A Comparative Study of Different Precipitation Techniques for Protein Isolation from Cordyceps militaris: Effects on Functional and Structural Properties

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2025-03-08 DOI:10.1007/s11483-025-09942-1

Natthapong Mungmueang, Theeraphol Senphan, Wichittra Daengprok, Chitraporn Ngampeerapong, Mongkol Thirabunyanon, Soottawat Benjakul, Hideki Kishimura, Yuya Kumagai, Chodsana Sriket

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Abstract

This research compared three extraction methods (ammonium sulfate precipitation; ASP, organic solvent precipitation; OSP, and isoelectric point precipitation; IEP) to optimize protein isolation from Cordyceps militaris fruiting bodies for food applications. The ASP method demonstrated the greatest productivity, with a yield of 20.12% and a protein content of 78.90%. Moreover, it exhibited notable foaming capacity (95.33%) and stability (87.00%). It also showed significant solubility, with emulsion activity measuring 363.83 m²/g and emulsion stability lasting 26.17 min. The OSP technique exhibited significant solubility with a rate of 92.34%, as well as a considerable water holding capacity of 2.06 mL/g and oil holding capacity of 1.78 mL/g. The protein isolates showed major protein bands concentrated in the molecular weight range of 10–25 kDa, with additional bands observed outside this range under both reducing and non-reducing conditions. The FT-IR spectra revealed that the isolates had similar amide bands (amide I, II, and III), suggesting consistent protein secondary structures and molecular interactions. Microstructural analysis highlighted that the ASP and OSP isolates had smooth surfaces, but the IEP isolates displayed flakier textures. The protein isolates from C. militaris showed differences in their characteristics when extracted by different methods. Among these methods, ASP provided the best results for potential food applications.

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.