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

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...

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Bibliographic Details
Published in:Biotechnology letters 2016-11, Vol.38 (11), p.1923-1928
Main Authors: Tatsumi, E., Konishi, Y., Tsujiyama, S.
Format: Article
Language:English
Subjects:
Amylase
Amylases - metabolism
Applied Microbiology
beta-glucosidase
beta-Glucosidase - metabolism
Biochemistry
Biomedical and Life Sciences
Biotechnology
Carbohydrate Metabolism
Chromium
cuisine
Digestion
Enzymes
Food Handling
Food processing
Food processing industry
foods
Fungal Polysaccharides - metabolism
Fungal Proteins - metabolism
Life Sciences
Microbiology
Mushrooms
Original Research Paper
polygalacturonase
Polygalacturonase - metabolism
Potatoes
Shiitake Mushrooms - enzymology
Solanum tuberosum
Solanum tuberosum - metabolism
sugars
Traditional foods
tubers
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Summary: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.
ISSN:0141-5492
1573-6776
DOI:10.1007/s10529-016-2176-2