摘要
This study was undertaken to determine total protein (%) and profiles of amino acid and made comparison between the aqueous and organic solvent <span>extracted mushroom. Extraction was made from two edible, <i>Pleurotus sajor</i></span><i><span style="font-size:10.0pt;font-family:;" "="">-</span><span style="font-size:10.0pt;font-family:;" "="">caju</span></i><span style="font-size:10.0pt;font-family:;" "=""> (commercial) and <i>Schizophyllum commune</i> (wild) types of mu</span><span style="font-size:10.0pt;font-family:;" "="">shrooms. Four types of solvents were used for the extraction include 100% aqueous, 50% ethanol, 50% methanol and 50% acetone. True protein of mushroom extract was analyzed with colorimetric Lowry method and amino acids were determined by using high-performance liquid chromatograph (HPLC). The range of 1.06% to 3.43% and 1.30% to 2.17% total protein value were obtained in the extracts of <i>P. sajor</i></span><i><span style="font-size:10.0pt;font-family:;" "="">-</span><span style="font-size:10.0pt;font-family:;" "="">caju</span></i><span style="font-size:10.0pt;font-family:;" "=""> and <i>S. commune</i> respectively, while the highest total protein of 3.43% was determined in aqueous extracted <i>P. sajor</i></span><i><span style="font-size:10.0pt;font-family:;" "="">-</span><span style="font-size:10.0pt;font-family:;" "="">caju</span></i><span style="font-size:10.0pt;font-family:;" "=""> mushroom. The amount of total amino acids of <i>S. commune</i> and <i>P. sajor-caju</i> were in the range of 308.65 mg/g to 443.84 mg/g and 172.52 mg/g to 400.76 mg/g, respectively. The highest content of 443.84 mg/g total amino acids and 77.08</span><span style="font-size:10.0pt;font-family:;" "=""> </span><span style="font-size:10.0pt;font-family:;" "="">mg/g of essential amino acids were obtained in the aqueous extracted <i>Schizophyllum commune</i>. On the other hand the total content of essential amino acids (EAA). Essential amino acid of both mushrooms was dominated by leucine along with threonine and alanine, but the highest contents were determined from the extract of <i>Schizophyllum commune</i>. Aqueous </span><span style="font-size:10.0pt;font-family:;" "="">extraction was effective in both types of mushroom for the protein components as well essential amino acids compared to other organic solvents that were used in extraction process in this study.</span>
This study was undertaken to determine total protein (%) and profiles of amino acid and made comparison between the aqueous and organic solvent <span>extracted mushroom. Extraction was made from two edible, <i>Pleurotus sajor</i></span><i><span style="font-size:10.0pt;font-family:;" "="">-</span><span style="font-size:10.0pt;font-family:;" "="">caju</span></i><span style="font-size:10.0pt;font-family:;" "=""> (commercial) and <i>Schizophyllum commune</i> (wild) types of mu</span><span style="font-size:10.0pt;font-family:;" "="">shrooms. Four types of solvents were used for the extraction include 100% aqueous, 50% ethanol, 50% methanol and 50% acetone. True protein of mushroom extract was analyzed with colorimetric Lowry method and amino acids were determined by using high-performance liquid chromatograph (HPLC). The range of 1.06% to 3.43% and 1.30% to 2.17% total protein value were obtained in the extracts of <i>P. sajor</i></span><i><span style="font-size:10.0pt;font-family:;" "="">-</span><span style="font-size:10.0pt;font-family:;" "="">caju</span></i><span style="font-size:10.0pt;font-family:;" "=""> and <i>S. commune</i> respectively, while the highest total protein of 3.43% was determined in aqueous extracted <i>P. sajor</i></span><i><span style="font-size:10.0pt;font-family:;" "="">-</span><span style="font-size:10.0pt;font-family:;" "="">caju</span></i><span style="font-size:10.0pt;font-family:;" "=""> mushroom. The amount of total amino acids of <i>S. commune</i> and <i>P. sajor-caju</i> were in the range of 308.65 mg/g to 443.84 mg/g and 172.52 mg/g to 400.76 mg/g, respectively. The highest content of 443.84 mg/g total amino acids and 77.08</span><span style="font-size:10.0pt;font-family:;" "=""> </span><span style="font-size:10.0pt;font-family:;" "="">mg/g of essential amino acids were obtained in the aqueous extracted <i>Schizophyllum commune</i>. On the other hand the total content of essential amino acids (EAA). Essential amino acid of both mushrooms was dominated by leucine along with threonine and alanine, but the highest contents were determined from the extract of <i>Schizophyllum commune</i>. Aqueous </span><span style="font-size:10.0pt;font-family:;" "="">extraction was effective in both types of mushroom for the protein components as well essential amino acids compared to other organic solvents that were used in extraction process in this study.</span>
作者
Sujjat Al Azad
Vivian Chong Ai Ping
Sujjat Al Azad;Vivian Chong Ai Ping(Borneo Marine Research Institute, University Malaysia Sabah, Kota Kinabalu, Malaysia;Triniti Farm Enterprise, Kota Belud, Malaysia)
