Extraction of Pleurotus ostreatus Protein by the Aqueous Two-phase System and Its Characterization

被引：0
|
作者：
Xie H. [1 ]
Wang M. [1 ]
Zhang Y. [1 ]
Yang Z. [1 ]
机构：
[1] College of Food Science and Engineering, Nanjing University of Finance and Economics, Collaborative Innovation Center for Modern Grain Circulation and Safety, Jiangsu Province Engineering Research Center of Edible Fungus Preservation and Intensive Processi
来源：
Science and Technology of Food Industry | 2024年 / 45卷 / 04期
关键词：
aqueous two-phase system; emulsifying properties; Pleurotus ostreatus protein; process optimization;
D O I：
10.13386/j.issn1002-0306.2023040184
中图分类号：
学科分类号：
摘要：
To achieve green and efficient extraction of Pleurotus ostreatus protein (PP), the phase diagram of the PEG-(NH4)2SO4 aqueous two-phase system (ATPS) was constructed using the cloud point method. Protein extraction concentration was utilized as evaluation indicator to investigate the effects of ATPS factors such as the molecular weight and mass fraction of PEG, mass fraction of (NH4)2SO4, and proportion of added crude PP extraction. Furthermore, the basic components of PP including emulsification characteristics, foaming properties, and water and oil holding capacities were explored. The optimal process conditions for PP extraction were determined using response surface methodology, with PEG2000 mass fraction set at 19.5%, (NH4)2SO4 mass fraction at 22.6%, and protein crude extract mass fraction at 26%. Under these conditions, the extraction rate of protein reached 93.16%, with a protein content of 1.71 mg/mL. Analysis of the physical and chemical properties revealed uniform protein composition with an average particle size of approximately 220.2 nm. The total amino acid content was measured at 221.46 mg/g, with the highest aspartic acid (Asp) content at 25.06 mg/g. Moreover, PP exhibited exceptional emulsification stability 65.22%, foaming properties 79.87%, and water holding capacity 2.61±0.18 g/g. Compared with similar food proteins, PP protein had higher emulsifying stability, foaming ability, and water holding capacity. This study used a green, environmentally friendly, and low toxicity aqueous two-phase method to extract PP protein, providing a new approach for the green and sustainable development of protein extraction in the food industry, and a research foundation for the development of functional foods based on PP protein. © 2024 Editorial Department of Science and Technology of Food Science. All rights reserved.
引用
收藏
页码：187 / 196
页数：9
相关论文
共 41 条
  • [11] ZHI W, DENG Q., Purification of salvianolic acid B from the crude extract of Salvia miltiorrhiza with hydrophilic organic/salt-containing aqueous two-phase system by counter-current chromatography, Journal of Chromatography A, 1116, 1-2, pp. 149-152, (2006)
  • [12] TIAN M Y., Aqueous two-phase extraction of serum albumin and enzymes, (2009)
  • [13] SOARES R R, AZEVEDO A M, VAN A J M, Et al., Partitioning in aqueous two-phase systems:Analysis of strengths, weaknesses, opportunities and threats[J], Biotechnology Journal, 10, 8, pp. 1158-1169, (2015)
  • [14] JIA C X., The aqueous TWO-phase extraction, purification, and identification of pig plasma albumin, (2017)
  • [15] SHAO L L., Study on the purification of phycocyanin by aqueoustw o phase extraction and related m echanism, (2015)
  • [16] YUAN M Y., The study of extraction of phycocyanin by salting-out and aqueous two-phase system from cyanobacteria, (2016)
  • [17] WANG Y, XING X L, LI Y J, Et al., Extraction of protein from lentinan by aqueous two-phase polyethylene glycol/(NH<sub>4</sub>)<sub>2</sub>SO<sub>4</sub>, The Food Industry, 41, 5, pp. 57-61, (2020)
  • [18] MENEGOTTO A L L, FERNANDES I A, BUCIOR D, Et al., Purification of protein from arthrospira platensis using aqueous two-phase system associate with membrane separation process and evaluation of functional properties[J], Journal of Applied Phycology, 33, 5, pp. 2967-2982, (2021)
  • [19] WANG Z F, JI Y, SU G M, Et al., Optimization of fHBP-A protein double aqueous phase extraction process by response surface methodology, Progress in Microbiology and Immunology, 50, 5, pp. 45-52, (2022)
  • [20] LI X M, CHEN K, HU ANG Z W, Et al., Optimization of protein extraction process and its functional properties of white hypsizygus marmoreu, Food and Fermentation Industries, 46, 4, pp. 239-246, (2020)
12345