Prandi, Barbara, et al. “Comparative Study of Different Protein Extraction Technologies Applied on Mushrooms By-products.” Food and Bioprocess Technology (2023): 1-12. https://doi.org/10.1007/s11947-023-03015-2

Abstract

Mushroom production is a growing sector as the demand for this product is increasing. The quantity of waste and by-products generated along the supply chain is however considerable (about 20% of the fresh weight is disposed). Although the recovery of chitosan from mushrooms has been extensively studied, little has been done to optimize the recovery of proteins, which make up to 20% of dry weight. In the present work, six different by-products were studied for their crude composition and their protein fraction was characterized in detail. Then, a comparative study was conducted on three different extraction techniques (environmentally friendly aqueous extraction, ultrasound-assisted extraction, and enzyme-assisted extraction). Enzyme-assisted extraction has proven to be the most efficient technique in terms of protein extraction yield, even though the protein fraction is extracted in the form of peptides and not whole proteins. The lowest degree of hydrolysis is instead given by the ultrasound-assisted extraction, which however shows a rather high degree of racemization which decreases the quality of the proteins. The aqueous extraction, despite the low extraction yield, gave the purest protein extracts.