Profile of taste-related compounds and bioactivity of split gill mushroom (Schizophyllum commune) as affected by blanching and drying

Figures & data

Figure 1. (a) TPC, (b) DPPH radical scavenging ability, (c) ABTS radical scavenging ability, and (d) reducibility of S. commune as affected by HW and MW blanching methods.

In each subfigure, different letters indicate significant differences between means (P ≤ 0.05).

Table 1. Relative remaining PPO activity of S. commune after blanching.

Condition		Relative remaining PPO activity (%)
Blanching method	Time (min)
HW	3	80.8 ± 4.3^a
	5	47.4 ± 3.0^d
MW 400 Watt	1	84.2 ± 3.5^a
	2	73.7 ± 2.3^b
	3	6.5 ± 2.1^c
MW 800 Watt	1	75.0 ± 1.7^b
	2	51.1 ± 1.5^d
	3	45.1 ± 3.2^d

Different lowercase superscripts indicate significant differences between means (P ≤ .05)

Figure 2. Effect of blanching on (a) EUC and profiles of taste-related compounds for (b) 5’-nucleotides, (c) free amino acids with umami taste, (d) free amino acids with sweetness, (e) free amino acids with bitterness, (f) tasteless free amino acids, (g) organic acids, and (h) soluble sugars and polyols of S. commune.

The numbers in parentheses in subfigures (b–h) indicate total contents of the taste-related compounds.

In each subfigure, different letters indicate significant differences between the means of each compound (P≤0.05).

Free amino acids: Glu (Glutamic acid); Asp (Aspartic acid); Ser (Serine); Thr (Threonine); Pro (Proline); Gly (Glycine); Ala (Alanine); Val (Valine); Phe (Phenylalanine); Met (Methionine); Iso (Isoleucine); His (Histidine); Arg (Arginine); Cys (Cysteine); and Lys (Lysine).

Table 2. Effect of HAD and FD on characteristics of S. commune.

Parameter		HAD	FD
Moisture content (%)		7.82 ± 0.08^a	7.78 ± 0.16^a
Bulk density (g/cm3)		0.25 ± 0.01^a	0.22 ± 0.02^a
RR		3.69 ± 0.16^b	4.11 ± 0.26^a
L*	Pileus	58.78 ± 1.55^a	60.92 ± 1.84^a
	Lamella	53.41 ± 0.57^b	58.55 ± 0.62^a
a*	Pileus	1.67 ± 0.13^a	1.53 ± 0.32^a
	Lamella	2.65 ± 0.5^a	1.79 ± 0.18^b
b*	Pileus	11.63 ± 1.02^a	9.23 ± 0.07^b
	Lamella	11.20 ± 1.00^a	8.64 ± 0.49^b
TPC (mg GAE/g, db)		6.10 ± 0.02^b	8.40 ± 0.03^a
DPPH radical scavenging ability(mg TE/g, db) (mg TE/g, db)		5.05 ± 0.07^b	7.72 ± 0.02^a
ABTS radical scavenging ability(mg TE/g, db) (mg TE/g, db)		4.80 ± 0.07^b	6.46 ± 0.13^a
Reducibility (Abs700nm)		0.099 ± 0.006^b	0.124 ± 0.013^a
Appearance

Different lowercase superscripts indicate significant differences between means (P ≤ .05).

Figure 3. Effect of drying on (a) EUC and profiles of taste relating compounds for (b) 5’-nucleotides, (c) free amino acids with umami taste, (d) free amino acids with sweetness, (e) free amino acids with bitterness, (f) tasteless free amino acids, (g) organic acids, and (h) soluble sugars and polyols of S. commune.

The numbers in parentheses in subfigures (b–h) indicate total contents of the taste-related compounds.

In each subfigure, different letters indicate significant differences between means of each compound (P≤0.05).

Free amino acids: Glu (Glutamic acid); Asp (Aspartic acid); Ser (Serine); Thr (Threonine); Pro (Proline); Gly (Glycine); Ala (Alanine); Val (Valine); Phe (Phenylalanine); Met (Methionine); Iso (Isoleucine); His (Histidine); Arg (Arginine); Cys (Cysteine); and Lys (Lysine).

Figure 4. Effect of blanching (HW and MW blanching methods) and drying (HAD and FD) on in vitro bioaccessibility of (a) TPC, (b) DPPH radical scavenging activity, (c) ABTS radical scavenging activity and (d) reducibility of the S. commune.

In each subfigure, different letters indicate significant differences between means (P ≤ 0.05).