The Changes of Free Amino Acids during Rehydration of Dried Shiitake Mushrooms

Abstract

The changes of protein, amino nitrogen and free amino acids during rehydration and cooking process of dried Shiitake mushroom [Lentinus edodes (Berk) Sing.], were investigated. As the soaking proceed, protein content was decreased and amino nitrogen was increased. All free protein-amino acids were increased in soaking and the rate of increasing was raised by rising soak temperature. On the contrary, free non-protein amino acids were almost unchanged. These facts suggested proteinase action in the soaking process. In cooking process after soaking both free protein and non-protein amino acid were almost unchanged. Amount of lentinic acid, the precursor of Shiitake aloma lentionine, were decreased both in soaking and cooking process. From these results, the taste and odor of cooked dried Shiitake mushrooms were discussed.