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

Summary

Researchers studied how repeatedly freezing and thawing a protein extract from the edible Clitocybe squamulosa mushroom affects its usefulness in food products. They found that three freeze-thaw cycles improved the protein’s ability to create stable foams and emulsions, while two cycles best preserved digestibility and antioxidant benefits. This simple, chemical-free treatment method could help food manufacturers create better products using mushroom proteins.

Background

Edible mushrooms are valuable alternative protein sources containing all essential amino acids with high nutritional value. Clitocybe squamulosa, a wild edible mushroom from Wutai Mountain in Shanxi Province, China, contains abundant proteins but limited research exists on protein isolate development. Physical modification methods like freeze-thaw treatments offer residue-free approaches to improve protein functionality.

Objective

This study investigated how repeated freeze-thaw cycles affect the structural properties and functional characteristics of Clitocybe squamulosa protein isolates (CSPI). The research aimed to determine optimal freeze-thaw cycle numbers for improving protein functionality in food applications.

Results

Freeze-thaw cycles caused protein unfolding with maximum surface hydrophobicity at three cycles (595.35 μg). Foaming properties, emulsifying activity (25.75 m²/g), and emulsifying stability (66.57 min) reached optimal values at three freeze-thaw cycles. Maximum digestibility and antioxidant activities occurred with two freeze-thaw cycles, while solubility and water/oil holding capacity declined progressively.

Conclusion

Freeze-thaw treatment effectively modifies CSPI structures and improves functional properties, with three cycles providing optimal emulsification performance and 1-3 cycles improving digestibility and antioxidant activity. This residue-free physical treatment demonstrates potential for enhancing mushroom protein applications in food processing and formulation.
  • Published in:Foods,
  • Study Type:Experimental Research,
  • Source: PMID: 37569217, DOI: 10.3390/foods12152948
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