Proximate and Free Amino Acid Composition during Development of Fruit Body of Kuroawabitake (Pleurotus abalonus Han, Chen et Cheng)

Abstract

Kuroawabitake (Pleurotus abalonus) were divided into two parts during development of fruit body: coremia (black-headed coremioid) and fruit body. The proximate compositions and free amino acids were determined. There was no marked difference between the coremia and fruit body in proximate composition of protein and carbohydrate (dry weight). The fruit body was high in moisture and fat, whereas the ash was high in coremia. The fruit body contained higher amounts of total free amino acids than the coremia. The contents of monosodium glutamate-like components, including aspartic and glutamic acids, were high in fruit body, and the two parts were considerably different tasting in their amino acids.