Application of residual polysaccharide-degrading enzymes in dried shiitake mushrooms as an enzyme preparation in food processing.

Lentinula edodes

Immune supportGut & microbiome

SpeciesShiitake, Hua Gu

JournalBiotechnology letters

Year2016

Key points

OBJECTIVE: To examine the activities of residual enzymes in dried shiitake mushrooms, which are a traditional foodstuff in Japanese cuisine, for possible applications in food processing
RESULTS: Polysaccharide-degrading enzymes remained intact in dried shiitake mushrooms and the activities of amylase, β-glucosidase and pectinase were high
A potato digestion was tested using dried shiitake powder
The enzymes reacted with potato tuber specimens to solubilize sugars even under a heterogeneous solid-state condition and that their reaction modes were different at 38 and 50 °C. CONCLUSION: Dried shiitake mushrooms have a potential use in food processing as an enzyme preparation

Metadata-grounded summary

Citation abstract

OBJECTIVE: To examine the activities of residual enzymes in dried shiitake mushrooms, which are a traditional foodstuff in Japanese cuisine, for possible applications in food processing.

RESULTS: Polysaccharide-degrading enzymes remained intact in dried shiitake mushrooms and the activities of amylase, β-glucosidase and pectinase were high. A potato digestion was tested using dried shiitake powder. The enzymes reacted with potato tuber specimens to solubilize sugars even under a heterogeneous solid-state condition and that their reaction modes were different at 38 and 50 °C.

CONCLUSION: Dried shiitake mushrooms have a potential use in food processing as an enzyme preparation.

Citation

Tatsumi E, Konishi Y, Tsujiyama S (2016). Application of residual polysaccharide-degrading enzymes in dried shiitake mushrooms as an enzyme preparation in food processing. Biotechnology letters https://doi.org/10.1007/s10529-016-2176-2 PMID: 27439695

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