期刊
FOOD CHEMISTRY
卷 346, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.128884
关键词
Protein concentrate; Pleurotus ostreatus; Edible mushroom; In vitro digestion; Hydrolysis degree; Antioxidant activity
资金
- Portuguese Foundation for Science and Technology (FCT) [UIDB/04469/2020]
- BioTecNorte operation - European Regional Development Fund under the scope of Norte 2020-Programa Operacional Regional do Norte
- Project ColOsH [PTDC/BTM-SAL/30071/2017 (POCI-01-0145-FEDER-030071)]
- National Council of Science and Technology (CONACYT) Mexico [922722]
This study aimed to extract and characterize a protein concentrate from Pleurotus ostreatus mushroom flour, finding improved protein digestibility and the presence of potentially bioactive peptides. The methodology for protein extraction and precipitation was optimized, leading to a 78% increase in protein density. Overall, the study highlights the potential of edible mushrooms as a protein-rich and functional food alternative.
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.
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