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https://irlib.pccu.edu.tw/handle/987654321/41865
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| Title: | Application of thermal stability difference to remove flammutoxin in fungal immunomodulatory protein, FIP-fve, extract from Flammulina velutipes |
| Authors: | Tung, CH (Tung, Ching-Hsin)
Lin, CC (Lin, Chih-Chieh)
Wang, HJ (Wang, Huei-Ju)
Chen, SF (Chen, Sung-Fang)
Sheu, F (Sheu, Fuu)
Lu, TJ (Lu, Ting-Jang) |
| Contributors: | 生活應用科學系暨生活應用科學研究所 |
| Keywords: | EDIBLE MUSHROOM
CELL MONOLAYER
YEAST
GTS |
| Date: | 2018-07 |
| Issue Date: | 2019-01-17 13:38:22 (UTC+8) |
| 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 beta-mercaptoethanol commonly used in biochemical studies. Heating cold water extract contained 580 mg/mL FIP-fve and 452 mu g/mL FTX at 60 degrees C 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. Copyright (C) 2018, Food and Drug Administration, Taiwan. Published by Elsevier Taiwan LLC. |
| Appears in Collections: | [生活應用科學系暨生活應用科學研究所] 期刊論文
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