Research Keyword: proteolytic enzymes

Dynamic changes of nutrients, isoflavone composition and antioxidant activities during liquid-state fermentation of soybean embryo homogenate by Ganoderma lucidum

mycolabadmin

Researchers fermented soybean embryo using Ganoderma lucidum mushroom to create a more nutritious and better-tasting food product. During fermentation, the mushroom’s enzymes broke down hard-to-digest compounds and converted isoflavones into more absorbable forms while dramatically increasing antioxidant activity. The fermented product showed 8-fold higher antioxidant power and reduced unpleasant flavors, making soybean embryo a viable functional food ingredient.

Read More »

A New Exopolysaccharide from a Wood-Decaying Fungus Spongipellis borealis for a Wide Range of Biotechnological Applications

mycolabadmin

Researchers isolated and studied a new polysaccharide from the wood-decaying mushroom Spongipellis borealis. This polysaccharide is composed mainly of glucose, galactose, and mannose sugars and acts as a natural stabilizer for important enzymes used in biotechnology. When this polysaccharide is added to enzyme preparations, it significantly improves their stability and performance under various conditions, making it promising for industrial and medical applications.

Read More »

Tenderness-related index and proteolytic enzyme response to the marination of spent hen breast by a protease extracted from Cordyceps militaris mushroom

mycolabadmin

This study examined how a protease enzyme extracted from Cordyceps militaris mushrooms can tenderize tough meat from older laying hens. When applied as a marinade at 4-6% concentration, the mushroom enzyme activated the meat’s natural tenderizing enzymes and improved texture comparable to commercial papain. The treatment also enhanced the savory umami taste while limiting damage to connective tissue, offering a natural alternative for improving affordable spent hen meat.

Read More »

Structural and Functional Analysis of Peptides Derived from KEX2-Processed Repeat Proteins in Agaricomycetes Using Reverse Genetics and Peptidomics

mycolabadmin

Scientists studied special proteins in mushrooms that get cut up into small functional peptides by fungal enzymes. They created a method to find and identify these peptides in mushroom fruiting bodies and growth materials. When they removed the enzymes that cut these proteins, the mushrooms had problems growing and forming fruiting bodies, suggesting these enzymes are important for normal development.

Read More »
Scroll to Top