关键词: 香菇煮菇水； 5&prime, -磷酸二酯酶； 5&prime, -核苷酸； 呈鲜氨基酸； 等效鲜味含量； 增鲜； 酶解

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 5′-phosphodiesterases (5′-PDEs).The 5′-nucleotides content and equivalent umami concentration (EUC) were also evaluated after enzymatic hydrolysis by 5′-PDEs.Results showed that the optimum conditions for enzymatic hydrolysis to improve the content of 5′-nucleotides in boiling water of L.edodes by 5′-PDEs were as follows: pH value of 5.0,enzymatic hydrolysis temperature of 50℃ ,enzymatic addition amount of 0.3% and enzymatic hydrolysis time of 2 h.Under these conditions,the content of 5′-nucleotides was 3.80 g/L.Enzymatic hydrolysis could significantly increase the contents of 5′-AMP and 5′-GMP in boiling water of L. edodes,and the EUC value was significantly increased from 273.71 g/L before enzymatic hydrolysis to 436.27 g/L,which was about 1.59 times higher of before.The results showed that proper enzymolysis of L.edodes boiling water could significantly enhance its umami taste,which would provide technical support for the development of seasoning in boiling water of L.edodes.

Key words: Lentinus edodes boiling water, 5′-phosphodiesterases, 5′-nucleotides, Umami taste amino acid, Equivalent umami concentration (EUC), Umami taste enhancement, Enzymatic hydrolysis