Abstract
We conducted food science and biochemical research on the functional ingredients contained in mushrooms, and obtained the following results.
1. Enzymes related to GABA production in <Flammulina velutipe<i>Grifora frondosa</i>, and <i>Lentinula edodes</i>, were purified and characterized.
2. The properties of the red chromoprotein of <i>Pleurotus salmoneostramineus</i> were clarified.
3. It was clarified that the yellow pigment contained in<i>P. salmoneostramineus</i> and <i>Pleurotus citrinopileatus</i> is a substance for water-soluble melanin.
4. The function of trehalose and syringic acid in edible mushrooms was clarified.
5. The method for preparing a high-amino acid fermented solution using of edible mushroom protease was established.
