Food Research Department, Faculty of Chemistry, Autonomous University of Coahuila, Blvd. V. Carranza and Ing, José Cárdenas s/n Col, República, 25280 Saltillo, Coahuila, Mexico.
CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal.
Food Chem. 2021 Jun 1;346:128884. doi: 10.1016/j.foodchem.2020.128884. Epub 2020 Dec 24.
Edible mushrooms used as a protein-rich food may be an attractive alternative to conventional protein sources, while promoting its valorization. This work aimed to obtain a protein concentrate from a Pleurotus ostreatus mushroom flour, its characterization, and nutritional and functional properties evaluation. Methodologies applied for extraction and precipitation of protein were optimized - pH 4 and 12, respectively; and flour-solvent ratio of 1:20 w/v. The protein density was increased by 78%. P. ostreatus flour and concentrate were characterized by proximal composition. The content of total phenolic compounds in the protein concentrate decreased, leading to a positive effect on protein digestibility, while the DPPH radical scavenging activity was not significantly affected. Peptides with molecular weights from 12 to 35 kDa, with possible bioactivity, were identified by electrophoresis. Protein digestibility assessed by in vitro gastrointestinal digestion showed a 4.2-fold higher hydrolysis degree in the protein concentrate than the flour.
可食用蘑菇作为富含蛋白质的食物，可能是替代传统蛋白质来源的一种有吸引力的选择，同时促进其增值。本工作旨在从平菇蘑菇粉中获得蛋白质浓缩物，并对其进行特性、营养和功能特性评价。分别优化了提取和沉淀蛋白质的方法（pH4 和 12），以及粉-溶剂比（1:20 w/v）。蛋白质密度增加了 78%。平菇粉和浓缩物的特性由近侧组成确定。蛋白质浓缩物中总酚类化合物的含量降低，导致蛋白质消化率呈正效应，而 DPPH 自由基清除活性则无明显影响。通过电泳鉴定出分子量为 12 至 35 kDa 的具有潜在生物活性的肽段。通过体外胃肠道消化评估的蛋白质消化率显示，蛋白质浓缩物的水解度比面粉高 4.2 倍。
