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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...
Autores principales: | , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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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. |
format | Online Article Text |
id | pubmed-10418645 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
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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