Karabulut Gulsah, Köroğlu Deniz Günal, Feng Hao, Karabulut Zekeriya
Department of Food Engineering, Faculty of Engineering, Sakarya University, 54050 Sakarya, Türkiye.
Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Istanbul, Türkiye.
Food Chem X. 2024 Oct 24;24:101931. doi: 10.1016/j.fochx.2024.101931. eCollection 2024 Dec 30.
This study evaluated the nutritional and functional qualities of the mushroom stem (MS) powder and its protein concentrates, which were extracted using alkaline and deep eutectic solvent (DES)-based methods. MS powder is rich in protein (23.02 %) and carbohydrates (63.01 %). Alkaline extraction yielded the highest protein content (45.90 %) but lower recovery rates (15.39 %) compared to DES extractions using a 1:2 molar ratio of choline chloride: glycerol (DES-CG) and choline chloride: lactic acid (DES-CL), which had recovery rates of 22.04 % and 21.47 %, respectively. DES solvents provided strong hydrogen bonding, as indicated by FTIR analysis, and produced uniform, smooth particles according to SEM imaging. Both DES and alkaline methods achieved similar protein solubility values (72-75 %). However, DES methods better preserved emulsion capabilities and balanced foaming properties, enhancing foam capacity and maintaining stability. The findings suggest that DES methods are more sustainable and efficient for extracting proteins from MS powder, optimizing both functional properties and environmental sustainability in food applications.
本研究评估了蘑菇柄（MS）粉末及其蛋白质浓缩物的营养和功能特性，这些蛋白质浓缩物是采用基于碱性和低共熔溶剂（DES）的方法提取的。MS粉末富含蛋白质（23.02%）和碳水化合物（63.01%）。与使用氯化胆碱：甘油摩尔比为1:2的DES（DES-CG）和氯化胆碱：乳酸的DES（DES-CL）进行的DES提取相比，碱性提取的蛋白质含量最高（45.90%），但回收率较低（15.39%），DES-CG和DES-CL的回收率分别为22.04%和21.47%。傅里叶变换红外光谱（FTIR）分析表明，DES溶剂提供了强大的氢键，扫描电子显微镜（SEM）成像显示其产生了均匀、光滑的颗粒。DES和碱性方法的蛋白质溶解度值相似（72-75%）。然而，DES方法能更好地保持乳化能力并平衡发泡性能，提高泡沫容量并维持稳定性。研究结果表明，DES方法在从MS粉末中提取蛋白质方面更具可持续性和高效性，在食品应用中优化了功能特性和环境可持续性。
