Effects of Enzymatic Hydrolysis Methods on Flavor Substances of Lentinus edodes
In order to explore the effects of different enzymatic hydrolysis methods on flavor substances of Lentinus edo-des,two single enzyme(cellulase,flavor protease)and one complex enzyme(cellulase+flavor protease)were selected for enzymatic hydrolysis of Lentinus edodes and the differences in the flavor substances of of Lentinus edodes after different enzymatic treatments were compared.The results showed that:Compared with the control group,the total amount of sol-uble sugar in cellulase group,flavor protease group and compound enzyme group increased by 144.21％,114.24％and 438.28％,respectively,and the total amount of organic acid increased by 9.06％,8.31％and 13.77％,respectively(P＜0.05).The compound enzyme treatment group was significantly higher than the single enzyme treatment group.The con-tent of taste-inducing nucleotides in the compound enzyme group was significantly higher than that in the control group,cellulase group and flavor protease group(6.55％,4.90％and 5.75％,respectively,P＜0.05).Compared with the control group,the free amino acid content of flavor protease and compound enzyme treatment groups increased by 56.19％and 58.95％,respectively(P＜0.05).A total of 62 volatile flavor compounds were detected by gas chromatography-mass spec-trometry,among which alcohols and sulfur compounds were the most abundant.The relative contents of 1-ocene-3-ol(mushroom alcohol)and 1,2,3,5,6-pentathiocycloheptane(lentinan)in the complex protease treatment group were high-er,which reached 68.27％and 8.06％,respectively.The results indicated that the complex enzymatic hydrolysis of cellu-lase and flavor protease could promote the release of flavor substances including soluble sugar,organic acids,flavor nu-cleotides,free amino acids,l-octen-3-ol and 1,2,3,5,6-pentathioheterocyclicheptane(lentinan)in Lentinus edodes.
万方数据
维普
