Abstract
SUMMARYThe pleasant taste of edible mushrooms, which is attributed to their high protein content, makes them an attractive source for the production of protein hydrolysates with good taste properties. In the present work, different mushroom protein hydrolysates were produced from shiitake, oyster, bunashimeji and enoki mushrooms using stem bromelain hydrolysis at 0.5% (m/m) enzyme/substrate ratio at pH=6.5 and 40 °C for 20 h. The produced liquid mushroom protein hydrolysate yielded 0.77–0.92% crude protein (p>0.05). Bunashimeji mushroom protein hydrolysate was the lightest in colour, while shiitake mushroom protein hydrolysate was the darkest (p<0.05). Enoki mushroom protein hydrolysate had the highest dry matter content. There was no significant difference in the degree of hydrolysis among different mushroom protein hydrolysates (53.52–67.13%, p>0.05), with the highest yield of bunashimeji and the lowest of shiitake mushroom protein hydrolysate (p<0.05). Preference test of chicken soup with added different mushroom protein hydrolysates was performed using 58 untrained panellists to evaluate their taste-enhancing effect, compared to monosodium glutamate (MSG). Soup with MSG had the highest score for the tested attributes, while soups with bunashimeji and oyster mushroom protein hydrolysates showed higher aroma, taste, mouthfeel and overall preference scores than negative control, which contained neither MSG nor any of the hydrolysates (p<0.05). This finding suggests that bunashimeji and oyster mushroom protein hydrolysate have the potential to be used as taste enhancers in food applications.
Highlights
Apart from umami amino acids, protein peptides or hydrolysates with taste-enhancing properties have started drawing attention in recent years in the midst of increasing demand for natural taste enhancers in food products
Protein hydrolysates are known as a mixture of oligopeptides, peptides and free amino acids that are released from protein molecules by partial or extensive hydrolysis through chemical cleavage using acid or alkali, proteolytic bacteria or proteolytic enzymes [1]
The aims of the present work are to examine the physicochemical properties of stem bromelain-treated mushroom protein hydrolysates, and to evaluate their taste-enhancing properties by using chicken soup as an application base, in order to demonstrate their potential use as a natural taste enhancer for food applications
Summary
Apart from umami amino acids, protein peptides or hydrolysates with taste-enhancing properties have started drawing attention in recent years in the midst of increasing demand for natural taste enhancers in food products. The relatively high protein content in edible mushrooms makes them an attractive source to produce protein hydrolysates for food applications [3]. Palupi et al [5] reported the sensory properties of protein hydrolysates of paddy mushrooms (Volvariella volvaceae) obtained with commercial protease ProtamexTM. Lotfy et al [6] produced beef-like flavouring from protein hydrolysates of portobello mushrooms (Agaricus bisporus) using Flavourzyme and Alcalsase enzymes. Another study reported that 18 and 20 h of papain hydrolysis resulted in hydrolysates from oyster, abalone and shiitake mushrooms with the highest total amino acid content [7]
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