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International Journal of Food Properties Volume 21, 2018 - Issue 1

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Original Article

Research on the physicochemical and digestive properties of Pleurotus eryngii protein

Rui-jie ShiCollege of Food Science and Engineering, Shanxi Agricultural University, Shanxi, PR ChinaView further author information

Zhen-jia ChenCollege of Food Science and Engineering, Shanxi Agricultural University, Shanxi, PR ChinaView further author information

Wei-xin FanExperimental Teaching Center, Shanxi Agricultural University, Shanxi, PR ChinaView further author information

Ming-chang ChangCollege of Food Science and Engineering, Shanxi Agricultural University, Shanxi, PR China;Shanxi Research Station for Engineering Technology of Edible Fungi, Shanxi Agricultural University, Shanxi, PR ChinaView further author information

Jun-long MengCollege of Food Science and Engineering, Shanxi Agricultural University, Shanxi, PR ChinaView further author information

Jing-yu LiuCollege of Food Science and Engineering, Shanxi Agricultural University, Shanxi, PR ChinaView further author information

Cui-ping FengCollege of Food Science and Engineering, Shanxi Agricultural University, Shanxi, PR ChinaCorrespondence[email protected]
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Pages 2785-2806 | Received 29 Jul 2018, Accepted 09 Dec 2018, Published online: 17 Jan 2019

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https://doi.org/10.1080/10942912.2018.1560309
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Zhanmei Jiang, Yifei Meng, Chenyue Hou, Munkh-Amgalan Gantumur, Yitong Gao, Yuxuan Huang, Siyuan Zhang, Yu Sun, Sukhbaatar Narantuya, Zhishen Mu & Juncai Hou. (2023) Extrusion for reducing malondialdehyde-induced whey protein isolate oxidation in relation with its physicochemical, functional and intro digestive properties. Food Hydrocolloids 142, pages 108730.
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Zheng Qian, Sizhe Dong, Lei Zhong, Qiping Zhan, Qiuhui Hu & Liyan Zhao. (2023) Effects of carboxymethyl chitosan on the gelling properties, microstructure, and molecular forces of Pleurotus eryngii protein gels. Food Hydrocolloids, pages 109158.
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Danzhu Wu, Xiao Jia, Xinlei Zheng, Yanmin Mo, Jianwen Teng, Li Huang & Ning Xia. (2023) Physicochemical and functional properties of Pleurotus eryngii proteins with different molecular weight. LWT 184, pages 115102.
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María Fernanda González-Osuna, Wilfrido Torres-Arreola, Enrique Márquez-Ríos, Francisco Javier Wong-Corral, Eugenia Lugo-Cervantes, José Carlos Rodríguez-Figueroa, Guillermina García-Sánchez, Josafat Marina Ezquerra-Brauer, Herlinda Soto-Valdez, Alejandro Castillo & Carmen Lizette Del-Toro-Sánchez. (2023) Antioxidant Activity of Peptide Fractions from Chickpea Globulin Obtained by Pulsed Ultrasound Pretreatment. Horticulturae 9:4, pages 415.
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Jiaxin Li, Yan Feng, Qianying Cheng, Jingyu Liu, Shaojun Yun, Yanfen Cheng, Feier Cheng, Jinling Cao & Cuiping Feng. (2023) Investigation of Consequences of High-Voltage Pulsed Electric Field and TGase Cross-Linking on the Physicochemical and Rheological Properties of Pleurotus eryngii Protein. Foods 12:3, pages 647.
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Abdelghani Boussetta, Anass Ait Benhamou, Aziz Ihammi, El-Houssaine Ablouh, Francisco J. Barba, Nadia Boussetta, Nabil Grimi & Amine Moubarik. (2022) Shrimp waste protein for bio-composite manufacturing: Formulation of protein-cornstarch-mimosa-tannin wood adhesives. Industrial Crops and Products 187, pages 115323.
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Chao Yang, Xijin Zhu, Zhaoyun Zhang, Farong Yang, Yuming Wei, Zhen Zhang & Fumin Yang. (2022) Heat treatment of quinoa (Chenopodium quinoa Willd.) albumin: Effect on structural, functional, and in vitro digestion properties. Frontiers in Nutrition 9.
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Manhong Jin, Yun Xie, Peilan Xie, Qianwang Zheng, Tao Wei, Liqiong Guo, Junfang Lin, Zhiwei Ye & Yuan Zou. (2022) Physicochemical and functional properties of Pleurotus geesteranus proteins. Food Research International, pages 111978.
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Kangyi Zhang, Qingyu Wen, Tianqi Li, Yu Zhang, Jihong Huang, Qingrong Huang & Lingling Gao. (2022) Effect of covalent conjugation with chlorogenic acid and luteolin on allergenicity and functional properties of wheat gliadin. Journal of Cereal Science 106, pages 103484.
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Guobin Zhu, Yueqin Li, Li Xie, Huizi Sun, Zhi Zheng & Fengru Liu. (2022) Effects of enzymatic cross-linking combined with ultrasound on the oil adsorption capacity of chickpea protein. Food Chemistry 383, pages 132641.
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Jinzhe Li, Yue Liu, Tianqi Li, Munkh-Amgalan Gantumur, Abdul Qayum, Akhunzada Bilawal, Zhanmei Jiang & Lizhe Wang. (2022) Non-covalent interaction and digestive characteristics between α-lactalbumin and safflower yellow: Impacts of microwave heating temperature. LWT 159, pages 113206.
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Xingfen He, Bin Wang, Baotang Zhao & Fumin Yang. (2022) Ultrasonic Assisted Extraction of Quinoa (Chenopodium quinoa Willd.) Protein and Effect of Heat Treatment on Its In Vitro Digestion Characteristics. Foods 11:5, pages 771.
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Kangyi Zhang, Qingyu Wen, Tianqi Li, Yufei Wang, Yu Zhang & Denglin Luo. (2022) Comparative study of the effects of ultrasonic power on the structure and functional properties of gliadin in wheat and green wheat. Journal of Food Science 87:3, pages 1020-1034.
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Yue Ma, Yue Liu, Haiying Yu, Sinan Mu, Hongyu Li, Xianqi Liu, Minghan Zhang, Zhanmei Jiang & Juncai Hou. (2022) Biological activities and in vitro digestion characteristics of glycosylated α-lactalbumin prepared by microwave heating: Impacts of ultrasonication. LWT 158, pages 113141.
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Ruijie Shi, Tong Li, Kaili Wang, Yanting He, Runxiao Fu, Rui Yu, Panpan Zhao, Kwang-Chol Oh, Zhanmei Jiang & Juncai Hou. (2021) Investigation of the consequences of ultrasound on the physicochemical, emulsification, and gelatinization characteristics of citric acid–treated whey protein isolate. Journal of Dairy Science 104:10, pages 10628-10639.
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Ruijie Shi, Yue Liu, Jialun Hu, Hao Gao, Abdul Qayum, Akhunzada Bilawal, G. Munkh-Amgalan, Zhanmei Jiang & Juncai Hou. (2020) Combination of high-pressure homogenization and ultrasound improves physiochemical, interfacial and gelation properties of whey protein isolate. Innovative Food Science & Emerging Technologies 65, pages 102450.
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Research on the physicochemical and digestive properties of Pleurotus eryngii protein

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