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Production of mushroom protein hydrolysates by enzymatic hydrolysisand their physicochemical properties |
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| รหัสดีโอไอ | |
| Creator | Panida Banjongsinsiri, Krittalak Pasakawee, Nowwapan Noojuy, Takunrat Taksima and Ubonphan Rodsuwan |
| Title | Production of mushroom protein hydrolysates by enzymatic hydrolysisand their physicochemical properties |
| Publisher | Faculty of Agro-Industry |
| Publication Year | 2559 |
| Journal Title | Food and Applied Bioscience |
| Journal Vol. | 4 |
| Journal No. | 3 |
| Page no. | 161-170 |
| Keyword | mushroom protein hydrolysate, hydrolysis production, physicochemical property |
| URL Website | www.tci-thaijo.org/index.php/fabjournal |
| Website title | www.tci-thaijo.org/index.php/fabjournal/article/view/78427 |
| ISSN | 2286-8615 |
| Abstract | The selected mushrooms (Oyster mushroom, Abalone mushroom and Shiitake mushroom) were hydrolysed with papain enzyme at 50๐C for the different time (6, 12, 18 and 24 hours) to get the mushroom protein hydrolysates(Oyster mushroom, OMPH; Abalone mushroom, AMPH; Shiitake mushroom,SHMPH), respectively. The result showed that degree of hydrolysis (%DH), total soluble solids (%TSS), sodium chloride (%NaCl), %nitrogen, %protein and free amino acid content of all mushroom protein hydrolysates (MPHs) increased whereas pH value decreased with the increasing extraction time.The optimum MPHs production related with the suitable hydrolysis time and %DH.The hydrolysis timingto produce the highest %DH of OMPH, AMPH and SHMPH (46.54, 38.15 and 25.75) with papain were 18, 18 and 24 hours and provide the highesttotal amino acid content (mg/100 ml) at 384, 157 and 110, respectively. Based on this result, there is a possibility that Oyster mushroom, Abalone mushroom and Shiitake mushroom can be produced the vegetable protein extracts using the enzymatic hydrolysis process and rendering the useful ingredient for further food andnutraceuticalapplications. |
