Comparison of Physicochemical Properties of White <i>Hypsizygus marmoreu</i> Protein Extracted by Two Methods

ZHENG Wenqi; ZHANG Ying; MO Haizhen; LI Hongbo; ZHOU Wei; LIU Zhenbin

doi:10.13386/j.issn1002-0306.2022100121

Volume 44 Issue 16

Aug. 2023

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Science and Technology of Food Industry > 2023 > 44(16): 70-80. > DOI: 10.13386/j.issn1002-0306.2022100121

ZHENG Wenqi, ZHANG Ying, MO Haizhen, et al. Comparison of Physicochemical Properties of White Hypsizygus marmoreu Protein Extracted by Two Methods[J]. Science and Technology of Food Industry, 2023, 44(16): 70−80. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022100121.

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Comparison of Physicochemical Properties of White Hypsizygus marmoreu Protein Extracted by Two Methods

1.
School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
2.
School of Food Science and Technology, Shaanxi University of Science and Technology, Xi’an 710021, China
3.
Shuanghe Office in Zhecheng County, Shangqiu 476200, China

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Received Date: October 13, 2022
Available Online: June 22, 2023

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Abstract

Abstract

The white Hypsizygus marmoreu has good flavor and nutrition, and is rich in protein. To fully develop the white Hypsizygus marmoreu protein resources, protein was extracted by traditional alkali method and ultrasonic assisted method. The protein’s physicochemical properties such as oil absorption, water holding, solubility, foamability, emulsification were analyzed. The results showed that ultrasound-assisted extraction increased the extraction rate of protein to 31.4%, which was 8% higher than the traditional alkaline method. Thermal experiments showed that the maximum weight loss rate of protein extracted by ultrasound was 311.4 ℃, and that of protein extracted by traditional alkali was 334.8 ℃. Fourier transform infrared analysis showed that the α-spiral structure decreased while the irregular curly structure increased for the protein extracted by traditional alkali method. Compared with the soybean protein isolate (SPI), at non neutral pH or the salt ion concentration of 0.5 mol/L, there was no significant difference for the emulsifying ability and stability between white Hypsizygus marmoreu protein and SPI. At the same pH, there was no significant difference in water retention and emulsification stability between the two extraction processes. At the same NaCl concentration, no significant difference was observed between the solubility, foam stability and emulsification stability. Within 25~65 ℃, the oil absorption and foaming stability of white Hypsizygus marmoreu protein showed no significant difference between that of SPI. In this range, the solubility and foamability of white Hypsizygus marmoreu protein increased firstly and then decreased with the change of temperature.
- extraction process,
- alkali extraction,
- ultrasonic assisted extraction,
- thermal properties,
- secondary structure,
- physical and chemical properties,
- emulsibility

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