Comparison of the Nutritional and Taste Characteristics of 5 Edible Fungus Powders Based on the Composition of Hydrolyzed Amino Acids and Free Amino Acids

Abstract

The nutritional characteristics and taste of some edible fungus powders were scientifically evaluated and compared. Five common edible fungus powders were used as test materials (Agrocybe chaxinggu edible fungus powder, Pleurotus citrinopileatus edible fungus powder, Flammulina velutipes edible fungus powder, Lentinus edodes edible fungus powder, and Hericium erinaceus edible fungus powder). The hydrolyzed amino acid and free amino acid content were measured by an automatic amino acid analyzer, and the ratios of hydrolyzed amino acid and free amino acid components and the taste characteristics of these eatables were systematically compared. The results showed that the total amount of hydrolyzed amino acids contained in the 5 edible fungus powders was between 2.583 and 14.656 g/100 g. The total amount of free amino acids contained in the 5 edible fungus powders was between 0.550 and 2.612 g/100 g. Comparative analysis of the mass fractions and composition of amino acids indicated that Pleurotus citrinopileatus edible fungus powder best met the ideal protein standard. The taste characteristics of protein were evaluated by calculating the taste active value (TAV) of taste-producing free amino acids. The most significant TAV values of the 5 edible fungus powders appeared in glutamic acid, and this amino acid is an umami amino acid. Principal component analysis (PCA) suggested that four principal components could reflect all the information on the free amino acids with a total cumulative variance contribution rate of 100%, and three principal components could reflect most of the information on the hydrolyzed amino acids with a total cumulative variance contribution rate of 99.143%, which could represent the main trends of free amino acids and hydrolyzed acids in edible fungus powder. The comprehensive evaluation model was established, and the comprehensive score indicated that Agrocybe chaxinggu edible fungus powder had the best comprehensive amino acid quality.

Nutritional Quality and Biological Application of Mushroom Protein as a Novel Protein Alternative

“…Popular edible mushroom species such as Lentinus edodes , Agaricus spp., and Pleurotus spp. contained 14.87 to 27.13% [ 18 ], 26.60 to 39.84% [ 6 ], and 18 to 19.15 g/100 of protein [ 19 ], respectively. Crude protein ranged from 6.60 to 30.69 g/100 g among mushrooms obtained from the Kilum-Ijim forest in Cameroon [ 7 ].…”

“…A recent study found that the value of EAA/ (EAA + NEAA) among the five types of edible fungus studied ranged from 32.20 to 41.87%, and the value of EAA/NEAA was 47.48 to 72.03%. EAA/ (EAA + NEAA) and EAA/NEAA values were lowest in Lentinus edodes but Pleurotus citrinopileatus best fulfilled the optimal protein standard [ 18 ]. In all, the above data point to the fact that mushroom proteins have a complete essential amino acid profile, though the amount varied by variety of factors such as species, production, and processing conditions, but cannot be generalized.…”

Effect of Stocking Density on Culture Efficiency and Physiological Indicators of Largemouth Bass (Micropterus salmoides) under Recirculating Water Conditions in Land-Based Round Ponds

“…Crude protein content was determined using the Kjeldahl method (GB5009-2010, semimicro Kjeldahl method); crude fat was determined using the Soxhlet extraction method (GB5009. ; crude ash was determined by cauterized mass method (GB5009.4-2010, cauterized at 550 °in a mufe furnace); crude moisture was determined by drying (GB5009.3-2010, 105 °C drying method); free amino acids were assessed using phenyl isothiocyanate derivatization-high performance liquid chromatography [20]. Fatty acids were determined using the GB/T5009.168-2016 method.…”

Analysis of umami taste and their contributing compounds in edible fungi based on electronic tongue, sensory evaluation, and chemical analysis

“…Glutamic acid (Glu) and aspartic acid (Asp) are the basic components of umami taste, which makes edible fungi a unique taste (Lü et al, 2022). Li, Ma et al (2022) measured the content of hydrolyzed and free amino acids in five edible fungus' powders and calculated the taste activity value (TAV) of free amino acids that produce taste to evaluate the taste characteristics of each taste amino acid, they found that the most significant influence on the TAV value was Glu. Yang et al (2022) analyzed the taste and flavor changes before and after the addition of three edible funguses to chicken soup and found that the characteristic taste amino acids and flavor components in chicken soup increased after the addition of edible mushrooms.…”

“…Li, Ma et al. (2022) measured the content of hydrolyzed and free amino acids in five edible fungus’ powders and calculated the taste activity value (TAV) of free amino acids that produce taste to evaluate the taste characteristics of each taste amino acid, they found that the most significant influence on the TAV value was Glu. Yang et al.…”