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Effects of ultrasound-assisted extraction and transglutaminase treatment on the physicochemical properties of protein from Stropharia rugosoannulata

Summary

Researchers developed improved methods to extract and modify protein from Stropharia rugosoannulata mushrooms to make them better for use in plant-based meat products. Using ultrasound waves and an enzyme called transglutaminase, they were able to increase the protein yield and improve how well the protein can hold water and oil. These modifications enhanced the mushroom protein’s ability to work as a meat substitute in food products.

Background

Edible mushrooms are emerging as promising alternative protein sources with high nutritional value and unique physiological activities. Stropharia rugosoannulata contains significantly higher protein content than other edible mushrooms, but proteins extracted by conventional methods have poor functional properties and processing characteristics.

Objective

To improve the functional properties and processing characteristics of Stropharia rugosoannulata protein (SRP) through ultrasound-assisted extraction (UAE) and transglutaminase (TGase) modification. The study aimed to optimize extraction and modification parameters and characterize structural and functional changes.

Results

Optimal UAE conditions were 480 W for 20 minutes, yielding 18.81% protein. TGase optimization yielded parameters of 0.36% dosage at pH 5.4 and 40°C for 1.5 hours. UAE increased protein yield and improved water/oil-holding capacity. TGase treatment reduced particle size and enhanced functional properties through cross-linking and network structure formation.

Conclusion

Both UAE and TGase treatment effectively modified SRP structure, improving its functional properties. The combined approach shows promise for developing plant-based meat analogs using mushroom protein as an alternative protein source for food industry applications.
  • Published in:Ultrasonics Sonochemistry,
  • Study Type:Experimental Study,
  • Source: PMID: 41138492, DOI: 10.1016/j.ultsonch.2025.107637
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