Basic studies on food science and biochemistry on the functional ingredients of mushrooms

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.