Optimization of Enzymatic Hydrolysis for Preparing Pleurotus eryngii Protein by Response Surface Methodology and Nutritional Evaluation

doi:10.7506/spkx1002-6630-201513024

FOOD SCIENCE

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Optimization of Enzymatic Hydrolysis for Preparing Pleurotus eryngii Protein by Response Surface Methodology and Nutritional Evaluation

ZHANG Mengtian1, YANG Wenjian1, PEI Fei1, ZHAO Liyan2, AN Xinxin2, MA Ning1, CHENG Wei3, HU Qiuhui1,*

1. Key Laboratory of Grains and Oils Quality Control and Processing, Collaborative Innovation Center for Modern Grain Circulation
and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China;
2. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; 3. Institute of Processing of
Agricultural Produce and Nuclear Agricultural Research, Hubei Academy of Agricultural Science, Wuhan 430064, China

Online:2015-07-15 Published:2015-07-08

Abstract

Abstract:

The objectives of this study were to develop an optimized enzymatic method for extracting proteins from
Pleurotus eryngii and to evaluate the nutritional value of the obtained proteins. Response surface methodology (RSM)
based on a Box-Behnken design was used in combination with single factor experiments to establish the optimal hydrolysis
conditions as follows: water to solid ratio, 35:1 (V/m); enzyme/substrate ratio, 2.6% (on a dry weight basis); initial pH, 7.2;
and temperature, 60 ℃, leading to an extraction yield of 10.68%. Amino acid coefficient method was used to evaluate the
nutritional value of the proteins extracted from Pleurotus eryngii. The essential amino acids/non-essential amino acid (EAA/
NEAA) value, essential amino acids/total amino acids (EAA/TAA) value and score of ratio coefficient (SRC) of the obtained
proteins were 0.65, 0.40 and 75.02, respectively. This extraction procedure was simple and the obtained proteins had good
quality so that it can be used in industrial production of Pleurotus eryngii protein products.

Key words: Pleurotus eryngii, protein, response surface methodology, amino acid composition

CLC Number:

TS210.4

ZHANG Mengtian1, YANG Wenjian1, PEI Fei1, ZHAO Liyan2, AN Xinxin2, MA Ning1, CHENG Wei3, HU Qiuhui1,*. Optimization of Enzymatic Hydrolysis for Preparing Pleurotus eryngii Protein by Response Surface Methodology and Nutritional Evaluation[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201513024.

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Optimization of Enzymatic Hydrolysis for Preparing Pleurotus eryngii Protein by Response Surface Methodology and Nutritional Evaluation

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