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OfflineBaby_Hitler
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Carmelization and mutation.
    #3238338 - 10/10/04 05:28 AM (13 years, 1 month ago)

Stamets says in TMC that overheated carbohydrates (carmelization) may be unhealthy for the mushrooms.

Is there any recent data on this?

Is carmelization an oxidation reaction, or polymerization.


Searches on excite indicate it is a polymerization reaction, and thus cannot be prevented by removing oxygen from the reaction.


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Offlineragadinks
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Re: Carmelization and mutation. [Re: Baby_Hitler]
    #3238733 - 10/10/04 10:50 AM (13 years, 1 month ago)

The caramelizing of sugar is called maillard reaction.
See this paper here: http://courses.che.umn.edu/00fscn8334-1f/Pdf_Folder/maillard-confectionary.pdf
And also this thread here:
http://www.shroomery.org/forums/showflat.php/Cat/0/Number/2996232/page//fpart/2/vc/1

I have experienced that mycelium that grows on caramelized agar dies very fast.
I mean it starts to grow but after some time it stops and if you wait too long the mycelium is dead - it does not grow when being transferred to new agar.
But that is just my experience with one strain ...


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Re: Carmelization and mutation. [Re: ragadinks]
    #3238763 - 10/10/04 11:24 AM (13 years, 1 month ago)

Starch doesn't carmelize easily does it?

I know I've tried breadding chicken wings with straight corn starch, and it was nearly impossible to brown them. I was deep frying them hot enough that the oil was smoking slightly. I would guess at least 400?F.


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Re: Carmelization and mutation. [Re: Baby_Hitler]
    #3238768 - 10/10/04 11:28 AM (13 years, 1 month ago)

> Starch doesn't carmelize easily does it?
Have no idea about strach. What kind of sugar is it ?


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Re: Carmelization and mutation. [Re: ragadinks]
    #3240017 - 10/10/04 08:52 PM (13 years, 1 month ago)

It's a carbohydrate, but probably not a sugar as such.


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Re: Carmelization and mutation. [Re: Baby_Hitler]
    #3240547 - 10/10/04 10:59 PM (13 years, 1 month ago)

starch is a massively huge branched carbohyrdate


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Re: Carmelization and mutation. [Re: pacopaco]
    #3245150 - 10/11/04 11:19 PM (13 years, 1 month ago)

That doesn't seem to caramelize easily.


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