1.65 ± 0.02 b | 1.77 ± 0.06 b | 0.90 ± 0.03 c | 1.02 ± 0.04 c |
| Pro | 0.52 ± 0.04 a | 0.58 ± 0.02 a | 0.73 ± 0.12 a | 0.56 ± 0.01 a | 0.43 ± 0.21 a | 0.45 ± 0.15 a | 0.74 ± 0.14 a | 0.79 ± 0.13 a | 0.68 ± 0.14 ab | 0.72 ± 0.06 a | 0.43 ± 0.04 c | 0.55 ± 0.07 ab | 0.84 ± 0.21 a | 0.76 ± 0.05 a | 0.28 ± 0.03 c | 0.68 ± 0.02 ab | 0.47 ± 0.14 abc | 0.36 ± 0.27 bc |
| His | 0.35 ± 0.00 a | 0.45 ± 0.12 a | 0.33 ± 0.01 a | 0.44 ± 0.19 a | 0.39 ± 0.48 a | 0.12 ± 0.11 a | 0.13 ± 0.02 b | 0.25 ± 0.03 a | 0.06 ± 0.02 c | 0.14 ± 0.02 b | 0.14 ± 0.00 b | 0.08 ± 0.01 c | 1.10 ± 1.21 a | 0.10 ± 0.01 a | 0.20 ± 0.09 a | 0.17 ± 0.04 a | 0.09 ± 0.00 a | 0.13 ± 0.02 a |
| Arg | 1.22 ± 0.02 a | 1.06 ± 0.04 b | 1.13 ± 0.03 b | 1.21 ± 0.04 a | 0.84 ± 0.01 c | 0.80 ± 0.04 c | 0.83 ± 0.03 a | 0.58 ± 0.05 c | 0.50 ± 0.01 c d | 0.72 ± 0.03 b | 0.41 ± 0.09 d | 0.42 ± 0.02 d | 1.83 ± 0.08 a | 1.49 ± 0.04 c | 1.30 ± 0.01 d | 1.61 ± 0.00 b | 0.96 ± 0.04e | 0.88 ± 0.01e |
| Val | 1.67 ± 0.04 a | 1.61 ± 0.11 a | 1.75 ± 0.01 a | 1.65 ± 0.08 a | 0.79 ± 0.02 b | 0.78 ± 0.03 b | 1.32 ± 0.00 a | 1.26 ± 0.08 ab | 1.29 ± 0.03 ab | 1.19 ± 0.04 b | 0.69 ± 0.05 c | 0.68 ± 0.01 c | 1.61 ± 0.01 a | 1.51 ± 0.00 a | 1.13 ± 0.03 b | 1.58 ± 0.07 a | 0.68 ± 0.04 c | 0.71 ± 0.04 c |
| Met | 4.00 ± 0.03 a | 3.71 ± 0.11 a | 1.56 ± 0.06 d | 2.99 ± 0.10 b | 3.08 ± 0.12 b | 2.45 ± 0.26 c | 1.25 ± 0.09 a | 1.22 ± 0.14 a | 0.48 ± 0.09 b | 1.28 ± 0.03 a | 0.70 ± 0.13 b | 0.48 ± 0.29 b | 0.47 ± 0.14 b | 0.83 ± 0.02 a | 0.26 ± 0.01 bc | 0.99 ± 0.04 a | 0.19 ± 0.21 c | 0.22 ± 0.04 bc |
| Phe | 0.99 ± 0.08 a | 0.89 ± 0.08 a | 1.00 ± 0.01 a | 1.05 ± 0.17 a | 0.50 ± 0.01 b | 0.50 ± 0.03 b | 0.87 ± 0.05 a | 0.71 ± 0.00 a | 0.67 ± 0.01 a | 0.75 ± 0.06 a | 0.36 ± 0.19 b | 0.38 ± 0.07 b | 1.02 ± 0.02 a | 0.71 ± 0.02 bc | 0.81 ± 0.15 b | 0.72 ± 0.01 bc | 0.59 ± 0.07 c | 0.54 ± 0.08 c |
| Ile | 0.72 ± 0.01 b | 0.65 ± 0.01 c | 0.89 ± 0.01 a | 0.85 ± 0.04 a | 0.36 ± 0.00 d | 0.39 ± 0.00 d | 0.51 ± 0.02 ab | 0.54 ± 0.03 a | 0.39 ± 0.01 abc | 0.45 ± 0.06 abc | 0.32 ± 0.07 c | 0.34 ± 0.15 bc | 1.07 ± 0.08 b | 1.18 ± 0.05 a | 0.69 ± 0.00 c | 1.21 ± 0.01 a | 0.47 ± 0.01 d | 0.50 ± 0.01 d |
| Leu | 1.13 ± 0.01 b | 0.96 ± 0.04 c | 1.29 ± 0.01 a | 1.27 ± 0.03 ab | 0.73 ± 0.05 d | 0.75 ± 0.13 d | 0.89 ± 0.00 a | 0.71 ± 0.01 b | 0.67 ± 0.01 b | 0.71 ± 0.01 b | 0.45 ± 0.11 c | 0.49 ± 0.03 c | 1.38 ± 0.77 a | 1.33 ± 0.01 a | 1.25 ± 0.06 a | 1.38 ± 0.05 a | 0.75 ± 0.00 a | 0.84 ± 0.00 a |
| Tyr | 1.41 ± 0.01 a | 1.30 ± 0.06 a | 1.28 ± 0.01 a | 1.25 ± 0.04 a | 0.69 ± 0.18 b | 0.61 ± 0.06 b | 0.43 ± 0.01 a | 0.41 ± 0.03 a | 0.40 ± 0.06 a | 0.44 ± 0.38 a | 0.36 ± 0.07 a | 0.24 ± 0.05 a | 0.05 ± 0.02 a | 0.04 ± 0.00 a | 0.03 ± 0.00 a | 0.11 ± 0.12 a | 0.03 ± 0.01 a | 0.07 ± 0.07 a |
| Cys | 0.46 ± 0.04 a | 0.16 ± 0.08 b | 0.21 ± 0.03 b | 0.24 ± 0.05 ab | 0.21 ± 0.20 b | 0.25 ± 0.00 ab | 0.09 ± 0.09 a | 0.03 ± 0.00 a | 0.03 ± 0.00 a | 0.03 ± 0.02 a | 0.04 ± 0.01 a | 0.03 ± 0.01 a | 0.50 ± 0.00 abc | 0.68 ± 0.13 a | 0.48 ± 0.06 abc | 0.54 ± 0.08 ab | 0.44 ± 0.08 bc | 0.32 ± 0.05 c |
| Lys | 0.03 ± 0.01 b | 0.03 ± 0.01 b | 0.03 ± 0.01 b | 0.07 ± 0.02 a | 0.02 ± 0.00 b | 0.03 ± 0.01 b | 1.04 ± 0.02 a | 0.95 ± 0.01 b | 0.87 ± 0.01 c | 0.95 ± 0.04 b | 0.59 ± 0.01 d | 0.57 ± 0.04 d | 0.99 ± 0.18 a | 1.08 ± 0.02 a | 0.58 ± 0.80 a | 1.06 ± 0.04 a | 0.27 ± 0.35 a | 0.19 ± 0.09 a |
| EAA | 11.27 ± 0.19 a | 10.42 ± 0.46 b | 9.11 ± 0.16 c | 10.28 ± 0.45 b | 7.04 ± 0.39 d | 6.35 ± 0.56 d | 6.84 ± 0.25 a | 6.29 ± 0.30 b | 5.32 ± 0.18 c | 6.22 ± 0.25 b | 3.61 ± 0.57 d | 3.51 ± 0.62 d | 7.83 ± 1.34 a |
7.73 ± 0.13 a |
5.73 ± 1.04 b |
8.02 ± 0.25 a |
3.54 ± 0.74 c |
3.65 ± 0.34 c |
| Total | 19.55 ± 0.16 a | 18.07 ± 0.75 b | 17.52 ± 0.13 b | 18.64 ± 0.45 ab | 12.25 ± 0.88 c | 11.47 ± 0.62 c | 14.00 ± 0.71 a | 12.50 ± 0.63 b | 11.56 ± 0.53 c | 12.69 ± 0.79 b | 7.44 ± 0.85 d | 7.52 ± 1.14 d | 21.10 ± 2.99 a | 18.62 ± 0.10 a | 14.44 ± 0.78 b | 18.64 ± 0.38 a | 9.52 ± 0.03 c | 9.43 ± 0.67 c |
Each value is expressed as the mean ± SD (n = 3) of triplicate determinations. ANOVA and Duncan test were used to analyze the significant difference among samples from different cooking methods. Means with different letters within a row were significantly different (p < 0.05) in different cooking methods. EAA, essential amino acid; Val, valine; Thr, threonine; Met, methionine; Leu, leucine; Ile, isoleucine; Trp, tryptophan; Phe, phenylalanine; Lys, lysine; Gly, glycine; His, histidine; Tyr, tyrosine; Asp, aspartic acid; Ser, serine; Cys, cysteine; Arg, arginine; Ala, alanine; Glu, glutamate. ST, steam treatment; BO, boil treatment; FR: fry treatment, MI: microwave treatment; HP: high-pressure treatment; UN: uncooked.