Effect of different extraction methods on structure and function of Grifola frondosa crudeprotein
PENG Zhijie1, DU Jiao1, ZHANG Yuting1, GUO Dongdong1, LEI Jiayu1, GENG Xueran1,2, MENG Junlong1,2, CHANG Mingchang1,2*
1(College of Food Science and Engineering,Shanxi Agricultural University,Jinzhong 030801, China); 2(Shanxi Research Station for Engineering Technology of Edible Fungi, Jinzhong 030801, China)
Abstract: The fruiting bodies of Grifola frondosa were used as raw material to extract proteins by alkali-solution and acid-isolation, salting-out and acetone precipitation, respectively. And the effects of these methods on the physicochemical and functional properties of the extracted proteins were compared. Results showed that the highest protein purity (45.35%) was obtained by alkali-solution and acid-isolation method. Proteins extracted by the three methods were all rich in trace elements, especially Ca and Mg. And the proteins obtained by the alkali-solution and acid-isolation and the salting-out method contained 17 amino acids, while methionine was not present in the proteins extracted by acetone precipitation method. Scanning electron microscope revealed that the proteins extracted from the acetone precipitation were granular, while the proteins extracted from the other two methods were flaky. The functional properties showed that the proteins from alkali-solution and acid-isolation were better than the others in the solubility, water and oil retention, foaming capacity and foam stability, emulsifying property and emulsion stability. This research provides theoretical references for the further development and utilization of Grifola frondosa.
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2020, Vol. 46 
