Effect of Drying Process on the Physicochemical Properties and Biological Activities of Enzymatic Protein Hydrolysate from Shiitake Mushroom (Lentinula edodes)

• Main Authors: Pasakawee Krittalak, Banjongsinsiri Panida, Lekhavat Supaporn, Noojuy Nowwapan, Taksima Takunrat and Srimongkoluk Ubolwanna
• Format: บทความวารสาร
• Language: English
• Published: Science Faculty of Chiang Mai University 2019
• Online Access: http://it.science.cmu.ac.th/ejournal/dl.php?journal_id=8957; http://cmuir.cmu.ac.th/jspui/handle/6653943832/64064
• Institution: Chiang Mai University

Protein hydrolysate has been used for many years as flavouring agents, food supplement, and several food applications. In this research, Lentinula edodes was hydrolysed by 15% (w/w mushroom powder) papain (4,600 NF/mg) at 65 °C, pH 7.0 for 18 hrs. Protein hydrolysate was dried with two different met...