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KMID : 1134820060350091273
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Journal of the Korean Society of Food Science and Nutrition
2006 Volume.35 No. 9 p.1273 ~ p.1279
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Quality Properties of Oak Mushroom (Lentinus edodes) Based on Extraction Conditions and Enzyme Treatment
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Park Nan-Young
Jeong Yong-Jin
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Abstract
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The quality properties of oak mushroom were investigated using extraction conditions and enzyme treatments. The physiochemical properties were excellent at the extraction temperatures of 20℃ and 40℃. The quality was increased as the extraction time increased but was best at the extraction time of 10 hr. The physiochemical properties such as soluble solid, reducing sugar and crude protein contents were best at the solvent ratio of 1:100 (w/v) so that it was set at 1:100. Thus, enzyme treatment was done at 50℃ for 2 hr with the solvent ratio of 1:100. The result showed that the best quality was shown using 0.2% protease and 0.2% cellulase. With the enzyme treatment, the essential amino acid contents increased by two folds but no difference was shown in β-glucan content.
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KEYWORD
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oak mushroom, β-glucan, protease, cellulase, pectinase
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