液体深层发酵刺芹侧耳菌丝体蛋白提取及其功能特性  

Extraction and Functional Properties of Proteins in Pleurotus eryngii Mycelium from Submerged Liquid Fermentation

作　　者：陈艳芳 鲍大鹏[2] 陈洪雨 冯杰[2] 罗颖 张茜 邹根 赵勇[1] CHEN Yanfang;BAO Dapeng;CHEN Hongyu;FENG Jie;LUO Ying;ZHANG Xi;ZOU Gen;ZHAO Yong(College of Food Science﹠Technology,Shanghai Ocean University,Shanghai 201306,China;Institute of Edible Fungi,Shanghai Academy of Agricultural Sciences,National Engineering Research Center of Edible Fungi,Shanghai 201403,China;BannerBio Nutraceuticals Inc.,Shenzhen 518057,Guangdong,China)

机构地区：[1]上海海洋大学食品学院,上海201306 [2]上海市农业科学院食用菌研究所,国家食用菌工程技术研究中心,上海201403 [3]深圳劲创生物技术有限公司,广东深圳518057

出　　处：《食用菌学报》2021年第3期112-121,共10页Acta Edulis Fungi

基　　金：上海市闵行区“领军人才”培养计划(201947);上海市青年科技英才扬帆计划(19YF1443100)。

摘　　要：采用单因素实验研究提取时间、温度、pH和料液比对刺芹侧耳(Pleurotus eryngii)菌丝体蛋白提取率的影响,通过响应面法确定其最佳提取工艺参数,并对菌丝体蛋白和子实体蛋白的溶解性、持水性、持油性、乳化性和起泡性等功能特性进行比较。结果表明:刺芹侧耳菌丝体蛋白的最佳提取条件为70 min、70℃、pH 12、料液比1∶25(g∶mL),菌丝体蛋白提取率可达(39.02±1.30)%,与响应面预测值接近。就乳化性而言,刺芹侧耳菌丝体蛋白(48%)高于子实体蛋白(6%),但子实体蛋白的起泡性更佳。Using single-factor experiments,extraction time,temperature,pH and material-liquid ratio were studied for their effects on the extraction rate of proteins in Pleurotus eryngii mycelium.Then response surface methodology(RSM)was applied to determine the best conditions for extraction.The extracted mycelial proteins were analyzed and compared with the fruiting body proteins for functional properties,such as nitrogen solubility index,water holding capacity,oil holding capacity,emulsifying activity index,and foaming property.The results showed that the optimal conditions to extract P.eryngii mycelial proteins were as follows:70 min,70℃,pH 12,and material-liquid ratio of 1∶25(g∶mL).Under the optimal conditions,the extraction rate of the mycelial proteins reached(39.02±1.30)%,which was close to the value predicted by the response surface.The mycelial proteins exhibited higher emulsifying activity(48%)than the fruiting body proteins(6%),whereas the fruiting body proteins showed better foaming property.

关 键 词：刺芹侧耳 菌丝体蛋白 响应面 提取条件 

分 类 号：S646[农业科学—蔬菜学]