Kinetics of the conversion of ergosterol in edible mushrooms

Autor:	Shyam S. Sablani, Viraj J. Jasinghe, Conrad O. Perera
Rok vydání:	2007
Předmět:	Arrhenius equation Vitamin Ergosterol Pleurotus biology biology.organism_classification chemistry.chemical_compound symbols.namesake Reaction rate constant Lentinula chemistry Botany symbols Food science Pleurotus ostreatus Agaricus bisporus Food Science
Zdroj:	Journal of Food Engineering. 79:864-869
ISSN:	0260-8774
Popis:	Kinetics of conversion of ergosterol to vitamin D2 has been investigated in cultivated edible mushrooms. It was observed that the rates of conversion of ergosterol to vitamin D2 were varied in different types of mushrooms. Oyster mushrooms (Pleurotus ostreatus) showed the highest conversion rate followed by Shiitake (Lentinula edodes) and Abalone (Pleurotus cystidus) whereas the lowest conversion rate was observed in Button mushrooms (Agaricus bisporus). Both initial moisture content and temperature of irradiation influenced the conversion of ergosterol, and a 2 × 2 factorial design was used to study this influence. It was shown that the conversion of ergosterol to vitamin D2 followed zero-order kinetics, where the rate constant varied with temperature according to the Arrhenius equation (K0 = 7.32 s−1; Ea = 51.5 kJ mol−1). Vitamin D2 yields from Shiitake mushrooms with respect to temperature of irradiation (T) and moisture content of the mushrooms (M) can be calculated from the equation: D 2 = - 91.3 + 2.25 ∗ T + 71 ∗ M .
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::788cdce218e5f3c34af191a7822ef4f1 https://doi.org/10.1016/j.jfoodeng.2006.01.085 Zobrazit plný text záznamu Full Text from ScienceDirect