Effects of enzymatic hydrolysis combined with spray-drying on the flavor components and powder properties of Dictyophora rubrovolvata

Authors

CHEN Jiaqi, Yibin Academy of Southwest University , Southwest University , Yibin , Sichuan 644000 , China;College of Food Science , Southwest University , Chongqing 400715 , China
MING Jian, Yibin Academy of Southwest University , Southwest University , Yibin , Sichuan 644000 , China;College of Food Science , Southwest University , Chongqing 400715 , China;Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing , Chongqing 400715 , ChinaFollow
LI Jialin, Yibin Academy of Southwest University , Southwest University , Yibin , Sichuan 644000 , China;College of Food Science , Southwest University , Chongqing 400715 , China
ZENG Zebin, Yibin Academy of Agricultural Sciences , Yibin , Sichuan 644600 , China
SHAO Yi, Xiaolu Food Co ., Ltd., of Changning County , Yibin , Sichuan 644300 , China

Corresponding Author(s)

明建（1972—），男，西南大学教授，博士。E-mail：mingjian1972@163.com

Abstract

［Objective］ To investigate the effects of enzymatic hydrolysis on the flavor components of Dictyophora rubrovolvata and the properties of its spray -dried powder.［Methods］ Dictyophora rubrovolvata is used as the raw material in this study.Detection is performed on its active substances and flavor components after enzymatic hydrolysis,as well as its powder properties after spray drying.［Results］］ Enzymatic hydrolysis promotes the dissolution of dictyophora polysaccharides,polyphenols,and flavonoids,as well as the release of soluble sugars,flavor nucleotides,flavor amino acids and flavor substances.GC -MS results showed that the volatile compounds in the samples increased from 42 to 53 after enzymatic hydrolysis,with a flavor profile dominated by floral,fruity,and fatty notes.Relative odor activity (ROVA ) analysis revealed that the key flavor substances increased from 5 to 11 after enzymatic hydrolysis.After spray drying,reduced powder particle size is observed in the group treated by enzymatic hydrolysis,with smoother surface of the powder particles,and improved overall powder properties compared to the control group.［Conclusion］ Enzymatic hydrolysis promotes the dissolution of flavor substances from dictyophora and improves the powder properties.

Publication Date

6-2-2025

First Page

162

Last Page

171

DOI

10.13652/j.spjx.1003.5788.2024.80766

Recommended Citation

Jiaqi, CHEN; Jian, MING; Jialin, LI; Zebin, ZENG; and Yi, SHAO (2025) "Effects of enzymatic hydrolysis combined with spray-drying on the flavor components and powder properties of Dictyophora rubrovolvata," Food and Machinery: Vol. 41: Iss. 4, Article 20.
DOI: 10.13652/j.spjx.1003.5788.2024.80766
Available at: https://www.ifoodmm.cn/journal/vol41/iss4/20

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