Tung C.-H.Lin C.-C.Wang H.-J.Chen S.-F.Sheu F.FUU SHEUHUEI WANG2019-07-162019-07-16201810219498https://scholars.lib.ntu.edu.tw/handle/123456789/414023Fungal 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. ? 2018FIP-fveFlammulina velutipesFlammutoxinHPLC-UV-ESI-MSProtein stabilityjournal article10.1016/j.jfda.2017.12.010https://www.scopus.com/inward/record.uri?eid=2-s2.0-85040962424&doi=10.1016%2fj.jfda.2017.12.010&partnerID=40&md5=d771a95ca0a36e03ab1732cc07912e932-s2.0-85040962424https://www.scopus.com/inward/record.uri?eid=2-s2.0-85040962424&doi=10.1016%2fj.jfda.2017.12.010&partnerID=40&md5=d771a95ca0a36e03ab1732cc07912e93