Stoffel, Fernanda published the artcileProduction of edible mycoprotein using agroindustrial wastes: Influence on nutritional, chemical and biological properties, COA of Formula: C18H24N6O6S4, the publication is Innovative Food Science & Emerging Technologies (2019), 102227, database is CAplus.
The production of Agaricus blazei, Auricularia fuscosuccinea and Pleurotus albidus mycoproteins in brewer-spent grain and grape bagasse by solid-state cultivation was studied, including an investigation of their nutritional value and biol. activity. The production of P. albidus mycoprotein in brewer-spent grain resulted in the highest values of protein (22.6 g.100 g-1), total amino acids (78.54 mg.g-1), ergosterol (0.39 ± 0.01 mg.g-1) and mycelial biomass (125.60 ± 3.30 mg.g-1). The A. fuscosuccinea mycoprotein in brewer-spent grain resulted in the highest value of total phenolics (3.80 mg EAG/g) and higher antioxidant activity. Using grape bagasse, the P. albidus mycoprotein increased 23.9% proteins, reduced 15.5% and 77% total fats and phenolics, resp. Anti-hyperglycemic activity, assessed by α-glycosidase inhibition in vitro, was observed in the P. albidus and A. blazei mycoproteins produced in brewer-spent grain (inhibition of α-glycosidase >98%). Mycoproteins produced in brewer-spent grain and grape bagasse could be a strategy to increase the nutritional value and biol. activity of these agroindustrial residues.
Innovative Food Science & Emerging Technologies published new progress about 30931-67-0. 30931-67-0 belongs to thiazole, auxiliary class Salt,Hydrazine,Amine,Benzothiazole, name is Ammonium 2,2′-(hydrazine-1,2-diylidene)bis(3-ethyl-2,3-dihydrobenzo[d]thiazole-6-sulfonate), and the molecular formula is C12H14BNO2, COA of Formula: C18H24N6O6S4.
Referemce:
https://pubchem.ncbi.nlm.nih.gov/compound/thiazole,
Thiazole | chemical compound | Britannica