Study On Properties And Seasoning Preparation Of Lentinus Edodes Nitrogenous Substances

In this research,dried Lentinus edodes was chosen as main raw material,extraction and purification process of Lentinus edodes nitrogenous substances were studied.Besides,physical and chemical properties and structure characteristics of nitrogenous substances were measured.Then Lentinus edodes nitrogenous substances were applied in Lentinus edodes sauce.Dried Lentinus edodes powder was chosen as main raw material,extracting yield of proteins and nucleotides were chosen as indicators.Optimum extracting process of Lentinus edodes nitrogenous substances was obtained by studying alkali and ultrasonic assisted extraction process.Results showed that the best alkali extraction technology was solid-liquid ratio 1:25,pH 9.0,at 52?,for 62min,extracting yield of nucleotides and proteins were 4.38%and 71.01%.Optimum ultrasonic assisted extraction conditions were as follows:the liquid of Lentinus edodes powder was treated by 220W ultrasonic power,50? for 12min,Then the liquid was treated at 52? for 62min in water bath.The yield of nucleotides and proteins were 4.43%and 74.63%under optimum process.According to extracting yield of nucleotides and proteins,ultrasonic assisted extraction process was chosen as optimum extraction process by comparing with alkali extraction method.Extraction liquid of nitrogenous substances was chosen as raw material,20lx7 anion exchange resin was chosen as separation medium,extracting yield of proteins and nucleotides were chosen as indicators,static and dynamic adsorption-desorption tests were studied.Besides,physical and chemical properties of nitrogenous substances and structure characteristics were measured.Results showed that optimum process of static adsorption-desorption experiment was as follows:adsorption time 15min,the ratio between resin and extraction liquid 1:8,concentration of desorption eluent HCl was 1.0mol/L,desorption time 90min.The best technology of dynamic adsorption-desorption test was as follows:concentration of nitrogenous substances 0.75mg/mL,flow velocity of liquid 0.5mL/min,liquid volume 200mL,concentration of HCl 1.0mol/L,flow rate 0.5mL/min,and volume 125mL.Besides,test determined that nutrients content of Lentinus edodes nitrogenous substances were:moisture 14.38%,protein 54.23%,fat 1.46%,polysaccharide 18.18%,and ash 3.75%.It could be confirmed that Lentinus edodes nitrogenous substances was rich in nucleotides and amino acid,and it was a good tasty agent measured by ultraviolet pop scanning,gel electrophoresis analysis,detection the combining way of protein and polysaccharide.In this part,Lentinus edodes powder was chosen as raw material,extracting yield of proteins and polysaccharide were chosen as indicators.enzymolysis technology of Lentinus edodes umami substances was studied,and umami substances was applied to the sauce.Results showed that the optimum enzymolysis conditions were as follows:papain amount 4000u/g,enzymolysis pH 7.0,time 4.5h,temperature 55?.Under this condition,extraction yield of nitrogenous substances was 70.8%and polysaccharide's yield was 52.9%.The best formulation of Lentinus edodes sauce was as follows:the amount of monosodium glutamate was 6.7%of Lentinus edodes umiami substances,salt were 55.5%,white granulated sugar was 66.7%and citric acid was 4.4%.The highest sensory score was awarded to Lentinus edodes seasoning which was produced under the best formulation.