Katharina Happel, Lea Zeller, Andreas Klaus Hammer, Holger Zorn
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引用次数: 0
Abstract
The aim of this study was to hydrolyze cultivated fungal mycelium and to evaluate the effect on its taste. Potato pulp, a by-product of the potato starch industry, was therefore successfully utilized as a substrate for submerged cultivation of Flammulina velutipes, yielding a product with an estimated fungal content of 83% ± 3%. The fermentation increased the protein content from 5.3 ± 0.4 g/100 g DM to 13.9 ± 0.1 g/100 g DM with a biological protein value of 86. The fermentate was enzymatically hydrolyzed by Corolase APC-peptidase. After optimization of the hydrolysis conditions, a degree of hydrolysis (DH) of 75.1% ± 1.0% was achieved. The protein hydrolysis increased the contents of free glutamate more than 20-fold from 8.7 ± 0.1 mg/L to 188.7 ± 1.2 mg/L. Elevated glutamate levels led to an umami taste perception in aqueous solution and taste-enhancing properties in vegetable broth. Noteworthy, the fermentate itself exhibited an intrinsic peptidase activity. Without addition of auxiliary peptidases, mycelial enzymes caused a DH of 33.9% ± 0.7% and a free glutamate content of 99.1 ± 0.7 mg/L. For these samples, an increase in umami taste was only observed in vegetable broth, but not in water, indicating taste-enhancing properties but low umami taste. In addition to the nutritional and health benefits of fungi, their hydrolysates are of great interest for use as a protein booster with flavor-enhancing properties.
期刊介绍:
Food Science & Nutrition is the peer-reviewed journal for rapid dissemination of research in all areas of food science and nutrition. The Journal will consider submissions of quality papers describing the results of fundamental and applied research related to all aspects of human food and nutrition, as well as interdisciplinary research that spans these two fields.