Evaluation of physicochemical and functional properties of protein isolates from 5 edible mushroom species  

作　　者：Zheng Qian Mengdie Yang Xiao Chen Qiping Zhan Lei Zhong Qiuhui Hu Liyan Zhao 

机构地区：[1]Key Laboratory of Edible Mushroom Processing,Ministry of Agriculture and Rural Affairs,College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China

出　　处：《Food Science and Human Wellness》2025年第2期671-682,共12页食品科学与人类健康(英文)

基　　金：supported by the special fund of Jiangsu Province for the transformation of scientific and technological achievements(BA2021062);Jiangsu agricultural science and technology independent innovation fund(CX(22)2007)。

摘　　要：Edible mushroom proteins are the promising ones with the advantages of complete essential amino acid profile and multiple functional activities.To reinforce their applications in functional food development,this study comprehensively evaluated the physicochemical and functional properties of protein isolates from 5 mushroom species,i.e.,Pleurotus eryngii(PEP),Pleurotus ostreatus(POP),Lentinula edodes(LEP),Flammulina velutipes(FVP)and Hypsizygus marmoreus(HMP).Results showed that PEP,LEP,FVP,POP and HMP exhibited better protein solubility(PS),water holding capacity(WHC),emulsification activity index(EAI),and foaming capacity(FC)than those of soybean protein and pea protein isolates(PPI).PEP(51.95%)and POP(49.15%)had a higher amount ofβ-sheet structure.Principal component analysis and correlation analysis showed that the seven proteins could be divided into 3 clusters,and WHC,EAI and FC were significantly positively correlated with PS andβ-sheet.The least gelation concentration of PEP(16%)and FVP(16%)at p H 6.0 and 7.0 was similar to PPI,and PEP showed better hardness,springiness and rheological properties than other proteins gels.Overall,our study showed that 5 edible mushroom proteins possessed excellent functionalities(except for gelling capacity),which provided novel insights on unexploited sources of mushroom proteins used as protein-based foods in the food industry.

关 键 词：Edible mushroom proteins Physicochemical properties Functional properties Gelling properties 

分 类 号：G62[文化科学—教育学]