Views: 8 Author: China Edible Fungi Association Publish Time: 2023-01-11 Origin: Site
Edible fungus is a kind of large fungus that can be eaten by people. It has various forms and has high edible and medicinal value. Since the 1990s, China's edible fungi industry has begun to develop rapidly, and the proportion of edible fungi production in the world has increased year by year. Now it has become the world's largest producer and exporter of edible fungi.
In order to increase the additional production value of edible fungi products and generate higher economic benefits, in addition to the most common edible functions, edible fungi also have considerable processing and development value in other aspects. For example, many edible fungi have excellent lignocellulose-degrading and heavy-metal-accumulating abilities, and can also be used to make mycelium of mycelium composites with good mechanical and adhesive properties, which can be used to replace some plastic packaging and building materials. It can be seen that edible fungi can play an important role in the treatment and resource utilization of agricultural and industrial waste, as well as energy conservation and environmental protection. Today, edible fungi are increasingly used as an alternative source of animal protein, and with the development of food 3D printing technology, it may be possible to make mushroom protein meat analogs that perfectly mimic the taste and flavor of animal meat, which is expected to further Improve the nutritional quality of edible mushroom food. In addition, people's income and consumption levels continue to increase, and the diet structure is becoming more and more diversified. It is foreseeable that edible fungi will have good development prospects in meat substitute foods and in the future food industry. What's more, compared with animal husbandry and other cultivation industries, mushrooms are grown on the basis of agricultural and forestry by-products (such as rice straw, wheat straw, wood chips and livestock manure), which reduces the cost of raw materials and converts low-value by-products Turning waste into treasure. At the same time, the cultivation of edible fungi does not occupy a large amount of land, produces less agricultural waste, and does not produce waste gas and waste water, which can reduce the pressure on the environment and resources. Therefore, the future development of the edible fungus industry has broad prospects.
The protein content of edible mushrooms is very high, with an average dry weight of 19% to 35% protein, which is much higher than that of ordinary vegetables, comparable or even higher than that of pork, beef and other livestock products, and close to the protein content of soybeans. In addition, edible fungi have a full range of amino acids, including 8 essential amino acids required by humans and histidine required by infants. The amino acid patterns of edible fungi (that is, the content and composition ratio of essential amino acids) are mostly close to the ideal pattern. It is ideal, such as Agaricus bisporus, Flammulina velutipes, Matsutake, etc.; in addition, the digestibility of edible mushroom protein usually ranges from 72% to 83% (74% for soybeans, 82% for rice, 92%~94% for meat, and 98% for eggs) , dairy products 97%~98%), making edible fungi a better source of protein food. The protein contents of 8 common edible fungi are shown in Table 1, and the amino acid contents of 8 common edible fungi are shown in Table 2.
Edible mushrooms are low in fat, free of cholesterol, rich in unsaturated fatty acids, mainly in the form of linoleic acid, and are a healthy source of essential fatty acids. Carbohydrates are the most abundant components in edible fungi, usually accounting for about 60% of the dry mass, and the nutritional sugar content is about 2% to 10%. Edible mushrooms are a good source of minerals, mainly containing macronutrients required by the human body, such as potassium, phosphorus, sodium, calcium and magnesium, and essential trace elements such as copper, zinc, iron, molybdenum and selenium. Among them, potassium content is very high. Mushrooms are also a good source of vitamins, especially B vitamins. Mushrooms are rich in the B vitamins thiamine (B1), riboflavin (B2), niacin (B3) and pantothenic acid (B5). UV exposure from sunlight can boost the production of vitamin D in mushrooms. Edible mushrooms also contain carotenoids (vitamin A source substances) and a small amount of vitamin C, but lack vitamins A and E. Edible mushrooms are also rich in dietary fiber. Among common mushrooms, Flammulina velutipes has the highest dietary fiber content of 137.2 g/kg.
In addition to the common nutrients mentioned above, there are many health-promoting active ingredients in edible fungi, such as functional polysaccharides (different from nutritional polysaccharides such as starch and glycogen), terpenoids, phenolic compounds, adenosine, etc.
Functional polysaccharides in edible mushrooms have various health benefits, such as anti-tumor, immunomodulatory and anti-inflammatory activities, anti-diabetes and improvement of functional constipation. At present, many polysaccharides from edible fungi have been researched and developed, such as lentinan, agaric polysaccharide, schizophyllan and ganoderma polysaccharide, which have immune activity. Among them, the most common monosaccharides in edible fungi are glucose, galactose, fructose, xylose, mannose, fucose, rhamnose, arabinose, alginate and mannitol. In addition, the prebiotics in edible mushrooms promote the peristalsis of the human intestinal tract without digestion. At the same time, some polysaccharides in edible mushroom prebiotics can be degraded by intestinal flora and absorbed as an energy source for some specific flora, which has a stimulating effect on their reproduction and the production of beneficial compounds. Therefore, edible mushroom prebiotics can promote health by modulating gut microbiota as well as gastrointestinal function.
Edible mushrooms contain a variety of secondary metabolites, such as terpenoids and phenolic compounds, which have various effects such as antitumor, antibacterial, anti-inflammatory and immune regulation. They are proven to be excellent antioxidants in functional foods and cosmetics. In addition, studies have shown the potential application of edible mushroom terpenoids in hepatoprotective drugs.
Adenosine is an active substance whose basic structure is nucleoside and purine. For example, Ganoderma lucidum contains a variety of adenosine derivatives, all of which have strong pharmacological activities, especially for many benefits on the cardiovascular system. Another example is adenosine in shiitake mushrooms, which has the effect of regulating metabolism, and its properties of inhibiting cell growth and promoting cell differentiation can be used for anti-tumor, treatment of psoriasis, as well as coronary heart disease and angina pectoris.
Mushroom allergies, especially ingestion mushroom allergies, remain relatively rare compared to common allergenic foods such as soy, wheat, and milk. In general, mushroom allergies can be divided into two categories: "inhalation spore allergy" and "ingestion mushroom allergy".
Since food allergens are mainly proteins, which may be affected by physical, chemical and biological factors, the allergenicity of proteins can be reduced or removed through certain processing methods. Desensitization methods commonly used in the food industry include heat treatment, acid-base treatment, ultra-high pressure treatment, radiation, ultrasound, high-voltage pulsed electric field, and biological enzyme digestion. Traditional physical or chemical desensitization methods have limitations to varying degrees. Therefore, in recent years, the use of biological enzyme technology to remove food antigens has received high attention, mainly based on the following principles: by using the corresponding protease to hydrolyze allergen molecules to reduce their molecular weight and Make its structure simple, mask or eliminate antigenic determinants, thereby reducing or eliminating its immunogenicity.
Bioenzyme methods have also been applied to desensitization of edible fungi. Edible mushrooms contain polyphenol oxidase (PPO), formed by a 67 kDa tautomer that can be broken down into two forms, 58 kDa and 43 kDa, by trypsin, so its immune properties are Completely destroyed. Subtilisin disrupts the structure of the determinant, rendering it non-sensitizing, without altering the functional properties of the enzyme.
Enzymatic digestion is an effective method for removing food allergens. The mild reaction conditions of enzymatic digestion and it does not consume so much energy as traditional desensitization methods, as well as the high efficiency and controllability of enzymatic digestion, make it possible for biological enzymatic digestion to be used in the industrial production of hypoallergenic foods. Of course, the enzymatic effect of biological enzyme digestion is affected by many factors, such as the type of enzyme, enzyme conditions and the degree of enzymatic digestion. In the enzymatic process, there is no clear conclusion on the choice of enzyme type, enzymatic mode, enzymatic degree, and the mechanism of allergenicity and flavor of each product.
The taste of edible mushrooms is related to the free amino acids they contain. The different taste presentation properties of amino acids themselves can present different tastes, such as fresh, sweet and bitter. Edible fungi have a high content of glutamic acid and aspartic acid. In the presence of sodium salt, the presence of glutamic acid and aspartic acid produces the unique umami taste of mushrooms; serine and alanine are the sweetness of edible fungi. The main components of edible fungi; the bitter components of edible fungi are mainly histidine, isoleucine, leucine and phenylalanine; some amino acids have both bitter and sweet tastes, such as arginine and proline; and cysteine Acid and methionine have a slight sulfur smell. In addition, the unique umami taste of edible fungi is also related to nucleotides.
The sensory components that contribute to the odor of edible fungi may vary between species, for example, some different species of mushrooms have their representative and unique odor volatiles. However, it is generally accepted that a series of eight-carbon-rich alcohols and carbonyl compounds are the main volatiles responsible for the odor of edible fungi, mainly including 1-octen-3-ol, 3-octanol, 2-octene-1- Alcohol, 1-octanol, t-2-octenal, 1-octenen-3-one, 2,4-octadienal, 3-octanone and 2-ethyl-1-hexanol, etc. And 1-octen-3-ol is one of the more representative sources of mushroom odor in most fresh mushrooms.
Edible mushrooms have unique nutritional qualities (see Table 3 for phytonutrient data on mushrooms, meat and common plant ingredients used to make meat analogs). The advantages of using mushrooms as a "plant-based meat analog" over conventional meat, as well as beans and wheat used to make plant-based meat analogs are as follows.
The protein content of edible mushrooms is higher than that of wheat, comparable to or even higher than that of livestock and poultry products such as pork and beef, and close to that of soybeans and peas. Edible fungi contain a series of complete amino acids, and the ratio of each amino acid composition is more ideal. Grains are lower in lysine compared to animal protein, and legumes lack sulfur-containing amino acids such as methionine and cysteine. Edible mushrooms are low in fat, free of cholesterol, and contain a high percentage of unsaturated fatty acids needed by the human body. In contrast, animal fat contains a certain amount of unsaturated fatty acids, but the content of saturated fatty acids is higher. If excessive intake, it will lead to hyperlipidemia, coronary heart disease and atherosclerosis. Therefore, using edible mushrooms as "meat" can meet the body's demand for unsaturated fatty acids and avoid the harm caused by excessive intake of saturated fatty acids. Animal meat products, eggs and milk are important sources of B vitamins, and edible fungi are also rich in B vitamins, especially niacin (VB3), which is usually higher than beans and animal meat. Allergies to mushrooms are relatively rare compared to soybeans. Edible mushrooms are rich in dietary fiber, and their fiber structure also makes the taste closer to real meat.
It is worth mentioning that modern biomedical research has shown that if the amount of essential amino acids in the amino acid portion obtained by the human body is lacking, the overall utilization of protein will be greatly reduced. The protein content and amino acid composition of different types of mushrooms in my country are different, and the amino acid composition ratio of a single type generally cannot meet the amino acid ratio required by the human body. If the differences in the essential amino acid mass fractions and amino acid ratio coefficients of each mushroom or other various foods are rationally utilized in the diet, the protein will be more effectively bioutilized in the body, and the utilization rate of mushroom protein will be greatly improved, thereby greatly improving the quality of mushrooms. Protein quality and nutritional value. It has been found that protein quality and spectral proximity to the WHO/FAO reference model were greatly improved by mixing equal amounts of matsutake and shiitake mushrooms, porcini and enoki mushrooms, white mushrooms and agaricus bisporus, respectively.
The nutritional characteristics of edible fungi are analyzed from four angles of nutrients, active ingredients, allergens and flavor substances, and compared with animal meat and plant meat analogs, and their unique nutritional advantages are summarized. Finally, the edible fungi at home and abroad are analyzed. The industrialization development status of mycoprotein meat analogues. The authors conclude that edible mushrooms are well suited for creating meat analogs and are expected to become another major ingredient after beans, grains and other plant-based meat ingredients. In the future, it is believed that more and more brands and enterprises will see the advantages of protein meat analogues from edible fungi, and increase the research and development and promotion of protein meat analogues from edible fungi. Another main raw material besides sex meat analogue raw material.
