Insight into the physicochemical characteristics, functionalities and digestion behavior of protein isolate derived from Lactarius volemus (L. volemus): Impacts of microwave-assisted extraction

被引：7
|
作者：
Shi, Ruijie [1 ,2 ]
He, Yanting [2 ]
Wang, Qingpeng [1 ]
Cai, Jinyi [1 ]
Gantumur, Munkh-Amgalan [2 ]
Jiang, Zhanmei [2 ]
机构：
[1] Liaocheng Univ, Inst BioPharmceut Res, Liaocheng 252059, Peoples R China
[2] Northeast Agr Univ, Coll Food Sci, Key Lab Dairy Sci, Minist Educ, Harbin 150030, Peoples R China
来源：
FOOD CHEMISTRY | 2024年 / 431卷
关键词：
Lactarius volemus protein isolate; Microwave assisted-extraction; Physicochemical characteristics; Functionalities; Digestibility and degree of hydrolysis; RICE BRAN PROTEIN; EDIBLE MUSHROOMS; CONFORMATION; ULTRASOUND; YIELD;
D O I：
10.1016/j.foodchem.2023.137070
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The impacts of microwave assisted-extraction (MAE) on the physicochemical characteristics, functionalities, and digestion behavior of Lactarius volemus (L. volemus) protein isolate (LPIs) was investigated. Compared with the conventional water bath assisted-extraction method (WAE), MAE significantly enhanced the extraction rate of LPIs by 30.00% and 47.98% at 20 and 60 min, respectively. Also, MAE unfolded the spatial structure of LPIs, promoting the transformation from ordered structure to disordered structure, exposing its hydrophobic groups and increasing free sulfhydryl content. In addition, LPIs obtained by MAE showed better solubility, emulsifying and foaming characteristics than that by WAE. MAE method can improve the digestibility and the degree of hydrolysis of LPIs compared to WAE, which were increased by 6.06% and 19.78% after 20 min extraction in the small intestine digestion, respectively. This study can provide a potential strategy to produce L. volemus protein isolate with high efficiency and quality.
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页数：11
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