Utilization of Stropharia rugosoannulata as an alternative food protein: in vitro evaluation of different strains

IF 7.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2026-10-15 Epub Date: 2026-10-01 DOI:10.1016/j.lwt.2026.120033

Min Xu, Ying Liu, Zheng Li, Lingyu Yang, Gaolei Liu, Yang Xiao

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引用次数: 0

Abstract

Edible mushroom proteins have emerged as sustainable alternative proteins characterized by balanced essential amino acid profiles and natural umami properties. However, the effects of strain-specific genetic diversity on the physicochemical behaviors of these proteins requires systematic investigation. Therefore, the nutritional, structural, and functional properties of crude protein extracted from seven strains of Stropharia rugosoannulata were evaluated in this study. Nutritional profiling revealed low lipid contents and abundant essential amino acids across all samples. Furthermore, the crude protein exhibited strain-dependent functional profiles. Protein from strains SA05 and SA09 demonstrated high emulsifying properties, indicating their potential for emulsion-based foods such as mayonnaise. However, protein from the strain SA22 showed the highest foaming capacity, which could be utilized in aerated food systems such as whipped toppings. Multivariate analysis confirmed that these specific functionalities are significantly associated with underlying structural variations. Our findings provide a theoretical basis for utilizing specific strains of S. rugosoannulata mushroom as functional protein ingredients in the food industry.

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牛环Stropharia rugosoannulata作为替代食品蛋白的利用：不同菌株的体外评价

食用菌蛋白已成为一种可持续的替代蛋白质，其特征是平衡的必需氨基酸谱和天然鲜味特性。然而，菌株特异性遗传多样性对这些蛋白质理化行为的影响需要系统的研究。因此，本研究对7株褐环Stropharia rugosoannulata粗蛋白质的营养、结构和功能特性进行了评价。营养分析显示低脂含量和丰富的必需氨基酸在所有样品。此外，粗蛋白表现出菌株依赖的功能谱。SA05和SA09菌株的蛋白质表现出高乳化特性，表明它们在蛋黄酱等乳化食品中的潜力。然而，菌株SA22的蛋白质发泡能力最强，可用于发泡配料等充气食品体系。多变量分析证实，这些特定功能与潜在的结构变化显著相关。本研究结果为在食品工业中利用特定菌株作为功能性蛋白质成分提供了理论依据。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.