Table 1.
Thermal stability of proteins in the extract from edible mushroom Flammulina velutipes.
| Temperature, time | UHAa | |||
|---|---|---|---|---|
|
| ||||
| Low concentration group | High concentration group | |||
|
|
|
|||
| FIP-fve (%) | FTX (%) (including FDS) | FIP-fve (%) | FTX (%) (including FDS) | |
| 4 °C, control | 100b | 100b | 100b | 100b |
| −30 °C, 1 week | 91.4 | 48.8 | 93.6 | 51.2 |
| 100 °C, 1 min | 85.0 | 50.0 | 16.4 | 14.3 |
| 100 °C, 15 min | 24.1 | N.D. | 5.5 | N.D. |
a
The proteins in UHA was extracted by 5% acetic acid and 0.05 M β-mercaptoethanol as solvent and fractionated by using 95% saturation of ammonium sulfate.
b
Concentrations of FIP-fve and FTX of the low concentration group were 22 and 16.8 μg/mL, respectively, and 1100 and 840 μg/mL, respectively, of the high concentration group.