Study On The Low Temperature Autolysis Of Volvariella Volvacea And Its Development For Flavoring Base

Volvariella volvacea is an edible macromycetes which is rich in nutrient components, such as proteins, amino acids, vitamins and minerals. With the change of people’s consumption idea, the market demand of fresh Volvariella volvacea enhanced gradually in recent years. However it is difficult to preserve Volvariella volvacea at ordinary conditions, since the Volvariella volvacea can autolyze in low temperature, and its autolysis theory is not clear. Therefore, this paper systematically discussed the autolysis theory and the influence of adding exogenous protease to Volvariella volvacea, which are purpose for the Volvariella volvacea compound condiment. The research content and the results were as follows:1. It is found that Volvariella volvacea fruit body can autolysis in low temperature storage, through watching the change of Volvariella volvacea fruit body shape and the paraffin section microscopic observation, with phenomenon of browning, cold, drainage, soft rotton, etc. During the storage, the intercellular space of Volvariella volvacea becomes more and more close, whild the arrangement of cell becomes irregular.2. The dry Volvariella volvacea powder contains 28.63 ±0.012% protein and 18.87 ± 0.009% crude fiber.The weightlessness rate, a-amino nitrogen, soluble solids content, nucleotides and free amino acids content are rising in the extension of the temperature process of Volvariella volvacea.3. It is studied that the optimum condition of Volvariella volvacea fruit body autolyzing through orthogonal test, and the optimal conditions are:the ratio of material to water 1:7, initial pH6.0, hydrolysis temperature 45 ℃, hydrolysis time 13h. We got the best condition of Volvariella volvacea hydrolysis with cellulose enzyme and papain as assistant enzyme through orthogonal experiment which is on the basis of single factor experiments, and the best hydrolysis conditions are:cellulose enzyme:papain (0.25%)= 1:2, hydrolysis temperature 50 ℃, hydrolysis time 240 min, initial pH7.0. The content of a-amino nitrogen of the hydrolysate which are treated both by autolyzing and coenzyme hydrolysis reaches as high as 0.78%.4. The Volvariella volvacea enzyme solution was made to powder and added a certain amount of salt and MSG. Determined the formulation of the Volvariella volvacea seasoning through the sensual evaluation:add 1.5% content of MSG and 0.45% content of salt, which means that 1.5 g MSG powder and 0.45 g salt Were added in every 100 g straw mushrooms.