College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China.
College of Food Science and Engineering, Nanjing University of Finance and Economics, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China.
J Sci Food Agric. 2023 Feb;103(3):1226-1236. doi: 10.1002/jsfa.12217. Epub 2022 Sep 23.
Auricularia auricula (A. auricula) is one of the most abundant sources of plant protein in edible fungi. Problems of low protein yield exist in traditional methods of protein extraction such as alkali extraction and ultrasonic-assisted alkali after pretreatment with enzymes. Thus, the protein extraction process was investigated and optimized using a definitive screening design from A. auricula to improve the protein yield under practical operating conditions of temperature, the concentration of NaCl, meal/water ratio, extraction time and pH.
The yield of protein isolates of the isoelectric-ammonium sulfate precipitation (9.34% w/w) was obtained almost three times and the protein content (55.23% w/w) was approximately 1.6 times that of the traditional extraction method of isoelectric precipitation. Next, the optimized method was successfully applied to the analysis of the functional properties of the protein. A. auricula protein isolate (AAPI) had better solubility, emulsification and foaming capacity than soy protein isolate (SPI) and pea protein isolate (PPI), and the oil holding capacity of AAPI exhibited extremely well, which was approximately five times that of SPI and six times that of PPI. The texture properties of AAPI gel were similar to those of PPI gels.
AAPI extracted by the optimized method had a satisfactory yield and had the potential to substitute plant-originated proteins in food processing. © 2022 Society of Chemical Industry.
银耳（A. auricula）是食用真菌中植物蛋白含量最丰富的来源之一。在经过酶预处理的碱提取和超声辅助碱提取等传统蛋白质提取方法中，存在蛋白质产率低的问题。因此，使用从银耳中进行的析因筛选设计来研究和优化蛋白质提取工艺，以在实际操作条件（温度、NaCl 浓度、料液比、提取时间和 pH）下提高蛋白质产率。
等电硫酸铵沉淀（9.34%w/w）的蛋白质分离物产率几乎提高了三倍，且蛋白质含量（55.23%w/w）约为等电沉淀传统提取方法的 1.6 倍。接下来，成功地将优化方法应用于蛋白质功能特性的分析。银耳蛋白分离物（AAPI）的溶解度、乳化和起泡能力优于大豆蛋白分离物（SPI）和豌豆蛋白分离物（PPI），且 AAPI 的持油能力极好，约为 SPI 的五倍和 PPI 的六倍。AAPI 凝胶的质构特性与 PPI 凝胶相似。
通过优化方法提取的 AAPI 具有令人满意的产率，并且有可能替代食品加工中的植物来源蛋白质。© 2022 英国化学学会。
