Response surface methodology optimization of enzymatic hydrolysis of Lentinus edodes and analysis of product ingredients functions

Response surface methodology optimization of enzymatic hydrolysis of Lentinus edodes and analysis of product ingredients functions

The increasing demand for natural flavor enhancers and functional food ingredients has driven interest in Lentinus edodes (shiitake mushrooms), which are rich in proteins and bioactive compounds. This study optimized the enzymatic hydrolysis of L. edodes using various proteases and response surface...

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Bibliographic Details
Main Authors: Bowei Zheng, Xiaoqi Wu, Tonglei Qiao, Qiang Ding, Honglei Wang
Format: Article
Language:English
Published: Frontiers Media S.A. 2025-06-01
Series:Frontiers in Sustainable Food Systems
Subjects:
mushroom protein
amino acid evaluation
response surface
protease hydrolysis
flavor
TAV value
Online Access:https://www.frontiersin.org/articles/10.3389/fsufs.2025.1617816/full
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