Research Topic: functional properties

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

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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.

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

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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.

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

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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.

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