Abstract:Button mushroom was pretreated by cellulase and four proteases(protemax,flavorzyme,bromelain,papain) and edible fungus hydrolase.The effect of enzymatic pre-treatment on the nutrition and flavour of mushroom soup was investigated.The solid,protein,free amino acids,total sugar,reducing sugars,mannitol,trehalose and volatile compounds were detected in mushroom soup pretreated by enzymes.The results indicated that the levels of solid,protein and free amino acids increased significantly in the mushroom soup compared with the control,the total sugar content increased significantly in the mushroom soup pretreated by cellulase and protemax,the levels of glucose and fructose were unchanged significantly,but the content of mannitol and trehalose were unchanged significantly or decreased significantly after pretreated by enzymes.The varieties and quantities of volatile compounds changed significnatly.
