Improving the Digestibility of Pleurotus eryngii Protein
Author Information
Author(s): Wang Dandan, Zhang Meng, Wan Jianing, Liu Haiquan, Wang Ying, Yang Ruiheng, Wu Yingying, Bao Dapeng, Chen Hongyu, Zou Gen, Zhao Yong, Sachs Matthew S.
Primary Institution: College of Food Sciences and Technology, Shanghai Ocean University
Hypothesis
The study aims to improve the digestibility of Pleurotus eryngii protein through enzymatic hydrolysis.
Conclusion
Protease hydrolysis, especially with alkaline protease, significantly enhances the digestibility and bioavailability of Pleurotus eryngii protein.
Supporting Evidence
- Protease hydrolysis improved the decomposition and dispersion of Pleurotus eryngii protein during digestion.
- Maximum amino acid release was achieved with 5000 U of alkaline protease, reaching 7.54 times that of the control.
- Protease pretreatments significantly increased the digestive yields of peptides, with the maximum reaching 1.70 times that of the control.
Takeaway
This study shows that using special enzymes can help break down mushroom protein, making it easier for our bodies to use.
Methodology
The study used in vitro simulated gastrointestinal digestion to analyze the effects of different proteases on the digestibility of Pleurotus eryngii protein.
Limitations
The study was conducted in a closed in vitro model, which may not fully replicate the dynamic conditions of the human digestive system.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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