Thiol oxidation can form disulfide bonds that modify protein conformations, resulting in lower free thiol content. The effect of dried (lyophilized and oven-dried) mushroom powder (Agaricus bisporus or Pleurotus ostreatus) added to bovine lyophilized and native myofibrillar proteins (MP) on thiol oxidation was investigated. Mixtures of 10mg/mL MP with 0.1% and 0.2% mushroom powder in 0.3M NaCl were stored at 2ºC and 80 ºC for 10 days. Oven-dried A. bisporus had higher Folin-Ciocalteu reducing capacity at 8.05±0.71 gallic acid equivalent (GAE) mg/g compared to 4.97±0.20 GAE mg/g oven-dried P. ostreatus. Lyophilized P. ostreatus contained 164% more ergothioneine than lyophilized A. bisporus and oven-dried P. ostreatus contained 70% more ergothioneine than oven-dried A. bisporus. Free thiols were higher in native myofibrillar protein with 0.1% added P. ostreatus when stored at 80ºC after 2 days. Circular dichroism confirmed changes in secondary protein structures of lyophilized and native myofibrillar protein as time and temperature changed. Lyophilization physically changes MP and it is recommended to not lyophilize myofibrillar protein for future thiol oxidation studies. The addition of 0.1% P. ostreatus powder may prevent thiol loss in MP.
","abstract_html":"<p>Thiol oxidation can form disulfide bonds that modify protein conformations, resulting in lower free thiol content. The effect of dried (lyophilized and oven-dried) mushroom powder<em> </em>(<em>Agaricus bisporus </em>or <em>Pleurotus ostreatus)</em> added to bovine lyophilized and native myofibrillar proteins (MP) on thiol oxidation was investigated. Mixtures of 10mg/mL MP with 0.1% and 0.2% mushroom powder in 0.3M NaCl were stored at 2ºC and 80 ºC for 10 days. Oven-dried <em>A. bisporus</em> had higher Folin-Ciocalteu reducing capacity at 8.05±0.71 gallic acid equivalent (GAE) mg/g compared to 4.97±0.20 GAE mg/g oven-dried <em>P. ostreatus</em>. Lyophilized <em>P. ostreatus</em> contained 164% more ergothioneine than lyophilized <em>A. bisporus</em> and oven-dried <em>P. ostreatus</em> contained 70% more ergothioneine than oven-dried <em>A. bisporus</em>. Free thiols were higher in native myofibrillar protein with 0.1% added <em>P. ostreatus</em> when stored at 80ºC after 2 days. Circular dichroism confirmed changes in secondary protein structures of lyophilized and native myofibrillar protein as time and temperature changed. Lyophilization physically changes MP and it is recommended to not lyophilize myofibrillar protein for future thiol oxidation studies. The addition of 0.1% <em>P. ostreatus</em> powder may prevent thiol loss in MP.</p>","abstract_has_math":false,"creators":["Chayasing, Allany"],"institution":null,"degree_name":"Master of Science (MS)","degree_level":"Thesis","degree_discipline":"Food Science","degree_department":null,"school":null,"contributors":["Lilian Were, Ph.D.","Rosalee Hellberg, Ph.D.","Cedric Owens, Ph.D.","Aftab Ahmed, Ph.D."],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2020,"date_issued":"2020-05-01T07:00:00Z","date_published":"2020-05-01T07:00:00Z","updated_at":"2026-07-24T01:38:09Z","subjects":["Ergothioneine","mushroom","myofibrillar protein","phenolics","thiol oxidation","Food Chemistry"],"languages":[],"rights":[],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"https://digitalcommons.chapman.edu/food_science_theses/13","outbound_label":"Repository record","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Lilian Were, Ph.D.","Rosalee Hellberg, Ph.D.","Cedric Owens, Ph.D.","Aftab Ahmed, Ph.D."]},{"key":"dc:creator","label":"Author","values":["Chayasing, Allany"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.available","label":"Dc Date Available","values":["2021-05-12T07:00:00Z"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Food Science"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Thesis"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science (MS)"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Ergothioneine","mushroom","myofibrillar protein","phenolics","thiol oxidation","Food Chemistry"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["https://digitalcommons.chapman.edu/food_science_theses/13"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["Thiol oxidation can form disulfide bonds that modify protein conformations, resulting in lower free thiol content. The effect of dried (lyophilized and oven-dried) mushroom powder (Agaricus bisporus or Pleurotus ostreatus) added to bovine lyophilized and native myofibrillar proteins (MP) on thiol oxidation was investigated. Mixtures of 10mg/mL MP with 0.1% and 0.2% mushroom powder in 0.3M NaCl were stored at 2ºC and 80 ºC for 10 days. Oven-dried A. bisporus had higher Folin-Ciocalteu reducing capacity at 8.05±0.71 gallic acid equivalent (GAE) mg/g compared to 4.97±0.20 GAE mg/g oven-dried P. ostreatus. Lyophilized P. ostreatus contained 164% more ergothioneine than lyophilized A. bisporus and oven-dried P. ostreatus contained 70% more ergothioneine than oven-dried A. bisporus. Free thiols were higher in native myofibrillar protein with 0.1% added P. ostreatus when stored at 80ºC after 2 days. Circular dichroism confirmed changes in secondary protein structures of lyophilized and native myofibrillar protein as time and temperature changed. Lyophilization physically changes MP and it is recommended to not lyophilize myofibrillar protein for future thiol oxidation studies. The addition of 0.1% P. ostreatus powder may prevent thiol loss in MP.
"]},{"key":"dc:source","label":"Dc Source","values":["Chayasing, A. (2020). Effect of dried mushroom powder on thiol content in lyophilized and native bovine myofibrillar protein. Master's thesis, Chapman University. https://doi.org/10.36837/chapman.000143"]},{"key":"dc:title","label":"Title","values":["Effect of Dried Mushroom Powder on Thiol Content in Lyophilized and Native Bovine Myofibrillar Protein"]}]}],"canonical_facts":{"dc:contributor":["Lilian Were, Ph.D.","Rosalee Hellberg, Ph.D.","Cedric Owens, Ph.D.","Aftab Ahmed, Ph.D."],"dc:creator":["Chayasing, Allany"],"dc:date.available":["2021-05-12T07:00:00Z"],"dc:description.abstract":["Thiol oxidation can form disulfide bonds that modify protein conformations, resulting in lower free thiol content. The effect of dried (lyophilized and oven-dried) mushroom powder (Agaricus bisporus or Pleurotus ostreatus) added to bovine lyophilized and native myofibrillar proteins (MP) on thiol oxidation was investigated. Mixtures of 10mg/mL MP with 0.1% and 0.2% mushroom powder in 0.3M NaCl were stored at 2ºC and 80 ºC for 10 days. Oven-dried A. bisporus had higher Folin-Ciocalteu reducing capacity at 8.05±0.71 gallic acid equivalent (GAE) mg/g compared to 4.97±0.20 GAE mg/g oven-dried P. ostreatus. Lyophilized P. ostreatus contained 164% more ergothioneine than lyophilized A. bisporus and oven-dried P. ostreatus contained 70% more ergothioneine than oven-dried A. bisporus. Free thiols were higher in native myofibrillar protein with 0.1% added P. ostreatus when stored at 80ºC after 2 days. Circular dichroism confirmed changes in secondary protein structures of lyophilized and native myofibrillar protein as time and temperature changed. Lyophilization physically changes MP and it is recommended to not lyophilize myofibrillar protein for future thiol oxidation studies. The addition of 0.1% P. ostreatus powder may prevent thiol loss in MP.
"],"dc:identifier":["https://digitalcommons.chapman.edu/food_science_theses/13"],"dc:source":["Chayasing, A. (2020). Effect of dried mushroom powder on thiol content in lyophilized and native bovine myofibrillar protein. Master's thesis, Chapman University. https://doi.org/10.36837/chapman.000143"],"dc:subject":["Ergothioneine","mushroom","myofibrillar protein","phenolics","thiol oxidation","Food Chemistry"],"dc:title":["Effect of Dried Mushroom Powder on Thiol Content in Lyophilized and Native Bovine Myofibrillar Protein"],"thesis:degree_discipline":["Food Science"],"thesis:degree_level":["Thesis"],"thesis:degree_name":["Master of Science (MS)"]},"updated_at":"2026-07-24T01:38:09Z"}