Changes in .GAMMA.-Glutamyltransferase Activity and Lenthionine Content during Rehydration and Heating of Dried Shiitake Mushroom.

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In rehydration and heating process of dried Shiitake mushroom (Lentinus edodes (Berg) Sing.), the γ-Glutamyltransferase (r-GT) activity and lenthionine content were measured. In soaking and heating process, dried mushrooms were soaked in water at 5, 25 and 40°C for 5, 15 and 25h. After soaking, these mushrooms were heated for 5, 10, 20 and 40 minutes. The γ-GT activity decreased with an increase on soak temperature. It was lost almost completely after 5min of heating in the process of heating. The lenthionine content increased with increasing soak temperature immediately after the completion of soaking. However, it reached a maximum after 10min of heating regardless of conditions, and rapidly decreased after 20min of heating. The lenthionine content in mushrooms subjected to low temperature soaking increased to a larger extent for 10min of heating, and its residual amount was larger after 20min of heating. After 40min of heating, no lenthionine was detected regardless of conditions.
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