Response Surface Methodology Optimization of Enzymatic Hydrolysis of Lentinus edodes and Analysis of Product Ingredients Functions

Xiaoqi WuBOWEI ZHENGTonglei QiaoQiang DingHonglei Wang^*

• Yantai Research Institute, China Agricultural University, Yantai, China

This study investigated the optimization of enzymatic hydrolysis of Lentinus edodes (shiitake mushrooms) using various proteases and process parameters. Flavor protease was identified as the most effective enzyme, significantly increasing the amino acid nitrogen content by an average of 176.8% compared to the control group. Single-factor experiments and response surface methodology were employed to optimize the hydrolysis process, resulting in an optimal condition of 50.268°C temperature, 5.23% material ratio, and 223.64 kU/100g protease dosage, yielding a predicted amino acid nitrogen raise ratio of 268.908%. The average value obtained from the six validation experiments is 267.6±0.7%, with a deviation of less than 5%. Post-hydrolysis, the product shows enhanced umami and sweetness due to elevated levels of glutamic acid, aspartic acid, and alanine, while bitterness remains subdued. Nutritional quality also improves, with significant increases in essential amino acids such as lysine, valine, and isoleucine, contributing to health benefits. In vitro antioxidant tests demonstrated the strong DPPH and •O₂⁻ scavenging abilities of L. edodes hydrolysates, with IC₅₀ values of 2.536 and 2.013 respectively. This highlights the potential of enzymatic hydrolysis as a method to enhance the flavor and nutritional value of L. edodes for use in various food applications, including natural compound seasonings.