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Preparation, physicochemical properties analysis and flavor evaluation of soluble protein from Stropharia rugosoannulata
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Rong-Xin PU1, 2, Meng-Xiang GAO1, *, Wan-Chao CHEN2, Yan YANG2, Zhong ZHANG2, Di WU2, Peng LIU2, Wen LI2, *
Journal of Food Safety & Quality | 2026, 17(2) : 134 - 141
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Journal of Food Safety & Quality | 2026, 17(2): 134-141
• Special Topic: Preservation, Storage and Processing of Fruits and Vegetables •
Preparation, physicochemical properties analysis and flavor evaluation of soluble protein from Stropharia rugosoannulata
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Rong-Xin PU1, 2, Meng-Xiang GAO1, *, Wan-Chao CHEN2, Yan YANG2, Zhong ZHANG2, Di WU2, Peng LIU2, Wen LI2, *
Affiliations
  • 1.School of Life Sciences, Yangtze University, Jingzhou 434023, China
  • 2.Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture and Rural Affairs, China, National Engineering Research Center of Edible Fungi, Shanghai 201403, China
doi: 10.19812/j.cnki.jfsq11-5956/ts.20250928001
Outline
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Objective

To investigate the preparation process, physicochemical properties and flavor characteristics of soluble proteins from Stropharia rugosoannulata.

Methods

Ultrasound-assisted extraction was employed to prepare soluble protein from Stropharia rugosoannulata. The key process parameters-including ultrasonic power density, treatment time, extraction temperature and solid-to-liquid ratio-were optimized using single-factor and response surface methodology. The resulting protein extracts were systematically characterized in terms of amino acid composition (analyzed with an amino acid analyzer), secondary structure (determined by circular dichroism), thermal properties (measured via differential scanning calorimetry) and umami intensity (evaluated through sensory analysis).

Results

After process optimization, the optimal conditions for preparing the soluble protein extract were determined: An ultrasonic power density of 375 W/L, an ultrasonic treatment time of 10 minutes, an ultrasonic extraction temperature of 30 ℃, and a feedstock-to-liquid ratio of 1:30 (g:L). Under these conditions, the protein content in the extract reached (431.20±2.67) mg/g, with essential amino acids accounting for(99.10±0.26) mg/g, and the umami amino acid glutamate accounted for 27.56%. The proportion of α-helix and random coils increased, and the denaturation temperature was 108.06 ℃. Umami evaluation results showed that the 8 mg/mL soluble protein extract exhibited equivalent umami intensity to 2 mg/mL monosodium glutamate.

Conclusion

The research can provide theoretical basis for the development and application of soluble protein products of Stropharia rugosoannulata.

Stropharia rugosoannulata  /  soluble protein  /  ultrasonic extraction  /  physicochemical properties  /  umami evaluation
蒲荣新, 高梦祥, 陈万超, 杨焱, 张忠, 吴迪, 刘朋, 李文. 大球盖菇可溶性蛋白制备、理化特性分析及风味评价. 食品安全质量检测学报, 2026 , 17 (2) : 134 -141 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250928001
Rong-Xin PU, Meng-Xiang GAO, Wan-Chao CHEN, Yan YANG, Zhong ZHANG, Di WU, Peng LIU, Wen LI. Preparation, physicochemical properties analysis and flavor evaluation of soluble protein from Stropharia rugosoannulata[J]. Journal of Food Safety & Quality, 2026 , 17 (2) : 134 -141 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250928001
Appendix
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Year 2026 volume 17 Issue 2
15
4
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Article Info
doi: 10.19812/j.cnki.jfsq11-5956/ts.20250928001
  • Receive Date：2025-09-28
  • Online Date：2026-11-05
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History
  • Received：2025-09-28
Funding
Affiliations
    1.School of Life Sciences, Yangtze University, Jingzhou 434023, China
    2.Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture and Rural Affairs, China, National Engineering Research Center of Edible Fungi, Shanghai 201403, China
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https://castjournals.cast.org.cn/joweb/spaq/EN/10.19812/j.cnki.jfsq11-5956/ts.20250928001
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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