|Title:||Application of thermal stability difference to remove flammutoxin in fungal immunomodulatory protein, FIP-fve, extract from Flammulina velutipes||Authors:||Tung C.-H.
|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
|Appears in Collections:||食品科技研究所|
|1-s2.0-S1021949818300267-main.pdf||1.53 MB||Adobe PDF||View/Open|
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