Enzymatic hydrolysis to enhance the umami taste of Lentinus edodes boiling water by papain

Authors

LI Shun-feng, Research Center of Agro-products Processing Science and Technology, Henan Academy of Agricultural Sciences,Zhengzhou, Henan 450002 , China
LIU Li-na, Research Center of Agro-products Processing Science and Technology, Henan Academy of Agricultural Sciences,Zhengzhou, Henan 450002 , China
WANG An-jian, Research Center of Agro-products Processing Science and Technology, Henan Academy of Agricultural Sciences,Zhengzhou, Henan 450002 , China
TIAN Guang-rui, Research Center of Agro-products Processing Science and Technology, Henan Academy of Agricultural Sciences,Zhengzhou, Henan 450002 , China
XU Fang-fang, Research Center of Agro-products Processing Science and Technology, Henan Academy of Agricultural Sciences,Zhengzhou, Henan 450002 , China

Abstract

To improve the content of umami substance in boiling water of Lentinus edodes, the single factor experiment and orthogonal experiment were carried out to optimize the enzymatic hydrolysis process of L. edodes boiling water with papain. The a

Publication Date

6-28-2020

First Page

188

Last Page

192

DOI

10.13652/j.issn.1003-5788.2020.06.034

Recommended Citation

Shun-feng, LI; Li-na, LIU; An-jian, WANG; Guang-rui, TIAN; and Fang-fang, XU (2020) "Enzymatic hydrolysis to enhance the umami taste of Lentinus edodes boiling water by papain," Food and Machinery: Vol. 36: Iss. 6, Article 34.
DOI: 10.13652/j.issn.1003-5788.2020.06.034
Available at: https://www.ifoodmm.cn/journal/vol36/iss6/34

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