Application of residual polysaccharide-degrading enzymes in dried shiitake mushrooms as an enzyme preparation in food processing.
Biotechnol Lett
; 38(11): 1923-1928, 2016 Nov.
Article
em En
| MEDLINE
| ID: mdl-27439695
ABSTRACT
OBJECTIVE:
To examine the activities of residual enzymes in dried shiitake mushrooms, which are a traditional foodstuff in Japanese cuisine, for possible applications in food processing.RESULTS:
Polysaccharide-degrading enzymes remained intact in dried shiitake mushrooms and the activities of amylase, ß-glucosidase and pectinase were high. A potato digestion was tested using dried shiitake powder. The enzymes reacted with potato tuber specimens to solubilize sugars even under a heterogeneous solid-state condition and that their reaction modes were different at 38 and 50 °C.CONCLUSION:
Dried shiitake mushrooms have a potential use in food processing as an enzyme preparation.Palavras-chave
Buscar no Google
Base de dados:
MEDLINE
Assunto principal:
Proteínas Fúngicas
/
Cogumelos Shiitake
/
Polissacarídeos Fúngicos
Idioma:
En
Ano de publicação:
2016
Tipo de documento:
Article