Physicochemical and functional properties of isolated proteins from shiitake mushroom, Lentinula edodes

Edible mushrooms, characterized by high protein and low fat contents, represent a valuable protein resource for humans. Lentinula edodes has long been consumed, and is the most widely cultivated mushroom species globally. In this study, the physicochemical and functional properties of albumin and glutelin isolated from L. edodes were investigated. Albumin had a smooth and compact structure, while glutelin exhibited a rough and porous form. Both proteins were rich in amino acids, containing nine essential amino acids. Results from Fourier-transform infrared spectroscopy and differential scanning calorimetry analyses indicated that the two proteins had balanced secondary structures with fine thermal stability. Functional properties, including water/oil holding capacity (WHC/OHC), foaming capacity/stability, and emulsifying ability and stability, were significantly influenced by temperature and protein concentration. Overall, both proteins have excellent foaming properties and perform well in WHC and OHC properties compared to those of plant-based proteins. Findings here enriched the research foundation of L. edodes proteins and provided theoretical support for their subsequent applications in food processing.