Study on enzymolysis of Pleurotus nebrodensis cooking juices based on principal component analysis

Authors

WANG Xiaoli, Institute for Farm Products and Nuclear-Agricultural Technology, HAAS, Wuhan, Hubei 430064, China
XUE Shujing, Institute for Farm Products and Nuclear-Agricultural Technology, HAAS, Wuhan, Hubei 430064, China
ZHOU Ming, Institute for Farm Products and Nuclear-Agricultural Technology, HAAS, Wuhan, Hubei 430064, China; Farm Products Processing Research Sub-center of Hubei Innovation Center of Agricultural Science and Technology, Wuhan, Hubei 430064, China
LI Lu, Institute for Farm Products and Nuclear-Agricultural Technology, HAAS, Wuhan, Hubei 430064, China
CHENG Wei, Institute for Farm Products and Nuclear-Agricultural Technology, HAAS, Wuhan, Hubei 430064, China; Farm Products Processing Research Sub-center of Hubei Innovation Center of Agricultural Science and Technology, Wuhan, Hubei 430064, China
GUAN Jian, Institute for Farm Products and Nuclear-Agricultural Technology, HAAS, Wuhan, Hubei 430064, China
YANG De, Institute for Farm Products and Nuclear-Agricultural Technology, HAAS, Wuhan, Hubei 430064, China

Abstract

The effect of six enzymes was studied, as edible fungus hydrolase A01, Edible fungus hydrolase A02, cellulose, neutral protease, papain and flavourzyme on the content of free amino acid, resolvable sugar and L^*, a^*, b^* value in Pleurotus nebrodensis cooking juices. The results indicated that the influence on the content of free amino acid and resolvable sugar was the most significant. The amount of free amino acid was increased by 55.0% after the neutral protease treatment; and the amount of resolvable sugar increased by 41.28% after cellulase treatment. The L^* value both increased apparent as the cellulase hydrolysis proceeded and neutral protease proceeded. The highest decrease of the a^* value was shown after the neutral protease treatment. The b^* value decreased after the neutral protease treatment, and increased after other five enzymes treatments. The flavourzyme treatment on the Pleurotus nebrodensis cooking juices can achieve the best result by principal component analysis method.

Publication Date

8-28-2015

First Page

35

Last Page

37,71

DOI

10.13652/j.issn.1003-5788.2015.04.009

Recommended Citation

Xiaoli, WANG; Shujing, XUE; Ming, ZHOU; Lu, LI; Wei, CHENG; Jian, GUAN; and De, YANG (2015) "Study on enzymolysis of Pleurotus nebrodensis cooking juices based on principal component analysis," Food and Machinery: Vol. 31: Iss. 4, Article 9.
DOI: 10.13652/j.issn.1003-5788.2015.04.009
Available at: https://www.ifoodmm.cn/journal/vol31/iss4/9

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