α-Glucan (starch/glycogen) plus free glucose and glucose from sucrose were specifically measured after hydrolysis of starch/glycogen to glucose with glucoamylase and sucrose to glucose plus fructose with invertase and the glucose specifically measured with GOPOD reagent.
Total glucan (plus free glucose and glucose from sucrose) was measured using controlled acid hydrolysis with H 2SO 4 and the glucose released specifically was measured using glucose oxidase/peroxidase reagent. A robust and reliable method has been developed for the measurement of β-glucan in mushroom and mycelial products.
