Abstract
Edible mushrooms contain interesting functional components. In particular beta glucans, homo- and hetero-glucans with β(1→3), β(1→4) and β(1→6) glucosidic linkages, are supposed to be responsible for some healthy properties of mushrooms. In this research the amount of beta glucans in different edible mushroom species has been evaluated and their distribution within the soluble and insoluble fractions of dietary fibre has also been assessed. Beta glucans have been analysed by a modification of an enzymatic method originally developed for cereals and based on lichenase and β-glucosidase hydrolyses followed by a spectrophotometric determination of the released free glucose. A large variability can be observed in the studied mushroom species; the beta glucan concentration ranges from 0.21 to 0.53 g/100 g on a dry basis. Furthermore, the beta glucan in the dietary fibre fractions varies according to species of mushrooms.
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