鲜味
香菇属
化学
双孢蘑菇
食品科学
小火焰菌属
萃取(化学)
蘑菇
平菇
猴头菌
品味
平菇
酶
葡聚糖酶
色谱法
生物化学
原材料
有机化学
作者
Mahesha M. Poojary,Vibeke Orlien,Paolo Passamonti,Karsten Olsen
标识
DOI:10.1016/j.foodchem.2017.04.157
摘要
In this study, enzyme-assisted extraction was performed to extract umami taste and total free amino acids (FAAs) from the six different mushrooms including shiitake (Lentinus edodes), oyster (Pleurotus ostreatus), tea tree (Agrocybe aegerita) and, white, brown and portobello champignons (Agaricus bisporus). β-Glucanase and Flavourzyme® were used as the enzymes for cell wall and proteins hydrolysis, respectively. It was found that β-glucanase treatment alone did not enhance the extraction efficiency, however in combination, β-glucanase and Flavourzyme® enhanced the extraction efficiency significantly up to 20-fold compared to conventional HCl mediated extraction, depending on the mushroom species. The optimal conditions for the enzyme treatment were: water as extraction solvent (initial pH = 7), enzyme concentration of 5% v/w each of β-glucanase and Flavourzyme®, temperature 50°C and an incubation time of 1h. White and brown champignons were found to be the richest source of umami taste FAAs (26.75±1.07 and 25.6±0.9mg/g DM, respectively).
科研通智能强力驱动
Strongly Powered by AbleSci AI