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  1. NTU Scholars
  2. 生物資源暨農學院
  3. 食品科技研究所
Please use this identifier to cite or link to this item: https://scholars.lib.ntu.edu.tw/handle/123456789/414023
Title: Application of thermal stability difference to remove flammutoxin in fungal immunomodulatory protein, FIP-fve, extract from Flammulina velutipes
Authors: Tung C.-H.
Lin C.-C.
Wang H.-J.
Chen S.-F.
Sheu F.
FUU SHEU 
HUEI WANG 
Keywords: FIP-fve;Flammulina velutipes;Flammutoxin;HPLC-UV-ESI-MS;Protein stability
Issue Date: 2018
Journal Volume: 26
Journal Issue: 3
Start page/Pages: 1005-1014
Source: Journal of Food and Drug Analysis
Abstract: 
Fungal immunomodulatory protein (FIP-fve) is a potential functional food ingredient. However, undesirable component flammutoxin (FTX) would occur in the extracted fraction of FIP-fve. In this paper, an application of heating processing instead of the intensive separation process was employed in fractionation of FIP-fve, meanwhile, exclusion of FTX was reached. Contents of FIP-fve and FTX were monitored by HPLC-UV-ESI-MS. Both FIP-fve and FTX had higher thermal stability in a lower concentration solution. Cold water could effectively extract FIP-fve and FTX from fresh mushroom without acetic acid and disulfide-bond breaking agent £]-mercaptoethanol commonly used in biochemical studies. Heating cold water extract contained 580 £gg/mL FIP-fve and 452 £gg/mL FTX at 60 ¢XC for 5 min could effectively exclude FTX and remain 75% of FIP-fve. Adding 0.1 M trehalose or 20% ethanol did not significantly alter the stability of both proteins. The method developed is an applicable procedure for preparing FIP-fve solution free of FTX. ? 2018
URI: https://scholars.lib.ntu.edu.tw/handle/123456789/414023
ISSN: 10219498
DOI: 10.1016/j.jfda.2017.12.010
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85040962424&doi=10.1016%2fj.jfda.2017.12.010&partnerID=40&md5=d771a95ca0a36e03ab1732cc07912e93
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臺大位居世界頂尖大學之列,為永久珍藏及向國際展現本校豐碩的研究成果及學術能量,圖書館整合機構典藏(NTUR)與學術庫(AH)不同功能平台,成為臺大學術典藏NTU scholars。期能整合研究能量、促進交流合作、保存學術產出、推廣研究成果。

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