Proximate composition and functional properties of Pleurotus tuberregium sclerotia flour and protein concentrate

Abstract

The proximate composition and functional properties of flour and protein concentrate (PC) prepared from Pleurotus tuberregium sclerotia were evaluated. Proximate analysis showed that protein concentration of P. tuberregium flour resulted in an increase of protein from 17.6 to 40.9%. Fat, ash, fiber and carbohydrate contents of the PC were significantly lower than those of the flour. Oil and water absorption capacities of the P. tuberregium flour were 30.0 and 337%, respectively; those of the PC were 55.3 and 331%, respectively. The protein concentrate had higher emulsion activity and stability, but lower bulk density and water absorption capacity than the flour. These results suggest that P. tuberregium flour and PC could serve as useful protein supplements and functional ingredients in formulated foods. However, both the flour and protein concentrate need to be evaluated for antinutritional properties.