This study was conducted to develop high-functional, gluten-free plant-based meat patties using Phellinus linteus HN009K mycelium-cultured oats (PMO) and to investigate their quality characteristics. The results showed that the crude protein content of PMO increased by approximately 14.4% compared to the uncultured control (UCO). Notably, the β-glucan content exhibited a significant 3.9-fold increase, demonstrating a synergistic effect between the mushroom mycelium and the oat substrate. Texture Profile Analysis (TPA) revealed that as the PMO content increased, the hardness of the patties decreased, providing a tender mouthfeel, while the chewiness was significantly enhanced compared to the control, successfully mimicking a meat-like texture. Furthermore, the patties containing 20% PMO showed significantly improved antioxidant activity and maintained the immune-active components derived from P. linteus. In conclusion, PMO is a promising core material that simultaneously enhances the nutritional value and textural properties of plant-based meat analogs. These findings provide foundational data for the development of high-value-added alternative protein foods.

ABSTRACT
서 론
재료 및 방법
    상황버섯 HN009K의 곡물 균사체 배양
    아미노산 함량 분석
    총 폴리페놀 함량
    통계 분석
    β-glucan 함량
    육류 풍미 제조 및 대체육 패티 제조
결과 및 고찰
    상황버섯 균사체 배양 기질로서 귀리의 선정 및 특성
    상황버섯 HN009K 균사체 배양 귀리의 단백질 및 아미노산 함량 변화
    상황버섯 HN009K 균사체 배양 귀리의 항산화 활성 및β-glucan 함량
    상황버섯 균사체 배양 곡물을 이용한 식물성 대체육 패티 소재 선발
    PMO 첨가 식물성 대체육 패티의 조직감(Texture) 특성
    식물성 대체육 패티의 총 폴리페놀 함량 및 DPPH 라디칼 소거능
    PMO 첨가 식물성 대체육 패티의 β-glucan 함량 변화
적 요
REFERENCES

• 우지현(한경국립대학교 원예생명공학과) | Ji-hyun Woo (School of Biotechnology, Division of Horticultural Biotechnology, Hankyong National University, Anseong 17579, Korea)
• 강희완(한경국립대학교 원예생명공학과) | Hwe-Wan Kang (School of Biotechnology, Division of Horticultural Biotechnology, Hankyong National University, Anseong 17579, Korea) Corresponding author