The Influence of Substrate and Strain on Protein Quality of Pleurotus ostreatus
Chrysavgi Gardeli,
Nektaria Mela,
Marianna Dedousi
et al.
Abstract:Background: The effect of substrate and strain on the nutritional and functional properties of mushroom flours and protein concentrates (PCs) has not thoroughly been investigated. Methods: The proteins of P. ostreatus flours (strains AMRL144 and 150) were isolated following alkaline extraction (pH 12) and isoelectric precipitation (pH 4) as it was determined by the solubility curves. The protein quality of the flours and PCs were evaluated by determining the protein solubility index (PSI) and their functional … Show more
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