Changes in the trehalose content of shiitake (Lentinula edodes) during the drying process

Abstract

Trehalose is a non-reducing disaccharide in which two molecules of glucose are linked by an a, a-1,1 glycosidic bond, and it is one of the most abundant sugars in mushrooms. Since the trehalose content of shiitake mushrooms (Lentinula edodes) tends to increase during the warm-air drying process, the trehalose content of shiitake was investigated in detail. About five strains of log-cultivated shiitake mushrooms, the trehalose content of the shiitake dried at a constant temperature of 50°C was higher than that of fresh shiitake, while there was no significant difference in glucose content. The trehalose content of shiitake increased linearly until 2 hours after the start of drying, and then continued to increase gradually until 48 hours during the drying process at a constant temperature of 50°C. Comparisons of the trehalose contents of shiitake mushrooms after drying at the 40°C, 50°C, and 60°C revealed that the trehalose contents were the highest in the shiitake dried at 40°C, and lowest in the shiitake dried at 60°C.