Chapman University
Effect of Dried Mushroom Powder on Thiol Content in Lyophilized and Native Bovine Myofibrillar Protein
Abstract
dc:description.abstract<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>
Degree
thesis:*- Name thesis:degree_name
- Master of Science (MS)
- Level thesis:degree_level
- Thesis
- Discipline thesis:degree_discipline
- Food Science
- Year dc:date.available
- 2020
Author and committee
dc:creator, dc:contributor.*- Author dc:creator
-
- Chayasing, Allany
- Contributors dc:contributor
-
- Lilian Were, Ph.D.
- Rosalee Hellberg, Ph.D.
- Cedric Owens, Ph.D.
- Aftab Ahmed, Ph.D.
Subjects
dc:subject × 6Identifiers
dc:identifier.*- Repository record dc:identifier
- https://digitalcommons.chapman.edu/food_science_theses/13
- OAI identifier oai:identifier
- oai:digitalcommons.chapman.edu:food_science_theses-1013