https://scholars.lib.ntu.edu.tw/handle/123456789/414023
標題: | Application of thermal stability difference to remove flammutoxin in fungal immunomodulatory protein, FIP-fve, extract from Flammulina velutipes | 作者: | Tung C.-H. Lin C.-C. Wang H.-J. Chen S.-F. Sheu F. FUU SHEU HUEI WANG |
關鍵字: | FIP-fve;Flammulina velutipes;Flammutoxin;HPLC-UV-ESI-MS;Protein stability | 公開日期: | 2018 | 卷: | 26 | 期: | 3 | 起(迄)頁: | 1005-1014 | 來源出版物: | Journal of Food and Drug Analysis | 摘要: | 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 |
顯示於: | 食品科技研究所 |
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1-s2.0-S1021949818300267-main.pdf | 1.53 MB | Adobe PDF | 檢視/開啟 |
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