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Effects of Freeze–Thaw Cycles on the Structures and Functional Properties of Clitocybe squamulosa Protein Isolates

Changes in the functional properties and structures of Clitocybe squamulosa protein isolate (CSPI) in the process of freeze–thaw (F–T) cycles were explored. Remarkable alterations and the reduced content of protein ordered structure were revealed through structural analysis of CSPI after F–T treatme...

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Autores principales: Xu, Lijing, Wang, Xin, Xu, Yaping, Meng, Junlong, Feng, Cuiping, Geng, Xueran, Cheng, Yanfen, Chang, Mingchang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10418645/
https://www.ncbi.nlm.nih.gov/pubmed/37569217
http://dx.doi.org/10.3390/foods12152948
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author Xu, Lijing
Wang, Xin
Xu, Yaping
Meng, Junlong
Feng, Cuiping
Geng, Xueran
Cheng, Yanfen
Chang, Mingchang
author_facet Xu, Lijing
Wang, Xin
Xu, Yaping
Meng, Junlong
Feng, Cuiping
Geng, Xueran
Cheng, Yanfen
Chang, Mingchang
author_sort Xu, Lijing
collection PubMed
description Changes in the functional properties and structures of Clitocybe squamulosa protein isolate (CSPI) in the process of freeze–thaw (F–T) cycles were explored. Remarkable alterations and the reduced content of protein ordered structure were revealed through structural analysis of CSPI after F–T treatments. The surface hydrophobicity and free sulfhydryl content of CSPI first increased and then decreased. However, after the F–T treatments, the carbonyl content of CSPI continued to increase. Similarly, the water holding capacity (WHC), oil holding capacity (OHC), and solubility of CSPI all declined as the number of F–T cycles increased. The foaming properties and emulsifying properties of CSPI were significantly improved and reached maximum values after three F–T cycles. CSPI undergoing two F–T cycles showed the highest digestibility, maximum polypeptide content, and highest DPPH and ·OH-radical-scavenging activities. The ·OH-radical-scavenging activities and reducing power of the gastrointestinally digested CSPI had the highest value after one F–T cycle. Therefore, it has been demonstrated that F–T treatments could be a residue-free and cost-effective tool for improving mushroom protein functional properties.
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spelling pubmed-104186452023-08-12 Effects of Freeze–Thaw Cycles on the Structures and Functional Properties of Clitocybe squamulosa Protein Isolates Xu, Lijing Wang, Xin Xu, Yaping Meng, Junlong Feng, Cuiping Geng, Xueran Cheng, Yanfen Chang, Mingchang Foods Article Changes in the functional properties and structures of Clitocybe squamulosa protein isolate (CSPI) in the process of freeze–thaw (F–T) cycles were explored. Remarkable alterations and the reduced content of protein ordered structure were revealed through structural analysis of CSPI after F–T treatments. The surface hydrophobicity and free sulfhydryl content of CSPI first increased and then decreased. However, after the F–T treatments, the carbonyl content of CSPI continued to increase. Similarly, the water holding capacity (WHC), oil holding capacity (OHC), and solubility of CSPI all declined as the number of F–T cycles increased. The foaming properties and emulsifying properties of CSPI were significantly improved and reached maximum values after three F–T cycles. CSPI undergoing two F–T cycles showed the highest digestibility, maximum polypeptide content, and highest DPPH and ·OH-radical-scavenging activities. The ·OH-radical-scavenging activities and reducing power of the gastrointestinally digested CSPI had the highest value after one F–T cycle. Therefore, it has been demonstrated that F–T treatments could be a residue-free and cost-effective tool for improving mushroom protein functional properties. MDPI 2023-08-04 /pmc/articles/PMC10418645/ /pubmed/37569217 http://dx.doi.org/10.3390/foods12152948 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Xu, Lijing
Wang, Xin
Xu, Yaping
Meng, Junlong
Feng, Cuiping
Geng, Xueran
Cheng, Yanfen
Chang, Mingchang
Effects of Freeze–Thaw Cycles on the Structures and Functional Properties of Clitocybe squamulosa Protein Isolates
title Effects of Freeze–Thaw Cycles on the Structures and Functional Properties of Clitocybe squamulosa Protein Isolates
title_full Effects of Freeze–Thaw Cycles on the Structures and Functional Properties of Clitocybe squamulosa Protein Isolates
title_fullStr Effects of Freeze–Thaw Cycles on the Structures and Functional Properties of Clitocybe squamulosa Protein Isolates
title_full_unstemmed Effects of Freeze–Thaw Cycles on the Structures and Functional Properties of Clitocybe squamulosa Protein Isolates
title_short Effects of Freeze–Thaw Cycles on the Structures and Functional Properties of Clitocybe squamulosa Protein Isolates
title_sort effects of freeze–thaw cycles on the structures and functional properties of clitocybe squamulosa protein isolates
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10418645/
https://www.ncbi.nlm.nih.gov/pubmed/37569217
http://dx.doi.org/10.3390/foods12152948
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