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  • Title: Application of residual polysaccharide-degrading enzymes in dried shiitake mushrooms as an enzyme preparation in food processing.
    Author: Tatsumi E, Konishi Y, Tsujiyama S.
    Journal: Biotechnol Lett; 2016 Nov; 38(11):1923-1928. PubMed ID: 27439695.
    Abstract:
    OBJECTIVE: To examine the activities of residual enzymes in dried shiitake mushrooms, which are a traditional foodstuff in Japanese cuisine, for possible applications in food processing. RESULTS: Polysaccharide-degrading enzymes remained intact in dried shiitake mushrooms and the activities of amylase, β-glucosidase and pectinase were high. A potato digestion was tested using dried shiitake powder. The enzymes reacted with potato tuber specimens to solubilize sugars even under a heterogeneous solid-state condition and that their reaction modes were different at 38 and 50 °C. CONCLUSION: Dried shiitake mushrooms have a potential use in food processing as an enzyme preparation.
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