Abstract: To address the issues of coarse particles, large particle size, and poor solubility of Pleurotus eryngii powder, this study investigated the effects of hydrolysis time and enzyme dosage on the solubility, particle size, microstructure, flowability, bulk density, and moisture content of P. eryngii powder sequentially hydrolyzed with trypsin and cellulase. The results showed that after hydrolysis with 0.3% trypsin for 90 min, the particle size of P. eryngii powder decreased from 397.05 to 151.69 μm, and its volume distribution peak shifted toward smaller volume. The solubility increased from 50.11% to 60.11%, accompanied by a reduced amount of precipitate in solution. The bulk density and flowability significantly decreased (P < 0.05), and the moisture content was below 7.17%. After subsequent hydrolysis with 0.8% cellulase for 40 min, the particle size further decreased to 122.17 μm, with the volume peak continuing to shift toward smaller volume. The solubility increased to 67.33%, with a further decrease in the amount of precipitate and improved uniformity. Additionally, the bulk density and flowability further decreased significantly (P < 0.05), and the moisture content remained below 8.72%, meeting the national standard limit for dried edible mushroom products. Therefore, the dual-enzyme treatment could effectively improve the solubility of P. eryngii powder. This study provides a theoretical basis for developing instant P. eryngii powder, thereby promoting its application in the food industry.

Key words: Pleurotus eryngii powder; trypsin; cellulase; enzymatic hydrolysis; solubility; physicochemical property