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.
本研究的目的是水解培养的真菌菌丝体,并评价其对味道的影响。马铃薯浆是马铃薯淀粉工业的副产品,因此成功地用作金针菇水下培养的底物,产生的产品估计真菌含量为83%±3%。发酵后蛋白质含量由5.3±0.4 g/100 g DM提高到13.9±0.1 g/100 g DM,生物蛋白值为86。该发酵液经花冠酶apc肽酶水解。优化水解条件后,水解度(DH)为75.1%±1.0%。蛋白质水解使游离谷氨酸含量从8.7±0.1 mg/L增加到188.7±1.2 mg/L,增加了20多倍。谷氨酸水平升高导致水溶液中的鲜味感觉和蔬菜肉汤中的增味特性。值得注意的是,发酵液本身表现出内在的肽酶活性。在不添加辅助肽酶的情况下,菌丝酶的DH为33.9%±0.7%,游离谷氨酸含量为99.1±0.7 mg/L。对于这些样品,鲜味只在蔬菜肉汤中增加,而在水中没有增加,这表明蔬菜肉汤具有增味特性,但鲜味较低。除了真菌的营养和健康益处外,它们的水解物还被用作具有增强风味特性的蛋白质增强剂。
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.