Optimization of Extraction Process of <i>Auricularia auricula</i> Protein and Its Functional Properties

AN Zhaoxiang; CAI Zhipeng; HUANG Zhanwang; SHEN Yonggen; XU Xian; CHENG Hongzhen; LI Xiaoming; LIU Fuyuan

doi:10.13386/j.issn1002-0306.2020120003

Volume 42 Issue 18

Sep. 2021

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Science and Technology of Food Industry > 2021 > 42(18): 157-166. > DOI: 10.13386/j.issn1002-0306.2020120003

AN Zhaoxiang, CAI Zhipeng, HUANG Zhanwang, et al. Optimization of Extraction Process of Auricularia auricula Protein and Its Functional Properties[J]. Science and Technology of Food Industry, 2021, 42(18): 157−166. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020120003.

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Optimization of Extraction Process of Auricularia auricula Protein and Its Functional Properties

Laboratory of Agro-processing and Safety Control Engineering, Jiangxi Development and Reform Commission, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China

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Received Date: December 01, 2020
Available Online: July 14, 2021

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Abstract

Abstract

The aim of this work was to enhance of the protein extraction yield of Auricularia auricula by ultrasonic-enzymatic method and its functional properties under different pH were studied. Through single factor experiments, combined with Plackett-Burman experiment design and Box-Behnken experiment design, the optimum extraction process for the ultrasonic-enzymatic method of Auricularia auricula protein was determined, and the functional properties of the protein were measured under different pH. The results showed that the optimum extraction process parameters of Auricularia auricula protein were as follows: Solid-to-liquid ratio 1:88 (g/mL), ultrasonic time 30.5 min, enzymolysis pH8.5, enzymolysis temperature 65.8 ℃, under these conditions, the protein extraction rate was 57.11%±0.12%. The pH had significant effects on the functional properties of Auricularia auricula protein. The protein foam stability was the best at pH3.5, reached 74.90%. With the increasing of pH (3.5~9.5), solubility, foaming, emulsifying, emulsifying stability, water holding capacity and oil absorption increased significantly (P<0.05), and foam stability decreased significantly (P<0.05). The results would provide a theoretical basis for the extraction, utilization and comprehensive development of Auricularia auricular protein.
- Auricularia auricula protein,
- ultrasound,
- enzymatic hydrolysis,
- functional properties,
- isoelectric point

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