Optimization of Enzymatic Hydrolysis Process of <i>Morchella esculenta</i> and Analysis of Volatile Flavor Compounds in Enzymatic Hydrolysate

ZENG Xiaofeng; YAN Mi; GE Zhixing; GAO Lunjiang; YIN Xumin; DIAO Yuan; SHANG Sang; ZENG Shunde

doi:10.13386/j.issn1002-0306.2024030400

Volume 46 Issue 4

Feb. 2025

Turn off MathJax

Article Contents

Abstract

References

Supplements

Science and Technology of Food Industry > 2025 > 46(4): 147-154. > DOI: 10.13386/j.issn1002-0306.2024030400

ZENG Xiaofeng, YAN Mi, GE Zhixing, et al. Optimization of Enzymatic Hydrolysis Process of Morchella esculenta and Analysis of Volatile Flavor Compounds in Enzymatic Hydrolysate[J]. Science and Technology of Food Industry, 2025, 46(4): 147−154. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024030400.

Citation:

PDF (3088 KB)

Optimization of Enzymatic Hydrolysis Process of Morchella esculenta and Analysis of Volatile Flavor Compounds in Enzymatic Hydrolysate

1.
Chongqing Academy of Agricultural Science, Chongqing 401329, China
2.
Shaanxi Institute of Supervision & Testing on Product Quality, Xi'an 710048, China

More Information

Received Date: March 25, 2024
Available Online: December 09, 2024

Graphical Abstract

Abstract

Abstract

To optimize the enzymatic hydrolysis process of Morchella esculenta and expore the volatile flavor compounds in its enzymatic hydrolysate, the enzymatic hydrolysis was optimized by response surface design, and the key flavor compounds were identified by headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) combined with the odor activity value (OAV). Results indications were as follows: enzyme addition amount of 5000 U/g, pH6.7, enzymolysis temperature at 44 ℃ for 2 h, the hydrolysis degree was 34.11% under the above mentioned conditions and a total of 23 volatile flavor compounds were identified by GC-MS analysis, among which 17 werein blank group and 21 in enzymatic group. After enzymatic hydrolysis process, the content of flavor compounds increased by 203.71%. Aldehydes were the main volatile flavor compounds, accounting for 78.50% of the whole flavor compounds. Compounds with OAV≥1 were further analyzed, including 7 in the blank group and 9 in the enzymatic group. Isovaleraldehyde, phenylacetaldehyde, hexenal, benzaldehyde, nonanal, linalool, 2-amylfuran, limonene and naphthalene were identified as the key flavor compounds in the enzymatic hydrolysate of Morchella esculenta. Enzymatic hydrolysis can promote the release of flavor compounds, thus providing data basis for the flavor utilization, the deep processing and development of seasoning for Morchella esculenta.
- Morchella esculenta,
- enzymatic hydrolysis process,
- response surface methodology,
- flavor,
- odor activity value (OAV)

FullText(HTML)

References (38)

References

[1]	ZHANG Q, WU C E, SUN Y J, et al. Cytoprotective effect of Morchella esculenta protein hydrolysate and its derivative against H₂O₂-induced oxidative stress[J]. Polish Journal of Food and Nutrition Sciences,2019,69(3):255−265. doi: 10.31883/pjfns/110134
[2]	CANLI K, BENEK A, ŞENTURAN M, et al. In vitro antimicrobial activity of Morchella esculenta and trametes versicolor[J]. The Journal of Fungus,2019(10):28−33.
[3]	WANG Z, WANG H L, KANG Z L, et al. Antioxidant and anti-tumour activity of triterpenoid compounds isolated from Morchella mycelium[J]. Archives of Microbiology,2020,202(7):1677−1685. doi: 10.1007/s00203-020-01876-1
[4]	ZHANG N N, MA H, ZHANG Z F, et al. Characterization and immunomodulatory effect of an alkali-extracted galactomannan from Morchella esculenta[J]. Carbohydrate Polymers,2022,278:118960. doi: 10.1016/j.carbpol.2021.118960
[5]	WANG D D, YIN Z Q, MA L K, et al. Polysaccharide MCP extracted from Morchella esculenta reduces atherosclerosis in LDLR-deficient mice[J]. Food & Function,2021,12(11):4842−4854.
[6]	XU Y Y, XIE L Y, TANG J, et al. Morchella importuna flavones improve intestinal integrity in dextran sulfate sodium challenged mice[J]. Frontiers in Microbiology,2021,12:742033. doi: 10.3389/fmicb.2021.742033
[7]	中国食用菌协会. [DB/OL]. 2024.3.25. Https://bigdata.cefa.org.cn. [China edible fungi association, CEFA[DB/OL]. 2024.3.25. Https://bigdata.cefa.org.cn.] China edible fungi association, CEFA[DB/OL]. 2024.3.25. Https://bigdata.cefa.org.cn.
[8]	张楠, 叶晶晶, 廖春华, 等. 羊肚菌菌柄营养成分的分析与评价[J]. 食品工业科技,2021,42(17):335−342. [ZHANG N, YE J J, LIAO C H, et al. Analysis and evaluation of nutritional components in stipe of Morchella esculenta[J]. Science and Technology of Food Industry,2021,42(17):335−342.] ZHANG N, YE J J, LIAO C H, et al. Analysis and evaluation of nutritional components in stipe of Morchella esculenta[J]. Science and Technology of Food Industry, 2021, 42（17）: 335−342.
[9]	高娟. 羊肚菌调味基料的制备及其风味特性研究[D]. 南京:南京农业大学, 2020. [GAO J. Preparation and flavor characterization of seasoning base derived from Morchella Sextelata[D]. Nanjing: Nanjing Agricultural University, 2020.] GAO J. Preparation and flavor characterization of seasoning base derived from Morchella Sextelata[D]. Nanjing: Nanjing Agricultural University, 2020.
[10]	赵耀, 张强. 羊肚菌的营养成分和药理作用研究进展[J]. 中国林副特产,2022,176(1):71−74. [ZHAO Y, ZHANG Q. Research progress on nutritional components and pharmacological effects of Morchella esculenta[J]. Forest by-Product and Speciality in China,2022,176(1):71−74.] ZHAO Y, ZHANG Q. Research progress on nutritional components and pharmacological effects of Morchella esculenta[J]. Forest by-Product and Speciality in China, 2022, 176（1）: 71−74.
[11]	GB 5009.235-2016, 食品安全国家标准食品中氨基酸态氮的测定[S]. 北京:中国标准出版社, 2016. [National standard for food safety determination of amino acid nitrogen in food[S]. Beijing:Standard Press, 2016.] National standard for food safety determination of amino acid nitrogen in food[S]. Beijing: Standard Press, 2016.
[12]	GB 5009.5-2016, 食品安全国家标准食品中蛋白质的测定[S]. 北京:中国标准出版社, 2016. [GB 5009.5-2016, 食品安全国家标准食品中蛋白质的测定[S]. 北京:中国标准出版社, 2016. GB 5009.5-2016, National standard for food safety determination of protein in food[S]. Beijing:Standard Press, 2016.] GB 5009.5-2016, 食品安全国家标准食品中蛋白质的测定[S]. 北京: 中国标准出版社, 2016. GB 5009.5-2016, National standard for food safety determination of protein in food[S]. Beijing: Standard Press, 2016.
[13]	付瑞青, 王娟, 郭衍银, 等. 基于GC-MS和氨基酸分析的羊肚菌汤适宜煮制时间研究[J]. 食品工业科技,2022,43(16):290−297. [FU R Q, WANG J, GUO Y Y, et al. Suitable cooking time of Morchella soup based on GC-MS and amino acid analysis[J]. Science and Technology of Food Industry,2022,43(16):290−297.] FU R Q, WANG J, GUO Y Y, et al. Suitable cooking time of Morchella soup based on GC-MS and amino acid analysis[J]. Science and Technology of Food Industry, 2022, 43（16）: 290−297.
[14]	ERTEN E S, CADWALLADER K R. Identification of predominant aroma components of raw, dry roasted and oil roasted almonds[J]. Food Chemistry,2017,217:244−253. doi: 10.1016/j.foodchem.2016.08.091
[15]	姜旭, 张倩, 张君敏, 等. 赤松茸肽的酶解制备工艺优化及其抗氧化活性研究[J/OL]. 吉林农业大学学报. 1−12[2024-03-26]. https://doi.org/10.13327/j.jjlau.2023.0125.2024.3.25. [JIANG X, ZHANG Q, ZHANG J M, et al. Optimization of enzymatic hydrolysis of Stropharia rugoso-annulata peptide and study on its antioxidant activity[J/OL]. Journal of Jilin Agricultural University. 1−12[2024-03-26]. https://doi.org/10.13327/j.jjlau.2023.0125.2024.3.25.] JIANG X, ZHANG Q, ZHANG J M, et al. Optimization of enzymatic hydrolysis of Stropharia rugoso-annulata peptide and study on its antioxidant activity[J/OL]. Journal of Jilin Agricultural University. 1−12[2024-03-26]. https://doi.org/10.13327/j.jjlau.2023.0125.2024.3.25.
[16]	邓宇, 曹文红, 陈忠琴, 等. 白贝肉酶解工艺的优化及其产物呈味特性研究[J]. 中国调味品,2023,48(3):11−17. [DENG Y, CAO W H, CHEN Z Q, et al. Optimization enzymatic hydrolysis process of Monetaria moneta and flavor characteristics of its products[J]. China Condiment,2023,48(3):11−17.] DENG Y, CAO W H, CHEN Z Q, et al. Optimization enzymatic hydrolysis process of Monetaria moneta and flavor characteristics of its products[J]. China Condiment, 2023, 48（3）: 11−17.
[17]	桂海佳, 李江龙, 李泽林, 等. 基于双酶水解优化牛肉酶解液工艺及其呈味成分分析[J]. 中国调味品,2022,47(10):103−109. [GUI H J, LI J L, LI Z L, et al. Optimization of beef enzymatic hydrolysate technology and analysis of its flavor components based on double enzymes hydrolysis[J]. China Condiment,2022,47(10):103−109.] GUI H J, LI J L, LI Z L, et al. Optimization of beef enzymatic hydrolysate technology and analysis of its flavor components based on double enzymes hydrolysis[J]. China Condiment, 2022, 47（10）: 103−109.
[18]	宋明洋, 刘晓兰. 双酶法制备豌豆肽及其抗氧化活性[J]. 食品工业,2020,41(4):108−112. [SONG M Y, LIU X L. Preparation and antioxidant activity of pea peptides by two-stage enzymatic hydrolysis[J]. The Food Industry,2020,41(4):108−112.] SONG M Y, LIU X L. Preparation and antioxidant activity of pea peptides by two-stage enzymatic hydrolysis[J]. The Food Industry, 2020, 41（4）: 108−112.
[19]	谢丽源, 许瀛引, 彭卫红, 等. 不同生态环境对羊肚菌挥发性物质的影响[J]. 食品与发酵工业,2020,46(6):95−100. [XIE L Y, XU Y Y, PENG W H, et al. Effect of differential ecological environments on the composition of volatile substances in Morchella[J]. Food and Fermentation Industries,2020,46(6):95−100.] XIE L Y, XU Y Y, PENG W H, et al. Effect of differential ecological environments on the composition of volatile substances in Morchella[J]. Food and Fermentation Industries, 2020, 46（6）: 95−100.
[20]	谢丽源, 兰秀华, 唐杰, 等. 不同品种羊肚菌挥发性物质分析及综合评价[J]. 食品工业科技,2021,42(15):227−233. [XIE L Y, LAN X H, TANG J, et al. Analysis and comprehensive evaluation of volatile substances in different varieties of Morchella spp J]. Science and Technology of Food Industry,2021,42(15):227−233.
[21]	潘红英, 刘建军, 周颖, 等. 不同产地羊肚菌风味物质研究[J]. 安徽农业科学,2023,51(2):192−195. [PAN H Y, LIU J J, ZHOU Y, et al. Study on flavor substances of Morchella form different producing areas[J]. Journal of Anhui Agricultural sciences,2023,51(2):192−195.] doi: 10.3969/j.issn.0517-6611.2023.02.048 PAN H Y, LIU J J, ZHOU Y, et al. Study on flavor substances of Morchella form different producing areas[J]. Journal of Anhui Agricultural sciences, 2023, 51（2）: 192−195. doi: 10.3969/j.issn.0517-6611.2023.02.048
[22]	ZHANG H Y, PU D D, SUN B G, et al. Characterization and comparison of key aroma compounds in raw and dry porcini mushroom (Boletus edulis) by aroma extract dilution analysis, quantitation and aroma recombination experiments[J]. Food Chemistry,2018,258(30):260−268.
[23]	徐晓东. 草菇特征风味物质的鉴定及呈味肽的制备研究[D]. 上海:上海应用技术大学, 2018. [XU X D. Identification of key aroma compounds of straw mushroom and its taste peptides preparation[D]. Shanghai:Shanghai Institute of Technology, 2018.] XU X D. Identification of key aroma compounds of straw mushroom and its taste peptides preparation[D]. Shanghai: Shanghai Institute of Technology, 2018.
[24]	周晓, 刘倩倩, 伍灵芝, 等. 不同工艺对石螺肉酶解产物风味物质的影响[J]. 中国调味品,2024,49(2):137−146. [ZHOU X, LIU Q Q, WU L Z, et al. Effect of different processes on flavor substances of enzymatic hydrolysates of pond snail meat[J]. China Condiment,2024,49(2):137−146.] ZHOU X, LIU Q Q, WU L Z, et al. Effect of different processes on flavor substances of enzymatic hydrolysates of pond snail meat[J]. China Condiment, 2024, 49（2）: 137−146.
[25]	TIAN Y T, ZHAO Y T, HUANG J J, et al. Effects of different drying methods on the product quality and volatile compounds of whole shiitake mushrooms[J]. Food Chemistry,2016,197:714−722. doi: 10.1016/j.foodchem.2015.11.029
[26]	刘琳琳, 秦小明, 刘亚, 等. 香港牡蛎挥发性成分及其加热处理变化[J]. 广东海洋大学学报,2018,38(5):41−49. [LIU L L, QIN X M, LIU Y, et al. Analysis of volatile components in Hongkong oyster meat and its changes after heating treatment[J]. Journal of Guangdong Ocean University,2018,38(5):41−49.] LIU L L, QIN X M, LIU Y, et al. Analysis of volatile components in Hongkong oyster meat and its changes after heating treatment[J]. Journal of Guangdong Ocean University, 2018, 38（5）: 41−49.
[27]	XU X D, XU R, JIA Q, et al. Identification of dihydro-β-ionone as a key aroma compound in addition to C8 ketones and alcohols in Volvariella volvacea mushroom[J]. Food Chemistry,2019,293:333−339. doi: 10.1016/j.foodchem.2019.05.004
[28]	刘娜娜, 程晓, 潘珍珍, 等. 伏牛山区六妹羊肚菌挥发性呈香物质分析[J]. 食品研究与开发,2023,44(15):161−167. [LIU N N, CHENG X, PAN Z Z, et al. Volatile aroma components of Morchella sextelata(Mel-6)in funiu mountain area[J]. Food Research and Development,2023,44(15):161−167.] LIU N N, CHENG X, PAN Z Z, et al. Volatile aroma components of Morchella sextelata（Mel-6）in funiu mountain area[J]. Food Research and Development, 2023, 44（15）: 161−167.
[29]	谢永恒, 卢绍浩, 刘崇盛, 等. 不同品种甜瓜的关键香气成分鉴定及感官特性形成分析[J]. 现代食品科技,2024,40(3):289−300. [XIE Y H, LU S H, LIU C S, et al. Identification of key aroma compounds and formation of sensory attributes in different varieties of melon[J]. Modern Food Science and Technology,2024,40(3):289−300.] XIE Y H, LU S H, LIU C S, et al. Identification of key aroma compounds and formation of sensory attributes in different varieties of melon[J]. Modern Food Science and Technology, 2024, 40（3）: 289−300.
[30]	王秋婷, 李泽林, 桂海佳, 等. 虎掌菌的酶解工艺优化及酶解前后风味成分的对比分析[J]. 现代食品科技,2022,38(9):308−320. [WANG Q T, LI Z L, GUI H J, et al. Optimization of enzymolysis of sarcodon aspratus and comparative analysis of its flavor components before and after enzymatic hydrolysis[J]. Modern Food Science and Technology,2022,38(9):308−320.] WANG Q T, LI Z L, GUI H J, et al. Optimization of enzymolysis of sarcodon aspratus and comparative analysis of its flavor components before and after enzymatic hydrolysis[J]. Modern Food Science and Technology, 2022, 38（9）: 308−320.
[31]	姜澳, 黎洪霞, 刘肇龙, 等. 飞龙掌血蜂蜜挥发性物质组成及关键香气物质分析[J]. 食品科学,2024,45(11):175−185. [JIANG A, LI H X, LIU Z L, et al. Analysis of volatile composition and key aroma compounds in Toddalia asiatica Lam honey[J]. Food Science,2024,45(11):175−185.] JIANG A, LI H X, LIU Z L, et al. Analysis of volatile composition and key aroma compounds in Toddalia asiatica Lam honey[J]. Food Science, 2024, 45（11）: 175−185.
[32]	谢宇. 不同产地羊肚菌脂质成分与香味物质分析[D]. 成都:电子科技大学, 2022. [XIE Y. Analysis of lipid components and aroma volatile of morels from different ecological environments[D]. Chengdu: University of Electronic Science and Technology of China, 2022.] XIE Y. Analysis of lipid components and aroma volatile of morels from different ecological environments[D]. Chengdu: University of Electronic Science and Technology of China, 2022.
[33]	里奥·范海默特. 化合物香味阈值汇编[M]. 第二版. 北京:科学出版社, 2015. [L J van Gemert. Compilations of flavor threshold values in water and other media[M]. Second Edition. Beijing:Science Press, 2015.] L J van Gemert. Compilations of flavor threshold values in water and other media[M]. Second Edition. Beijing: Science Press, 2015.
[34]	昝学梅, 刘明, 刘艳香. 等. 酶解辅助预糊化技术工艺优化及风味物质差异分析[J]. 食品工业科技,2021,42(8):19−28. [ZAN X M, LIU M, LIU Y X. et al. Process optimization of enzyme-assisted pregelatinization technology and analysis of flavor substance difference[J]. Science and Technology of Food Industry,2021,42(8):19−28.] ZAN X M, LIU M, LIU Y X. et al. Process optimization of enzyme-assisted pregelatinization technology and analysis of flavor substance difference[J]. Science and Technology of Food Industry, 2021, 42（8）: 19−28.
[35]	刘建峰. 多菌种分段固态发酵制备高水解度豆粕蛋白饲料的研究[J]. 饲料工业,2017,38(16):55−59. [LIU J F. High degree of soybean meal protein hydrolysis by multi-strains segmented solid fermentation[J]. Feed Industry,2017,38(16):55−59.] LIU J F. High degree of soybean meal protein hydrolysis by multi-strains segmented solid fermentation[J]. Feed Industry, 2017, 38（16）: 55−59.
[36]	沈健, 顾宗珠, 王瑶. 超声法提取香菇呈味物质的工艺研究[J]. 食品工业科技,2013,34(19):188−195. [SHEN J, GU Z Z, WANG Y. Study on the ultrasonic extraction of flavor substances from lentinus edodes[J]. Science and Technology of Food Industry,2013,34(19):188−195.] SHEN J, GU Z Z, WANG Y. Study on the ultrasonic extraction of flavor substances from lentinus edodes[J]. Science and Technology of Food Industry, 2013, 34（19）: 188−195.
[37]	GAO J, FANG D L, KIMATU B M, et al. Analysis of umami taste substances of morel mushroom (Morchella sextelata ) hydrolysates derived from different enzymatic systems[J]. Food Chemistry,2021,362:130192. doi: 10.1016/j.foodchem.2021.130192
[38]	李延年. 香菇复配草菇酶解呈味物质的研究与产品开发[D]. 泰安: 山东农业大学, 2021. [LI Y N. Study on flavor substances of the enzymatic hydrolysate of Lentinus edodes mixed with volvaria volvacea and product development[D]. Taian: Shandong Agricultural University, 2021.] LI Y N. Study on flavor substances of the enzymatic hydrolysate of Lentinus edodes mixed with volvaria volvacea and product development[D]. Taian: Shandong Agricultural University, 2021.

Supplements (1)

Supplements
Other Related Supplements

Cited By

Cited by

Periodical cited type(2)

1.	肖航，王彦淇，赵成英，韩彦慧，郑金铠. 从农田到餐桌到营养：食物组分化学结构变化对健康效益的影响. 食品科学技术学报. 2023(05): 1-13 .
2.	周菁，崔朝林，岳彭伟，李向阳，郑煜焱. 不同热处理温度对桂花食用品质的影响. 食品科学. 2023(15): 10-18 .