Abstract: In order to mitigate the negative impact of Grifola frondosa flour on noodle quality, glucose oxidase (GOX) and transglutaminase (TG) were applied and the color and texture properties of enzymatically modified noodles were analyzed to determine the optimal enzymatic modification process. Meanwhile, its nutritional properties and flavor were evaluated as well. The results showed that the color and texture were significantly improved by using the two enzymes, TG being more effective than GOX. Treatment with 0.9% TG increased the maximum shear force by 108.77% as compared to the control, gave the highest hardness, cohesiveness, gumminess, chewiness and resilience together with a breaking rate of noodles during cooking of 0%. Further, the quality of TG-modified noodles added with G. frondosa was compared with that of commercially available noodles with Lentinus edodes and traditional noodles. It turned out that the contents of protein, fat and total dietary fiber in noodles added with G. frondosa were 13.86%, 0.47% and 7.53%, which were significantly higher than those of the control group. In addition, the contents of K, Zn and essential amino acids were also increased significantly. The flavor of the different noodles was clearly distinguished through E-nose and E-tongue. In general, the color, texture and cooking properties of noodles added with G. frondosa were improved by TG treatment effectively. The addition of G. frondosa flour could remedy the limitation of traditional noodles in nutrition, flavor and health protection. This study provides a theoretical reference for the development of functional staple foods derived from mushroom.

Key words: Grifola frondosa; transglutaminase; noodles; nutritional structure; flavor