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TitleEvaluation of functional and nutritional potential of a protein concentrate from Pleurotus ostreatus mushroom
Author(s)González, Abigail
Gonçalves, Clarisse Salomé Nobre
Simões, Lívia S
Cruz, Mario
Loredo, Araceli
Rodríguez, Rosa
Contreras, Juan
Teixeira, J. A.
Belmares, Ruth
KeywordsProtein concentrate
Pleurotus ostreatus
edible mushroom
hydrolysis degree
antioxidant activity
In vitro digestion
Issue dateJun-2021
JournalFood Chemistry
CitationGonzález, Abigail; Nobre, Clarisse; Simões, Lívia S; Cruz, Mario; Loredo, Araceli; Rodríguez, Rosa; Contreras, Juan; Teixeira, José A.; Belmares, Ruth, Evaluation of functional and nutritional potential of a protein concentrate from Pleurotus ostreatus mushroom. Food Chemistry, 346(128884), 2021
Abstract(s)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.
Publisher version
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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