Food and Fermentation Industries >

2025 , Vol. 51 >Issue 9: 239 - 245

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039195

Evaluation of the effect of cellulase pretreatment on the proteolytic effect and flavor of Lanmaoa asiatica

  • YANG Ning ,
  • ZHOU Pei ,
  • ZHANG Shasha ,
  • CAO Jingjing ,
  • LUO Xiaoli ,
  • ZHANG Weisi ,
  • SUN Dafeng
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  • 1(Yunnan Academy of Edible Fungi Industry Development, Kunming 650221, China)
    2(Kunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooperatives, Kunming 650221, China)

Received date: 2024-03-12

  Revised date: 2024-05-24

  Online published: 2025-05-28

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Abstract

To investigate the effect of cellulase pretreatment on the flavor proteinase hydrolysis of Lanmaoa asiatica, this study focused on L. asiatica, using reducing sugar content as the evaluation index, optimized the cellulase pretreatment process through single-factor and orthogonal experiments.Peptide content and amino nitrogen content were used as indicators to further evaluate the impact of cellulase-assisted flavor proteinase hydrolysis.Subsequently, intelligent sensory evaluation techniques (electronic nose, electronic tongue) were used to analyze the flavor of the hydrolysate.The results showed that the optimal cellulase pretreatment process was cellulase addition of 0.3%, initial pH of 4.0, at 45 ℃ for 4 hours, with a released reducing sugar content of (5.002±0.02) μg/mL under these conditions.Compared to direct hydrolysis, cellulase pretreatment followed by flavor proteinase hydrolysis significantly increased the peptide content and amino nitrogen content of the hydrolysate.The intelligent sensory evaluation results indicated that the aroma profile of the hydrolysate changed after cellulase pretreatment, with noticeable differences in aroma and taste.In conclusion, cellulase pretreatment followed by flavor proteinase hydrolysis can effectively enhance the release of flavor substances in L. asiatica.

Key words： Lanmaoa asiatica; cellulase; flavor protease; flavor; electronic nose; electronic tongue

Cite this article

YANG Ning , ZHOU Pei , ZHANG Shasha , CAO Jingjing , LUO Xiaoli , ZHANG Weisi , SUN Dafeng . Evaluation of the effect of cellulase pretreatment on the proteolytic effect and flavor of Lanmaoa asiatica[J]. Food and Fermentation Industries, 2025 , 51(9) : 239 -245 . DOI: 10.13995/j.cnki.11-1802/ts.039195

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