Optimization of Ultrasonic-Assisted Enzymatic Hydrolysis to Extract Soluble Substances from Edible Fungi By-products

被引：12
|
作者：
Zhu, Yuanyuan [1 ,2 ]
Zhang, Min [1 ,3 ]
Law, Chung Lim [4 ]
Wang, Yuchuan [1 ]
Liu, Kun [5 ]
机构：
[1] Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China
[2] Jiangnan Univ, China Gen Chamber Commerce Key Lab Fresh Food Pro, Wuxi 214122, Jiangsu, Peoples R China
[3] Jiangnan Univ, Jiangsu Prov Int Joint Lab Fresh Food Smart Proc, Wuxi 214122, Jiangsu, Peoples R China
[4] Univ Nottingham, Dept Chem & Environm Engn, Malaysia Campus, Semenyih 43500, Selangor, Malaysia
[5] Sichuan Tianwei Food Grp Co Ltd, Chengdu 610000, Peoples R China
来源：
FOOD AND BIOPROCESS TECHNOLOGY | 2023年 / 16卷 / 01期
基金：
国家重点研发计划;
关键词：
Edible fungi by-products; Enzymatic hydrolysis; Hydrolysate; Soluble solids; Umami; FRESH FOODS; QUALITY; FRACTIONS; MUSHROOM;
D O I：
10.1007/s11947-022-02930-0
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Edible fungi by-products are fruiting body residues produced during the production of hot pot base. There are abundant cellulose, protein, and minerals remained in edible fungi by-products. Ultrasonic-assisted two-stage enzymatic hydrolysis of cellulase, pectinase, and papain was optimized for the purpose of extracting its soluble substances. The taste, flavor, antioxidant capacity, color, soluble solids, soluble protein, conductivity, and turbidity of the optimized edible fungi by-product hydrolysate (EFBH) were evaluated. It was found that the soluble solids content and antioxidant activity of the optimized EFBH were significantly increased, and the flavor change was insignificant. The optimized EFBH with low bitterness and high umami taste was obtained through the two-stage enzymatic hydrolysis, and its soluble solids content was increased by 2.87 times, and the umami response value was increased by 12.19 times.
引用
收藏
页码：167 / 184
页数：18
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