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The Effects of Iterative Freeze–Thaw Cycles on the Structure, Functionality, and Digestibility of Grifola frondosa Protein

Summary

This research shows that freezing and thawing maitake mushroom protein in controlled cycles can significantly improve its ability to stabilize oil and water mixtures in food products. The best results occur after 2-3 cycles, which enhance both how well the protein breaks down during digestion and how effectively it works as an emulsifier in foods like sauces and dressings. This simple physical treatment method offers a sustainable way to improve mushroom protein for food manufacturing without affecting its nutritional quality.

Background

Grifola frondosa (maitake) is an edible mushroom containing 19-40% protein on a dry weight basis, comparable to meat sources. However, its functional properties are inadequate for food processing applications, requiring physical modification methods to enhance its processing characteristics.

Objective

To investigate the effects of repeated freeze-thaw (F-T) cycles on the structure, functional properties, and in vitro digestibility of Grifola frondosa protein (GFP), providing theoretical basis for physical modification of this mushroom protein.

Results

F-T treatment induced protein oxidation and structural unfolding. Optimal emulsifying performance was achieved after 3 cycles (26.11 m²/g ability, 25.37% stability), with reduced particle size (480.5 nm) and increased ζ-potential (-55.5 mV). Protein digestibility peaked after 2 cycles at 64.88%, then declined with additional cycles.

Conclusion

Moderate freeze-thaw cycling (2-3 cycles) effectively enhances GFP’s emulsifying properties and digestibility, providing a viable physical modification method for expanding its application in food emulsion products with improved functional performance.
  • Published in:Foods,
  • Study Type:Experimental Study,
  • Source: 10.3390/foods14213608, PMID: 41227582
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