PL
Oznaczono zawartość: związków azotowych (w tym: azot ogólny, azot związków niebiałkowych: rozpuszczalnych i nierozpuszczalnych w wodzie – chityna; węglowodanów po hydrolizie; „tłuszczu surowego”; niektórych składników mineralnych (wapń, magnez, miedź, mangan, cynk, żelazo) oraz aktywność enzymów celulolitycznych w szmaciaku gałęzistym Sparassis crispa (Wulf.) Fr.
EN
Sparassis crispa is a very rare mushroom. It is magnificent and beautiful, from distance looking like a cauliflower. There are vere few informations about this mushroom in literature. This was a reason to determine the chemical composition of Sparassis crispa and to determine its nutriction value based on proteins, carbohydrates, “raw fat” contents and some of mineral compounds. Level of a total nitrogen estimated by Kjeldahl method was 3.10 g/100 g d.m. nitrogen of non-protein, water-soluble compounds was 0.85 g/100 g d.m. (estimated with Biełozierski & Proskuriakow method), nitrogen of non-protein, waterinsoluble compounds estimated by Wie˛ckowska method was 0.18 g/100 g d.m. There have been also estabilished cellulolytic activity by Somogyi-Nelson method, using three different substrate NaCMC, CMC and Avicel. The best substrate was NaCMC. Content of reducing sugar after a hydrolysis was 3.40 g/100 g d.m. (when substrate was NaCMC), before a hydrolysis it was 2.15 g/100 g d.m. Calculated cellulolytic activity is low (0,10 mg glucose/g d.m./min. This study shown Sparassis crispa as a valuable edible mushroom.