Enzyme-assisted extraction enhancing the umami taste amino acids recovery from several cultivated mushrooms

TY - JOUR

T1 - Enzyme-assisted extraction enhancing the umami taste amino acids recovery from several cultivated mushrooms

AU - Poojary, Mahesha Manjunatha

AU - Orlien, Vibeke

AU - Passamonti, Paolo

AU - Olsen, Karsten

PY - 2017

Y1 - 2017

N2 - In this study, enzyme-assisted extraction was performed to extract umami taste and total free amino acids (FAAs) from the six different mushrooms including shiitake (Lentinus edodes), oyster (Pleurotus ostreatus), tea tree (Agrocybe aegerita) and, white, brown and portobello champignons (Agaricus bisporus). β-Glucanase and Flavourzyme® were used as the enzymes for cell wall and proteins hydrolysis, respectively. It was found that β-glucanase treatment alone did not enhance the extraction efficiency, however in combination, β-glucanase and Flavourzyme® enhanced the extraction efficiency significantly up to 20-fold compared to conventional HCl mediated extraction, depending on the mushroom species. The optimal conditions for the enzyme treatment were: water as extraction solvent (initial pH = 7), enzyme concentration of 5% v/w each of β-glucanase and Flavourzyme®, temperature 50 °C and an incubation time of 1 h. White and brown champignons were found to be the richest source of umami taste FAAs (26.75 ± 1.07 and 25.6 ± 0.9 mg/g DM, respectively).

AB - In this study, enzyme-assisted extraction was performed to extract umami taste and total free amino acids (FAAs) from the six different mushrooms including shiitake (Lentinus edodes), oyster (Pleurotus ostreatus), tea tree (Agrocybe aegerita) and, white, brown and portobello champignons (Agaricus bisporus). β-Glucanase and Flavourzyme® were used as the enzymes for cell wall and proteins hydrolysis, respectively. It was found that β-glucanase treatment alone did not enhance the extraction efficiency, however in combination, β-glucanase and Flavourzyme® enhanced the extraction efficiency significantly up to 20-fold compared to conventional HCl mediated extraction, depending on the mushroom species. The optimal conditions for the enzyme treatment were: water as extraction solvent (initial pH = 7), enzyme concentration of 5% v/w each of β-glucanase and Flavourzyme®, temperature 50 °C and an incubation time of 1 h. White and brown champignons were found to be the richest source of umami taste FAAs (26.75 ± 1.07 and 25.6 ± 0.9 mg/g DM, respectively).

KW - Enzyme-assisted extraction

KW - Flavourzyme®

KW - MSG-like

KW - Mushrooms

KW - Umami

U2 - 10.1016/j.foodchem.2017.04.157

DO - 10.1016/j.foodchem.2017.04.157

M3 - Journal article

C2 - 28551231

AN - SCOPUS:85018791825

SN - 0308-8146

VL - 234

SP - 236

EP - 244

JO - Food Chemistry

JF - Food Chemistry

ER -