title: [The amino acid composition of the edible Russula and Agaricus mushroom species].
abstract: The amino acid concentrations of six samples (five species) of the genus Russula and of seven samples (five species) of the genus Agaricus were determined. The Russula samples have significantly lower total amino acid concentrations (14.79% of the dry weight), than the Agaricus species (23.75%). Essential amino acids occur in both groups in appreciable concentrations: 48.9% of the total amino acid concentration for Russula and 46.4% for Agaricus. Between the cultivated varieties and the wild species of Agaricus are insignificant differences in the total amino acid concentration, but the quantities of certain essential amino acids were lower, whereas the concentration of Glu was higher in the wild species.
authors.affiliation: Institut für Botanik, Universität für Veterinärmedizin, Budapest, Ungarn.
authors.forename: J
authors.initials: J
authors.lastname: Vetter
mesh_terms: D000364:Agaricus / Q000737:chemistry*; D000596:Amino Acids / Q000032:analysis*; D000601:Amino Acids, Essential / Q000032:analysis; D001487:Basidiomycota / Q000737:chemistry*
chemical_list: D000596:Amino Acids; D000601:Amino Acids, Essential
vernacular_title: Uber die Aminosäurezusammensetzung der essbaren Russula(Täubling)- und Agaricus(Champignon)-Grosspilzarten.