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Author Pasakawee Krittalak
Alternative Author Banjongsinsiri Panida
Lekhavat Supaporn
Noojuy Nowwapan
Taksima Takunrat
Srimongkoluk Ubolwanna
Chiang Mai Journal of Science
TitleEffect of Drying Process on the Physicochemical Properties and Biological Activities of Enzymatic Protein Hydrolysate from Shiitake Mushroom (Lentinula edodes)
Alternative TitleEffect of Drying Process on the Physicochemical Properties and Biological Activities of Enzymatic Protein Hydrolysate from Shiitake Mushroom (Lentinula edodes)
ImprintVol.45 No.2, March 2018
Call# FOOD 8560

CALL # Volume Number Month Year Barcode Status

AbstractProtein hydrolysate has been used for many years as flavouring agents, food supplement, and several food applications. In this research, Lentinula edodes was hydrolysed by 15% (w/w mushroom powder) papain (4,600 NF/mg) at 65 ?C, pH 7.0 for 18 h. Protein hydrolysate was dried with two different methods (spray drying and freeze drying). Physicochemical properties, antioxidant activity, angiotensin-I converting enzyme (ACE) inhibitory and sensory characteristics of mushroom protein hydrolysate dried with spray-drying (SD-MPH) and freeze-drying (FD-MPH) were evaluated. The results showed that SD-MPH had a higher dry weight of protein content and a* value than that of FD-MPH (p<0.05). In contrast, SD-MPH had a lower aw and moisture content than that of FD-MPH (p<0.05). SD-MPH exhibited higher water solubility and pH value than FD-MPH (p<0.05). Most of amino acids loss was affected by drying process, except aspartic acid. The most abundant amino acids found in both MPHs powder were Glu, Phe, and Asp and ranged from 1.65 to 4.05 mg/g sample. According to 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assays, it was shown that both MPHs have high antioxidant activity. Whereas SD-MPH showed~10-fold higher ACE inhibitory activity comparing to FD-MPH. This was concomitant with the high amino acid contents. Sensory characteristics were evaluated by an electronic tongue using the Principle Component Analysis (PCA) and the result showed two separated clusters between SD-MPH and FD-MPH. Based on these results, spray-drying might be a suitable method to produce quality hydrolysates for functional food applications.
DescriptPage 762-773
SubjectLentinula edodes
enzymatic mushroom protein hydrolysate
antioxidant properties
ACE inhibitory activity
drying methods
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