Application of thermal stability difference to remove flammutoxin in fungal immunomodulatory protein, FIP-fve, extract from Flammulina velutipes

文化大學機構典藏 CCUR > 環境規劃暨生物資源學院 > 農學院 > 生活應用科學系暨生活應用科學研究所 > 期刊論文 > Item 987654321/41865

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题名:	Application of thermal stability difference to remove flammutoxin in fungal immunomodulatory protein, FIP-fve, extract from Flammulina velutipes
作者:	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)
贡献者:	生活應用科學系暨生活應用科學研究所
关键词:	EDIBLE MUSHROOM CELL MONOLAYER YEAST GTS
日期:	2018-07
上传时间:	2019-01-17 13:38:22 (UTC+8)
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 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.
显示于类别:	[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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