Abstract: The present work aimed to determine the best extraction technology of white Hypsizygus marmoreu protein and explore the effect of different pH values on the functional characteristics of white Hypsizygus marmoreu protein. The protein of white Hypsizygus marmoreu was extracted by alkali extraction. The best extraction process was determined by a single factor test and optimized by sponse surface method. The functional characteristics of the protein were determined under different pH values. Results show that the best extraction process of white Hypsizygus marmoreu protein by alkali extraction is pH 12.1, extraction temperature 61 ℃, the ratio of material to liquid 1∶40 (g∶mL), extraction time 2 h. Under this condition, the protein extraction rate can reach (43.19±0.22)%, which is close to the predicted value; pH value has a significant impact on the functional characteristics of white Hypsizygus marmoreu protein. When the pH of solution is close to the isoelectric point of white Hypsizygus marmoreu protein, the solubility, emulsification, emulsification stability and foaming are the worst, but the foam stability of white Hypsizygus marmoreu protein is the best. After departure from isoelectric point, all the other characteristics recovered, except for the foam stability; Amino acid analysis showed that the protein content of white Hypsizygus marmoreu was rich and it was a high-quality protein. Hence, the extraction of white Hypsizygus marmoreu protein by alkali extraction has excellent functional characteristics and great development potential.
李晓明,陈凯,黄占旺,等. 白玉菇蛋白提取工艺优化及其功能特性研究[J]. 食品与发酵工业, 2020, 46(4): 239-246.
LI Xiaoming,CHEN Kai,HUANG Zhanwang,et al. Optimization of protein extraction process and its functional properties of white Hypsizygus marmoreu[J]. Food and Fermentation Industries, 2020, 46(4): 239-246.