Shiga Hirokazu, Yoshii Hidefumi, Ohe Hisashi, Yasuda Masahumi, Furuta Takeshi, Kuwahara Hiroshige, Ohkawara Masaaki, Linko Pekka
Department of Biotechnology, Tottori University, Tottori, Japan.
Biosci Biotechnol Biochem. 2004 Jan;68(1):66-71. doi: 10.1271/bbb.68.66.
Powdery encapsulation of shiitake flavors, extracted from dried shiitake, was investigated by spray drying. Flavor retention increased with an increase in drying air temperature and solid content, and decreased with an increase in dextrose equivalents of maltodextrin. A heat-treatment of the extract liquid made the lenthionine concentration increase, but did not influence the concentrations of the other flavors. The formation of lenthionine with heat-treatment could be described by the consecutive unimolecular-type first order reaction. Lenthionine content in a spray-dried powder prepared with the heated extracted liquid significantly increased. alpha-Cyclodextrin was the most suitable encapsulant of alpha-, beta-, and gamma-cyclodextrins to prepare the spray-dried powder, including lenthionine. The flavor retentions were markedly increased by using of alpha-cyclodextrin and maltodextrin in combination as an encapsulant.
采用喷雾干燥法对从干香菇中提取的香菇风味物质进行粉末包封研究。风味保留率随干燥空气温度和固含量的增加而升高，随麦芽糊精葡萄糖当量的增加而降低。对提取液进行热处理使香菇菌素浓度增加，但不影响其他风味物质的浓度。热处理形成香菇菌素的过程可用连续单分子型一级反应来描述。用加热后的提取液制备的喷雾干燥粉末中香菇菌素含量显著增加。在α-、β-和γ-环糊精中，α-环糊精是制备含香菇菌素喷雾干燥粉末最合适的包封剂。将α-环糊精和麦芽糊精组合用作包封剂可显著提高风味保留率。
