Analysis of Nutritional and Textural Properties and Antioxidant Activity Evaluation of Termitornyces albuminosus

The nutritional ingredients,color,antioxidant activity,texture characteristics of artificial cultivated Termitomyces albuminosus,Pleurotus ostreatus,Hypsizygus marmoreus,Hhypsizygus marmoreus,Lentinus edodes,Flammulina velutiper were analyzed. The results showed that the difference in physical properties between the Termitomyces albuminosus and other edible fungi was significant under the preheating temperature at 25,50,75 and 100 ℃. Termitomyces albuminosus showed better hardness,elasticity and chewiness. There were 17 amino acids contained in the fruit body of Termitomyces albuminosus. The essential amino acids accounted for 33.98% of the total amino acids,and the total amino acid content in the cap was 1.27 times that of the stipe. The content of sweet amino acid(glycine acid and alanine acid)and flavor amino acid(aspartic and glutamic)in Termitomyces albuminosus was relatively high,in which the total amount of flavor amino acids were 12045.97 mg/100 g,accounting for 76.73% of the total amino acid content,which was 1.01 times that of the seafood mushroom. These were the reasons why Termitomyces albuminosus tasted delicious. The total of phenolic content in the Termitomyces albuminosus ethanol extract reached 4.86 mg/g(fresh weight). Termitomyces albuminosus exhibited the highest antioxidant activities in selected six edible fungus.The IC₅₀ values of scavenging capacity of Termitomyces albuminosus against DPPH·,ABTS⁺· and ·OH were 0.656,0.234 and 0.654 mL/mL,respectively. In summary,as an edible fungus,artificial cultivated Termitornyces albuminosus has a good taste and rich nutritional value.