Please use this identifier to cite or link to this item: https://hdl.handle.net/1822/70931

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dc.contributor.authorGonzález, Abigailpor
dc.contributor.authorGonçalves, Clarisse Salomé Nobrepor
dc.contributor.authorSimões, Lívia Spor
dc.contributor.authorCruz, Mariopor
dc.contributor.authorLoredo, Aracelipor
dc.contributor.authorRodríguez, Rosapor
dc.contributor.authorContreras, Juanpor
dc.contributor.authorTeixeira, J. A.por
dc.contributor.authorBelmares, Ruthpor
dc.date.accessioned2021-03-23T16:18:16Z-
dc.date.available2021-03-23T16:18:16Z-
dc.date.issued2021-06-
dc.identifier.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), 2021por
dc.identifier.issn0308-8146por
dc.identifier.urihttps://hdl.handle.net/1822/70931-
dc.description.abstractEdible 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.por
dc.description.sponsorshipThis study was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UIDB/04469/2020 unit and BioTecNorte operation (NORTE–01–0145–FEDER-000004) funded by the European Regional Development Fund under the scope of Norte 2020–Programa Operacional Regional do Norte and the Project ColOsH PTDC/BTM–SAL/30071/2017 (POCI–01–0145–FEDER–030071). The authors also acknowledge the grant for a postgraduate scholarship (CVU number 922722) provided by National Council of Science and Technology (CONACYT) Mexico.por
dc.language.isoengpor
dc.publisherElsevierpor
dc.relationPTDC/BTM–SAL/30071/2017por
dc.rightsopenAccesspor
dc.subjectProtein concentratepor
dc.subjectPleurotus ostreatuspor
dc.subjectedible mushroompor
dc.subjectdigestionpor
dc.subjecthydrolysis degreepor
dc.subjectantioxidant activitypor
dc.subjectIn vitro digestionpor
dc.titleEvaluation of functional and nutritional potential of a protein concentrate from Pleurotus ostreatus mushroompor
dc.typearticle-
dc.peerreviewedyespor
dc.relation.publisherversionhttp://www.elsevier.com/locate/issn/03088146por
dc.commentsCEB54084por
oaire.citationIssue128884por
oaire.citationConferencePlaceNetherlands-
oaire.citationVolume346por
dc.date.updated2021-02-15T17:26:24Z-
dc.identifier.doi10.1016/j.foodchem.2020.128884por
dc.identifier.pmid33401088por
dc.description.publicationversioninfo:eu-repo/semantics/publishedVersion-
dc.subject.wosScience & Technologypor
sdum.journalFood Chemistrypor
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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