通过超声辅助碱性提取和等电沉淀法从白金针菇和杏鲍菇中提取喷雾干燥浓缩蛋白。

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2024-10-05 DOI:10.1002/jsfa.13940

Fábio Gonçalves Macêdo de Medeiros, Seung Woon You, Roberta Targino Hoskin, Marvin Moncada

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引用次数: 0

摘要

背景：在本研究中，对白金针菇（WBM）和杏鲍菇（OYM）粉末进行了超声辅助碱性萃取（UAAE）和等电沉淀（IEP）的优化，以生产功能性喷雾干燥蘑菇蛋白浓缩物。评估了固液比（5-15% w/v）、超声功率（0-900 W）和酸的类型（盐酸或乙酸（AcOH））对 UAAE-IEP 蛋白提取蘑菇粉的提取和蛋白质产量的影响：采用蛋白质产量最大化的优先条件（WBM：5% w/v，900 W，AcOH；OYM：5% w/v，900 W，HCl）从白金针菇（WBM-PC）和杏鲍菇（OYM-PC）中生产喷雾干燥蛋白质浓缩物，固体回收率高（62.3-65.8%）。WBM-PC 和 OYM-PC 蛋白质含量高（5.19-5.81 g kg-1），发泡能力（82.5-235.0%）和泡沫稳定性（7.0-162.5%）显著，抗氧化酚也很高。在溶解度（pH 值为 10 时大于 90%）和乳化特性（乳化活性指数大于 50 m2 g-1，乳化活性指数大于 50 m2 g-1）方面，观察到了高度依赖 pH 值的行为：乳化活性指数：> 50 m2 g-1，乳化稳定性指数：> 65%，pH 值为 10 时）：pH 值为 10 时 > 65%）。UAAE-IEP 喷雾干燥后，表面疏水性和游离巯基分别增加了 196.5% 和 117.5%，从而提高了喷雾干燥蘑菇浓缩蛋白的持油量（359.9-421.0%）和最低凝胶浓度（6.0-8.0%）：总之，本研究表明，优化的 UAAE-IEP 与喷雾干燥相结合是生产新型蘑菇蛋白浓缩物的有效策略，可提高多种食品应用的功能属性。© 2024 作者姓名John Wiley & Sons Ltd 代表化学工业协会出版的《食品与农业科学杂志》。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Spray dried protein concentrates from white button and oyster mushrooms produced by ultrasound-assisted alkaline extraction and isoelectric precipitation

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Spray dried protein concentrates from white button and oyster mushrooms produced by ultrasound-assisted alkaline extraction and isoelectric precipitation

BACKGROUND

In the present study, the optimization of ultrasound-assisted alkaline extraction (UAAE) and isoelectric precipitation (IEP) was applied to white button (WBM) and oyster (OYM) mushroom flours to produce functional spray dried mushroom protein concentrates. Solid-to-liquid ratio (5–15% w/v), ultrasound power (0–900 W) and type of acid [HCl or acetic acid (AcOH)] were evaluated for their effect on the extraction and protein yields from mushroom flours submitted to UAAE-IEP protein extraction.

RESULTS

Prioritized conditions with maximized protein yield (5% w/v, 900 W, AcOH, for WBM; 5% w/v, 900 W, HCl for OYM) were used to produce spray dried protein concentrates from white button (WBM-PC) and oyster (OYM-PC) mushrooms with high solids recovery (62.3–65.8%). WBM-PC and OYM-PC had high protein content (5.19–5.81 g kg⁻¹), in addition to remarkable foaming capacity (82.5–235.0%) and foam stability (7.0–162.5%), as well as antioxidant phenolics. Highly pH-dependent behavior was observed for solubility (> 90%, at pH 10) and emulsifying properties (emulsification activity index: > 50 m² g⁻¹, emulsion stability index: > 65%, at pH 10). UAAE-IEP followed by spray drying increased surface hydrophobicity and free sulfhydryl groups by up to 196.5% and 117.5%, respectively, which improved oil holding capacity (359.9–421.0%) and least gelation concentration (6.0–8.0%) of spray dried mushroom protein concentrates.

CONCLUSION

Overall, the present study showed that optimized UAAE-IEP coupled with spray drying is an efficient strategy to produce novel mushroom protein concentrates with enhanced functional attributes for multiple food applications. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

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