Food and Fermentation Industries >

2025 , Vol. 51 >Issue 17: 265 - 270

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041460

Deamidation and phosphorylation modified proteins from Agaricus bisporus and study on its properties

  • CUI Chenlu ,
  • ZHAO Yong ,
  • XU Jingwen
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  • 1(College of Food Science, Shanghai Ocean University, Shanghai 201306, China)
    2(Ministry of Agriculture Aquatic Products, Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Shanghai 201306, China)
    3(Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 203106, China)

Received date: 2024-10-30

  Revised date: 2024-12-11

  Online published: 2025-09-29

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Abstract

Agaricus bisporus protein (ABP) was extracted by ultrasonic-assisted acid precipitation and alkaline solution.The extracted ABP was further modified by deamidation and phosphorylation and the physicochemical and functional properties were investigated.The deamidated and phosphorylated protein showed reduced particle size and surface hydrophobicity compared to those of the control treatment, whereas, the content of the free sulfhydryl group was increased.The results of FTIR showed that deamidation and phosphorylation changed the protein secondary structure content.The solubility of deamidated- and phosphorylated- ABP was increased with the increase of pH 4-10, and the solubility was the highest which was 60.68% and 54.85% respectively, at pH 10.The emulsification capacity, emulsification stability, foaming capacity, and foaming stability of deamidated- and phosphorylated- modified ABP were also improved at different degree compared to those of control treatment.This study aimed to provide theoretical data of functional properties of deamidated- and phosphorylated- proteins extracted from Agaricus bisporus and promote their application in foods.

Key words： Agaricus bisporus protein; deamidation modification; phosphorylation modification; physicochemical properties; functional properties

Cite this article

CUI Chenlu , ZHAO Yong , XU Jingwen . Deamidation and phosphorylation modified proteins from Agaricus bisporus and study on its properties[J]. Food and Fermentation Industries, 2025 , 51(17) : 265 -270 . DOI: 10.13995/j.cnki.11-1802/ts.041460

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