RESUMO
Edible mushrooms used as a protein-rich food may be an attractive alternative to conventional protein sources, while promoting its valorization. This work aimed to obtain a protein concentrate from a Pleurotus ostreatus mushroom flour, its characterization, and nutritional and functional properties evaluation. Methodologies applied for extraction and precipitation of protein were optimized - pH 4 and 12, respectively; and flour-solvent ratio of 1:20 w/v. The protein density was increased by 78%. P. ostreatus flour and concentrate were characterized by proximal composition. The content of total phenolic compounds in the protein concentrate decreased, leading to a positive effect on protein digestibility, while the DPPH radical scavenging activity was not significantly affected. Peptides with molecular weights from 12 to 35 kDa, with possible bioactivity, were identified by electrophoresis. Protein digestibility assessed by in vitro gastrointestinal digestion showed a 4.2-fold higher hydrolysis degree in the protein concentrate than the flour.
Assuntos
Proteínas Fúngicas/química , Valor Nutritivo , Pleurotus/metabolismo , Antioxidantes/química , Digestão , Eletroforese em Gel de Poliacrilamida , Proteínas Fúngicas/metabolismo , Concentração de Íons de Hidrogênio , Hidrólise , Peso Molecular , Fenóis/química , Solubilidade , Solventes/químicaRESUMO
Esta publicaçäo apresenta o posicionamento oficial e conjunto da Sociedade Brasileira de Medicina do Esporte e da Sociedade Brasileira de Geriatria e Gerontologia sobre atividade física e saúde em indivíduos idosos. O propósito...