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Optimization of Ultrasonic-Assisted Enzymatic Hydrolysis to Extract Soluble Substances from Edible Fungi By-products

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Abstract

Edible fungi by-products are fruiting body residues produced during the production of hot pot base. There are abundant cellulose, protein, and minerals remained in edible fungi by-products. Ultrasonic-assisted two-stage enzymatic hydrolysis of cellulase, pectinase, and papain was optimized for the purpose of extracting its soluble substances. The taste, flavor, antioxidant capacity, color, soluble solids, soluble protein, conductivity, and turbidity of the optimized edible fungi by-product hydrolysate (EFBH) were evaluated. It was found that the soluble solids content and antioxidant activity of the optimized EFBH were significantly increased, and the flavor change was insignificant. The optimized EFBH with low bitterness and high umami taste was obtained through the two-stage enzymatic hydrolysis, and its soluble solids content was increased by 2.87 times, and the umami response value was increased by 12.19 times.

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Data Availability

The data are available from the corresponding author upon suitable request.

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Funding

We acknowledge the financial supports from National Key R&D Program of China (No. 2018YFD0700303), Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology (No. FMZ202003), Jiangsu Province (China) Key Project in Agriculture (Contract No. BE2015310217), and National First-Class Discipline Program of Food Science and Technology (No. JUFSTR20180205). All these above enable us to carry out and promote this research smoothly.

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Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, Jiangnan University, 214122, Wuxi, Jiangsu, China

    Yuanyuan Zhu, Min Zhang & Yuchuan Wang

  2. China General Chamber of Commerce Key Laboratory On Fresh Food Processing & Preservation, Jiangnan University, 214122, Wuxi, Jiangsu, China

    Yuanyuan Zhu

  3. Jiangsu Province International Joint Laboratory On Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122, Wuxi, Jiangsu, China

    Min Zhang

  4. Department of Chemical and Environmental Engineering, University of Nottingham, Malaysia Campus, 43500, Semenyih, Selangor, Malaysia

    Chung Lim Law

  5. Sichuan Tianwei Food Group Co., Ltd, 610000, Chengdu, China

    Kun Liu

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  1. Yuanyuan Zhu
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  2. Min Zhang
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  4. Yuchuan Wang
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Contributions

YZ finished the data analysis, figures drawing, and the main manuscript text writing; CLL, MZ, and YW reviewed and revised the manuscript; KL provided the information of raw materials and assisted in providing Fig. 1; the supervision, project administration, and final revision of the manuscript were finished by MZ and YZ. All authors reviewed the manuscript and agreed to publish this version of the manuscript.

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Correspondence to Min Zhang.

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Zhu, Y., Zhang, M., Law, C.L. et al. Optimization of Ultrasonic-Assisted Enzymatic Hydrolysis to Extract Soluble Substances from Edible Fungi By-products. Food Bioprocess Technol 16, 167–184 (2023). https://doi.org/10.1007/s11947-022-02930-0

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