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

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.