Full-soluble edible mushroom protein and preparation method thereof

A technology of edible fungus and mycoprotein, which is applied in the direction of protein food ingredients, microbial protein composition, medical preparations containing active ingredients, etc. It can solve problems such as difficult to overcome the negative impact of protein structure, and achieve novel preparation principles and low energy consumption , the effect of low turbidity

Active Publication Date: 2021-10-19
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In short, although the existing protein solubilization technology can achieve protein solubilization effect, it is still difficult to overcome the negative impact of protein structure destruction during the preparation process.

Method used

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  • Full-soluble edible mushroom protein and preparation method thereof
  • Full-soluble edible mushroom protein and preparation method thereof
  • Full-soluble edible mushroom protein and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] A fully soluble edible mushroom protein, the preparation method of which comprises the following steps:

[0042] (1) Extraction of unmodified protein: crush the remaining Pleurotus eryngii roots and stems after picking with a blade grinder, pass through an 80-mesh sieve, and then mix the powder with deionized water at a ratio of 1:10 (w / v) Mixed, and adjusted to pH 12 with 1mol / L NaOH, stirred at room temperature for 4 hours. Then, centrifuge at 10,000×g and 4°C for 30 minutes, and collect the supernatant. Next, the pH of the supernatant was adjusted to 3.6 with 1 mol / L HCl under agitation, and after centrifugation at 10000×g and 4° C. for 20 minutes, the precipitate was collected. The collected protein was washed three times with deionized water, dispersed with appropriate amount of deionized water, and adjusted to pH 7 with 1mol / L NaOH. After freeze-drying, the unmodified Pleurotus eryngii protein was obtained.

[0043] (2) After mixing the unmodified Pleurotus ery...

Embodiment 2

[0051] A preparation method of fully soluble edible mushroom protein, comprising the following steps:

[0052] (1) Extraction of unmodified protein: crush the remaining shiitake mushroom roots and stems after picking with a blade grinder, pass through an 80-mesh sieve, and then mix the powder with deionized water at a ratio of 1:10 (w / v). After adjusting it to pH 12 with 1mol / L NaOH, it was stirred at room temperature for 4 hours. Then, centrifuge at 10,000×g and 4°C for 30 minutes, and collect the supernatant. Next, the pH of the supernatant was adjusted to 4.4 with 1 mol / L HCl under agitation, and after centrifugation at 10000×g and 4° C. for 20 minutes, the precipitate was collected. The collected protein was washed three times with deionized water, dispersed with appropriate amount of deionized water, and adjusted to pH 7 with 1mol / L NaOH. After freeze-drying, the unmodified mushroom protein is obtained.

[0053] (2) Mix the unmodified mushroom protein prepared in step ...

Embodiment 3

[0060] A preparation method of fully soluble edible mushroom protein, comprising the following steps:

[0061] (1) Extraction of unmodified protein: the remaining Hericium erinaceus roots and stems after picking are crushed with a blade grinder and passed through an 80-mesh sieve, and then the powder and deionized water are mixed in a mass ratio of 1:10 (w / v) Mixing and adjusting the pH to 12 with 1 mol / L NaOH, stirring at room temperature for 4 hours. Then, centrifuge at 10,000×g and 4°C for 30 minutes, and collect the supernatant. Next, the pH of the supernatant was adjusted to 3.0 with 1 mol / L HCl under agitation, and after centrifugation at 10000×g and 4° C. for 20 minutes, the precipitate was collected. The collected protein was washed three times with deionized water, dispersed with appropriate amount of deionized water, and adjusted to pH 7 with 1mol / L NaOH. After freeze-drying, the unmodified Hericium erinaceus protein is obtained.

[0062] (2) After mixing the unm...

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Abstract

The invention discloses a full-soluble edible mushroom protein and a preparation method thereof. The full-soluble edible mushroom protein is prepared by the following steps: unmodified edible mushroom protein is expanded under an alkaline condition, and then acid is added to adjust the edible mushroom protein to be neutral. According to the preparation method, the primary structure of the protein is not changed, the nutritional value of the protein can be reserved to the maximum extent, the obtained edible mushroom protein is free of exogenous additive components, the acceptance degree of consumers is improved to the maximum extent, reasonable utilization of edible mushroom byproducts is achieved, and resource waste and environmental pollution are effectively avoided.

Description

technical field [0001] The invention relates to the technical field of food fungal protein deep processing, in particular to a fully soluble edible fungal protein and a preparation method thereof. Background technique [0002] With the explosive growth of the world's population, people's demand for protein is increasing day by day. On the one hand, there is still a serious shortage of protein resources in developing countries. On the other hand, the upgrading of nutritional needs in developed countries means that the existing proteins need to be intensively processed with high added value. At present, there are still a large number of high-quality protein resources to be developed urgently in the world, especially plant protein resources, but due to their low solubility, they have not been widely used. Fungi are a kind of biological resources with fast growth and huge yield. In our country, there are mature artificial cultivation techniques for many kinds of edible large fu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/00
CPCA23J1/008A23L31/15A23J3/20A23L33/195A61K36/07C07K14/375C07K14/37A61K2236/00A23L31/00
Inventor 王涛宗昱丞陈正行
Owner JIANGNAN UNIV
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