Abstract
Abstract Pleurotus ostreatus (Jacq.) P. Kumm., the second most widely cultivated oyster mushroom was grown on paddy straw, which is cheap and readily available waste material. After harvesting and drying, nutritional, and antinutritional composition of P. ostreatus were estimated using the standard assay methods. Tannin and phytic acid were present in very negligible amount (0.095 ± 0.027 mg/g and 0.150 ± 0.083 mg/g, respectively), whereas oxalate and cyanide were absent in whole mushroom. In fact, P. ostreatus was hydrolysed with commercially available proteinase K, pepsin and trypsin with different concentrations of the enzymes (0.05%, 0.10% and 0.15%), at different temperatures (30 °C, 40 °C and 50 °C) for different time periods (60, 90 and 120 min) to get the mushroom protein hydrolysates. Degree of hydrolysis and protein content varied from 4.29 ± 1.12% to 99.42 ± 0.02% and from 0.25 ± 0.07 mg/mL to 3.22 ± 0.12 mg/mL, respectively. Maximum degree of hydrolysis and the highest protein content of protein hydrolysate was obtained when using 0.15% proteinase K, at 50 °C for 120 minutes. Mushroom protein hydrolysates thus obtained exhibited improved functional characteristics such as foaming capacity, foaming stability and emulsifying property than the unhydrolysed mushroom. Based on the result of the present study, the mushroom protein hydrolysates could be served as useful ingredient for food and nutraceutical applications.
Highlights
IntroductionKumm., the most widely cultivated oyster mushroom, has some medicinal properties due to presence of bioactive compounds
It was reported earlier that in cultivation of P. ostreatus, a high percentage of the substrate could be converted to fruiting bodies and their fruiting bodies were not affected by pests and disease (Sánchez, 2009)
Based on these observations it may be concluded that P. ostreatus can be cultivated in a simple and financially efficient manner and it became an excellent choice for mushroom production
Summary
Kumm., the most widely cultivated oyster mushroom, has some medicinal properties due to presence of bioactive compounds. P. mushroom contains various high molecular weight and low molecular weight bioactive compounds such as polysaccharides including ß-glucans, terpenes, polypheols, fatty acid esters etc. (Golak-Siwulska et al, 2018); ferulic acid, coumaric acid (Gąsecka et al, 2016), pleuran etc. (Park et al, 2016). Its cultivation is lucrative because it can be grown on very cheaply and abundantly available lignocellulosic waste substrates. Decrease the bioavailability of nutrients (Kadiri, 1990; Woldegiorgis et al, 2015). To quantify the safe limit of consumption of P. ostreatus, its antinutritional factors needs to be investigated
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