Preparation of enzymatic hydrolysate using edible fungi by-products of soup seasoning: Effect of different enzymes on enzymatic hydrolysis

Abstract

Edible fungi residuals are by-products from the preparation process of edible fungi hot pot soup seasoning. Enzymatic hydrolysate was prepared by cellulase (Cel), papain (Pap) and neutral protease (Nep) as well as their combination, and the reducing sugar content, the degree of hydrolysis (TDH), color, antioxidant capacity, inorganic elements and flavor of enzymatic hydrolysate were evaluated. The properties of enzymatic hydrolysate produced by compound enzymes were better than that of single enzyme, especially for the compound of enzymes Cel and Pap. The reducing sugar of enzymatic hydrolysate prepared by the combination of Cel and Pap increased 6.98 times and with TDH reached 25.80% ± 1.28%. In addition, edible fungi by-products after enzymatic hydrolysis exhibited yellowish-brown color with higher antioxidant capacity and little change of the volatile flavor. Enzymatic hydrolysate possessed a high retention rate of Na and Mg in the raw material, and there was no potential harm caused by excessive heavy metals (Cd, Pb, As).