Effects of combined drying techniques and cellulase hydrolysis on the nutritional value and sensory properties of shiitake mushrooms ( Lentinus edodes )
FOOD CHEMISTRY(2024)
摘要
Dried shiitake mushrooms offer rich nutritional value and unique sensory properties, prompting further investigation. The effects of different drying techniques (hot air drying (HAD), infrared hot air drying (IRHAD), pulsed vacuum drying (PVD), vacuum freeze drying (VFD), and natural drying (ND)) combined with enzymatic hydrolysis on the release of flavor compounds and nutrients from shiitake mushrooms were explored. The combination of HAD with cellulase hydrolysis yielded notably high levels of umami amino acids (5.4723 +/- 0.1501 mg/g) and 5 ' -nucleotides (4.0536 +/- 0.0062 mg/g), and superior volatile flavors. Combined with cellulase hydrolysis, IRHAD achieved the highest level of total sugars (6.57 +/- 0.34 mg/mL), VFD resulted in the greatest soluble protein content (153.21 +/- 0.23 mu g/mL), PVD yielded the highest total phenolics content (93.20 +/- 0.41 mu g GAE/mL), and ND produced the maximum reducing sugar content (5.79 +/- 0.13 mg/mL). This study addresses crucial gap in the post -drying processing of shiitake mushrooms, offering valuable insights for further product development of shiitake mushrooms.
更多查看译文
关键词
Shiitake mushrooms,Drying techniques,Cellulase hydrolysis,Flavor compounds,Nutritional value
AI 理解论文
溯源树
样例
![](https://originalfileserver.aminer.cn/sys/aminer/pubs/mrt_preview.jpeg)
生成溯源树,研究论文发展脉络
Chat Paper
正在生成论文摘要