Department of Bioengineering, College of Food Science, South China Agricultural University, Guangzhou 510640, China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou 510640, China.
Department of Bioengineering, College of Food Science, South China Agricultural University, Guangzhou 510640, China; Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou 510640, China.
Food Res Int. 2021 Apr;142:110211. doi: 10.1016/j.foodres.2021.110211. Epub 2021 Feb 12.
The physicochemical and functional as well as structural properties of major protein fractions (albumin, globulin, glutelin) sequentially extracted in water, salt, alkaline solution respectively from Cordyceps militaris Minfu20 fruit body were investigated. The glutelin (43.11%, w/w) was the predominant protein component of C. militaris fruit body followed by albumin (36.47%) and globulin (17.94%). The three proteins extracted from different solvents showed different characteristics, which were related to the alternation of amino acid composition, surface hydrophobicity, and structural feature. Sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) showed that the albumin and globulin mainly consisted of polypeptides with size < 20 kDa. The glutelin showed serious staining on the lane which may have a relatively bigger molecular weight. Intrinsic fluorescence intensity (FI) suggested glutelin contained more unfolding conformations (highest FI) which were probably resulted in a better foaming capacity of 151% and emulsion formation with the smallest size oil droplets (10.410 µm). The protein fractions showed great nutritional quality since they satisfied all recommended essential amino acid allowances for adults of Food & Agriculture Organization (FAO)/World Health Organization (WHO). Therefore, Cordyceps militaris Minfu20 fruit body proteins have potential alternative renewable edible fungi (mushroom) protein and could be used effectively as a food ingredient to improve food nutrition and product diversification compared with plant proteins.
分别用水、盐、碱性溶液从蛹虫草 Minfu20 子实体中顺序提取的主要蛋白质（白蛋白、球蛋白、谷蛋白）的物理化学、功能和结构特性进行了研究。谷蛋白（43.11%，w/w）是蛹虫草子实体的主要蛋白质成分，其次是白蛋白（36.47%）和球蛋白（17.94%）。从不同溶剂中提取的三种蛋白质表现出不同的特性，这与氨基酸组成、表面疏水性和结构特征的变化有关。十二烷基硫酸钠-聚丙烯酰胺凝胶电泳（SDS-PAGE）表明，白蛋白和球蛋白主要由<20 kDa 的多肽组成。谷蛋白在泳道上显示出严重的染色，可能具有相对较大的分子量。内源荧光强度（FI）表明谷蛋白含有更多的展开构象（FI 最高），这可能导致更好的泡沫能力（151%）和具有最小油滴尺寸（10.410 µm）的乳液形成。由于它们满足了食品和农业组织（FAO）/世界卫生组织（WHO）推荐的所有成人必需氨基酸允许量，因此蛋白质各馏分具有良好的营养价值。因此，蛹虫草 Minfu20 子实体蛋白质具有替代可再生食用真菌（蘑菇）蛋白质的潜力，并可有效地用作食品成分，以改善食品营养和产品多样化，与植物蛋白质相比。
