| 平菇泰山-20变异菌株的鉴别及其菌丝优化培养 |
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| 引用本文： | 谢慧贤，王猛，张英男，等. 双水相法萃取平菇蛋白及性质研究[J]. 食品工业科技，2024，45（4）：187−196. doi: 10.13386/j.issn1002-0306.2023040184. |
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| 作者姓名： | 谢慧贤 王猛 张英男 杨智涞 |
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| 作者单位： | 1.南京财经大学食品科学与工程学院，江苏省现代粮食流通与安全协同创新中心，江苏省食用菌保鲜与深加工工程研究中心，江苏南京 210023 |
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| 基金项目： | 江苏高校优势学科建设工程资助项目（PAPD）；国家自然科学基金（21802163）。 |
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| 摘 要： | 为实现绿色高效提取平菇蛋白，本研究利用浊点法绘制聚乙二醇-硫酸铵（PEG-（NH4）2SO4）双水相体系相图，以蛋白萃取浓度和萃取率为评价指标，考察了双水相体系中PEG分子量、PEG质量分数、（NH4）2SO4质量分数、平菇蛋白粗提液质量分数等因素对平菇蛋白萃取效率的影响，探究了平菇蛋白基本成分、乳化特性、起泡特性、持水持油性等性质。结果表明，通过响应面法优化双水相法萃取平菇蛋白最佳工艺条件：PEG2000质量分数为19.5%、（NH4）2SO4质量分数为22.6%、蛋白粗提液质量分数为26%。在此条件下，平菇蛋白的提取率为93.16%，上相平菇蛋白浓度为1.71 mg/mL。双水相法萃取所得平菇蛋白组成均一、粒径大小约为220.2 nm，氨基酸总含量221.46 mg/g，其中天冬氨酸（Asp）含量最多，为25.06 mg/g。平菇蛋白乳化稳定性、起泡性和持水性分别为65.22%、79.87%、2.61±0.18 g/g，与相近食品蛋白质对比，平菇蛋白具有较高的乳化稳定性、起泡性和持水性。本研究采用绿色环保、试剂低毒性的双水相法萃取了平菇蛋白，为食品工业蛋白质提取的绿色可持续发展提供一个新途径，为基于平菇蛋白开发功能食品提供研究基础。
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| 关 键 词： | 平菇蛋白 双水相法 工艺优化 乳化特性 |
| 收稿时间： | 2023-04-21 |
Identification and optimization on mycelial growth of pleutotus ostreatus variant strain |
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| XIE Huixian, WANG Meng, ZHANG Yingnan, et al. Extraction of Pleurotus ostreatus Protein by the Aqueous Two-phase System and Its Characterization[J]. Science and Technology of Food Industry, 2024, 45(4): 187−196. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023040184. |
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| Authors: | XIE Huixian WANG Meng ZHANG Yingnan YANG Zhilai |
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| Affiliation: | 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 Processing, Nanjing 210023, China |
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| Abstract: | 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. |
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| Keywords: | Pleurotus ostreatus protein aqueous two-phase system process optimization emulsifying properties |
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