Optimization of Extraction, Functional Characteristic, and Amino Acid Evaluation of Lentinula edodes Protein
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Abstract:
Response surface methodology was used to optimize the ultrasonic-assisted extraction of Lentinula edodes protein (LEP). The optimal extraction conditions determined were solid-liquid ratio 1:50 (m/V), pH 12, and ultrasonic extraction at 90 W and 50 ℃ for 16 min. The extraction rate and purity of protein extracted were 28.56% and 61.7%, respectively. The structural characteristics of LEP were analyzed using scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy (FT-IR); additionally, the functional characteristics were determined and the amino acid composition was analyzed. The SEM results showed that the surface of LEP is granular and rough, and FT-IR spectra demonstrated obvious absorption peaks indicative of characteristic functional groups of protein. The functional property analysis suggested that the water holding capacity is highest (436.73%) at 70 ℃ while the oil holding capacity peaks (179.47%) at 40 ℃. Meanwhile, the foaming and emulsifying properties were positively correlated with protein concentration. Amino acid analysis identified 17 kinds of amino acids in LEP. Both the ratio of essential amino acids to total amino acids (E/T) and the ratio of essential amino acids to nonessential amino acids (E/N) were higher than the FAO/WHO ideal protein standards, indicating the high-quality of LEP. Moreover, LEP exhibited a high nutritional value on amino acid evaluation. This study thus lays a foundation for the improved utilization of LEP.
