Optimization of Ultrasonic-Assisted Enzymatic Hydrolysis to Extract Soluble Substances from Edible Fungi By-products

Zhu, Yuanyuan; Zhang, Min; Law, Chung Lim; Wang, Yuchuan; Liu, Kun

doi:10.1007/s11947-022-02930-0

Cited by 10 publications

(6 citation statements)

References 44 publications

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“…Ultrasound could effectively promote enzymatic digestion, which contributes to the release of small molecules in foods including umami substances. ,, To get more taste peptides, A. bisporus was treated with ultrasound-assisted enzymatic digestion.…”

Section: Resultsmentioning

confidence: 99%

“…Ultrasound could effectively promote enzymatic digestion, which contributes to the release of small molecules in foods including umami substances. 17,30,31 To get more taste peptides, A. bisporus was treated with ultrasound-assisted enzymatic digestion. The results showed that the peptide content in airdried A. bisporus mushroom hydrolysate would increase after the ultrasound-assisted Flavourzyme treatment, and its umami and salty taste was also enhanced (Figure S1, p < 0.05), indicating that ultrasound-assisted enzymatic digestion was suitable for the extraction of umami peptides.…”

Section: Virtual Screening Of Potential Umami Peptidesmentioning

confidence: 99%

See 1 more Smart Citation

Novel Umami Peptides from Mushroom (Agaricus bisporus) and Their Umami Enhancing Effect via Virtual Screening and Molecular Simulation

Xu,

Chen,

Cui

et al. 2024

J. Agric. Food Chem.

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This study aimed to identify novel umami peptides in Agaricus bisporus and investigate their umami enhancing effect. We virtually screened 155 potential umami peptides from the ultrasound-assisted A. bisporus hydrolysate according to Q values, iUmami-SCM, Umami_YYDS, and Tastepeptides_DM models, and molecular docking. Five peptides (AGKNTNGSQF, DEAVARGATF, REESDFQSSF, SEETTTGVHH, and WNNDAFQSSTN) were synthesized for sensory evaluation and kinetic analysis. The result showed that the umami thresholds of the five peptides were in the range of 0.21−0.40 mmol/L. Notably, REESDFQSSF, SEETTTGVHH, and WNNDAFQSSTN had low dissociation constant (K D ) values and high affinity for the T1R1-VFT receptor. The enhancing effect of the three peptides with MSG or IMP was investigated by sensory evaluation, kinetic analysis, and molecular dynamics simulations. In stable complexes, ARG_277 in T1R1 played a major role in umami peptide binding to T1R1-VFT. These results provide a theoretical basis for future screening of umami peptides and improving the umami taste of food containing mushrooms.

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Section: Resultsmentioning

confidence: 99%

Section: Virtual Screening Of Potential Umami Peptidesmentioning

confidence: 99%

Novel Umami Peptides from Mushroom (Agaricus bisporus) and Their Umami Enhancing Effect via Virtual Screening and Molecular Simulation

Xu,

Chen,

Cui

et al. 2024

J. Agric. Food Chem.

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“…This could be attributed to the shearing force of ultrasonic cavitation acting primarily on protein molecules present in the food waste. 40…”

Section: Resultsmentioning

confidence: 99%

“…This could be attributed to the shearing force of ultrasonic cavitation acting primarily on protein molecules present in the food waste. 40 The experimental groups subjected to pretreatment with the three types of enzymes exhibited a significant enhancement in gas yield under identical conditions, resulting in a notably higher cumulative gas yield ranging from approximately 50-200 mL compared to the control (Fig. 1a).…”

Section: Anaerobic Digestion Gas Production With Different Pretreatmentsmentioning

confidence: 93%

Enzyme pretreatments for anaerobic co-digestion of food waste blended with bioplastics: effects on methane production and microbial community structure

Jiang,

Bi,

Cheng

et al. 2023

New J. Chem.

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“…The main reason was that the increase in enzyme content accelerated the enzymolysis reaction rate and made the substrate protease hydrolysis more complete, increasing the number of target products. However, when the enzyme dosage was greater than 12000U/g, the peptide content and TD value of the enzymolysis product decreased, which may be due to the excessive enzyme further hydrolyzed the peptide segment, resulting in the reduction of the umami peptide segment [16]. Therefore, the optimal concentration of trypsin was 12000U/g.…”

Section: Effect Of Enzyme Addition Level On Peptide Content and Td Va...mentioning

confidence: 99%

Optimization of By-product Enzymatic Hydrolysis Process of Spanish Mackerel Based on Orthogonal Test

Chen,

Wu,

Zhang

et al. 2024

IJFSA

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Objective: In order to obtain the enzymatic hydrolysis solution of Spanish mackerel by-products with good taste and high peptide content. Methods: In this study, the influence parameters of the enzymatic hydrolysis process were optimized based on the orthogonal test. The effects of enzymolysis time, enzymolysis temperature, pH value, and enzyme dosage on peptide content and flavor dilution value (TD value) of enzymolysis solution were investigated. Results: The optimum enzymolysis conditions were as follows: enzymolysis time was 4 h, enzymolysis temperature was 35 ℃, enzymolysis pH was 8.0, and enzyme addition amount was 16000 U/g. At this time, the peptide content was 107.84 mg/mL and the TD value was 28.53. Conclusion: The peptide content and TD value in the verification test were higher than those in other experimental groups, indicating that the optimized enzymatic hydrolysis conditions were accurate. This study provided a theoretical study for the utilization of high value of Spanish by-products.

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Optimization of Ultrasonic-Assisted Enzymatic Hydrolysis to Extract Soluble Substances from Edible Fungi By-products

Cited by 10 publications

References 44 publications

Novel Umami Peptides from Mushroom (Agaricus bisporus) and Their Umami Enhancing Effect via Virtual Screening and Molecular Simulation

Novel Umami Peptides from Mushroom (Agaricus bisporus) and Their Umami Enhancing Effect via Virtual Screening and Molecular Simulation

Enzyme pretreatments for anaerobic co-digestion of food waste blended with bioplastics: effects on methane production and microbial community structure

Optimization of By-product Enzymatic Hydrolysis Process of Spanish Mackerel Based on Orthogonal Test

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