To reduce the divalent cation content and beany odor of soybean whey, eight types of macroporous resins were screened based on the removal rates of calcium and magnesium ions, protein loss rate and sensory evaluation. The conditions for the adsorption of soybean whey by the selected macroporous resin were optimized. Headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) was used to evaluate beany odorants before and after adsorption. The results showed that D851 macroporous resin had an excellent adsorption capacity for soybean whey. When 150 mL of soybean whey was treated with 4 g of D851 resin for 40 minutes, the removal rates of calcium and magnesium ions were 76.03% and 85.88%, respectively, and the protein loss rate was 7.27%. The sensory flavor was significantly improved after adsorption with macroporous resin. In addition, the contents of the beany odorants trans-2-hexenal, n-hexanol, and 1-octen-3-ol decreased by 3.92%, 24.33%, and 31.21%, respectively. Trans,trans-2,4-decadienal, trans,trans-2,4-nonadienal, and benzaldehyde were completely removed. The adsorption of soybean whey by D851 macroporous resin under suitable conditions can effectively reduce the contents of calcium and magnesium ions and decrease the beany odor while retaining proteins. This study can provide theoretical guidance for the industrial application of soybean whey.

Fresh shiitake mushroom is rich in various nutrients such as carbohydrates, proteins, fats, vitamins and minerals, with antioxidant, anti-tumor, antibacterial and immunoenhancing effects. Due to its short storage life and susceptibility to deterioration, fresh shiitake mushroom is usually processed into dried products, which can effectively extend the storage period. The Maillard reaction during the drying process can provide a special flavor to shiitake mushroom, and the rehydration characteristics of dried shiitake mushroom are important factors determining its quality. This paper introduces the drying and rehydration processes of shiitake mushroom and the advantages and disadvantages of different rehydration methods, and reviews the characteristics of different rehydration methods, the factors affecting the rehydration process and the influence of rehydration on the quality of shiitake mushroom as well as recent progress on the modeling of rehydration kinetics. In addition, it deeply discusses the changes of texture, flavor, color and cell structure during the rehydration process of shiitake mushroom. The aim of this review is to provide new ideas and references for research on shiitake mushroom rehydration and processing.