title: [Crude, digestible and indigestible fruit body proteins in oyster mushroom Pleurotus ostreatus].
abstract: Different kinds of protein (crude, digestible, non-digestible) were analysed in caps and stipe of Pleurotus ostreatus (oyster mushroom) in four phases of development. The phases examined were: a (cap diameter < 5 cm); B (diameter 5-8 cm); C (diameter, 8-10 cm) and D (diameter > 10 cm). The Pleurotus variety analysed (the cap and the stipe) has a relative high crude protein content, the main part of which is digestible (average, 92%). During the four stages of fruit body ripening, stage B was the best, with the highest crude and digestible protein concentrations. In stage D the highest non-digestible protein content was measured in the cap and stipe. These data can be used for optimal harvesting of fruit bodies of cultivated P. ostreatus.
authors.affiliation: Lehrstuhl für Botanik, Veterinärmedizinische Universität, Budapest, Ungarn.
authors.forename: J
authors.initials: J
authors.lastname: Vetter
authors.forename: I
authors.initials: I
authors.lastname: Rimóczi
mesh_terms: D004063:Digestion; D005656:Fungal Proteins / Q000032:analysis* / Q000378:metabolism; D011124:Polyporaceae / Q000737:chemistry*
chemical_list: D005656:Fungal Proteins
vernacular_title: Roh-, verdauliche und unverdauliche Fruchtkörperproteine in Austernseitlingen Pleurotus ostreatus (Pilze).