Preparation and Proterties of Protein Isolate with Freeze-crusing Method from Mycelium (Fusarium grminearm)

Abstract

As a result of extracting the protein from Mycelium (Fusarium graminearum), a freeze-crushing method was the best one compared with autolysis treatment, alkali treatment, enzymatic treatment and ultrasonic treatment, and the extract of the protein recovered with the freeze-crushing was about 82% of the total protein.
The Mycelial protein isolate was precipitated at pH4.5 and the major amino acids composition were almost aspartic acid, glutamic acid, glycine, alanine, valine, leucine and lysine, and it has similar to that soybean protein isolate.
Both emulsion stability and fat adsorption properties, the characteristic functional properties of the Mycelial protein isolate, were superior to that soybean protein isolate.
When the Mycelium and the Mycelial protein isolate add to the minced pork then and cooked, the meat color lightness decreased, and the rheology increased.