酶解预处理对蘑菇汤营养成分及挥发性风味物质的影响

利用纤维素酶和4种蛋白酶(复合蛋白酶、风味蛋白酶、菠萝蛋白酶及木瓜蛋白酶)对双孢蘑菇进行分步酶解,同时利用食用菌水解酶对双孢蘑菇进行酶解,研究酶解预处理对双孢蘑菇汤营养与风味成分的影响。对酶解预处理的蘑菇汤的固形物质量分数、蛋白质、游离氨基酸、总糖、还原糖、甘露醇、海藻糖及挥发性风味成分进行测定,结果表明:经过酶解预处理,固形物、蛋白质、游离氨基酸等成分都显著增加;总糖质量分数只有纤维素酶以及复合蛋白酶共同作用后明显增加;葡萄糖与果糖没有明显变化;而甘露醇和海藻糖质量分数经酶解后有的变化不明显,有的显著降低;挥发性风味物质的种类和质量分数都产生明显的变化。

Effect of Enzymatic Pre-Treatment on the Nutrition and Volatile Compounds of Mushroom Soup

Button mushroom was pretreated by cellulase and four proteases(protemax,flavorzyme,bromelain,papain) and edible fungus hydrolase.The effect of enzymatic pre-treatment on the nutrition and flavour of mushroom soup was investigated.The solid,protein,free amino acids,total sugar,reducing sugars,mannitol,trehalose and volatile compounds were detected in mushroom soup pretreated by enzymes.The results indicated that the levels of solid,protein and free amino acids increased significantly in the mushroom soup compared with the control,the total sugar content increased significantly in the mushroom soup pretreated by cellulase and protemax,the levels of glucose and fructose were unchanged significantly,but the content of mannitol and trehalose were unchanged significantly or decreased significantly after pretreated by enzymes.The varieties and quantities of volatile compounds changed significnatly.