Evaluation of functional and nutritional potential of a protein concentrate from Pleurotus ostreatus mushroom. (1st June 2021)

• Record Type: Journal Article
• Authors: González, Abigail; Nobre, Clarisse; Simões, Livia S.; Cruz, Mario; Loredo, Araceli; Rodríguez-Jasso, Rosa M.; Contreras, Juan; Texeira, José; Belmares, Ruth
• Is Part Of: Food chemistry. Volume 346(2021)
• Publication Date: 2021-06-01
• Subjects: Protein concentrate -- Pleurotus ostreatus -- Edible mushroom -- In vitro digestion -- Hydrolysis degree -- Antioxidant activity; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.128884
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: pH and flour-solvent ratio influenced the extraction yield of the mushroom protein. The protein density was increased by 78% in the concentrate. Protein concentrate holds peptides with 12 to 35 kDa, which may be bioactive. Pleurotus ostreatus protein concentrate holds antioxidant activity. In vitro hydrolysis degree was 4.2-fold higher in protein concentrate than flour. Abstract: Edible mushrooms used as a protein-rich food may be an attractive alternative to conventional protein sources, while promoting its valorization. This work aimed to obtain a protein concentrate from a Pleurotus ostreatus mushroom flour, its characterization, and nutritional and functional properties evaluation. Methodologies applied for extraction and precipitation of protein were optimized - pH 4 and 12, respectively; and flour-solvent ratio of 1:20 w/v. The protein density was increased by 78%. P. ostreatus flour and concentrate were characterized by proximal composition. The content of total phenolic compounds in the protein concentrate decreased, leading to a positive effect on protein digestibility, while the DPPH radical scavenging activity was not significantly affected. Peptides with molecular weights from 12 to 35 kDa, with possible bioactivity, were identified by electrophoresis. Protein digestibility assessed by in vitro gastrointestinal digestion showed a 4.2-fold higher hydrolysis degree in the protein concentrate than the flour.