Table 2.
Thermal stability of proteins in the cold water extract from edible mushroom Flammulina velutipes with trehalose and ethanol.
| Sample | Temperature (°C)b | Relative percentage (%) | |
|---|---|---|---|
|
| |||
| FIP-fve | FTX | ||
| CWa | 4 (control) | 100c | 100c |
| 60 | 75 | trace | |
| 70 | 23.1 | trace | |
| 80 | trace | trace | |
| CWTa | 60 | 78.8 | 1.1 |
| 70 | trace | trace | |
| 80 | trace | trace | |
| CWEa | 60 | trace | trace |
| 70 | trace | trace | |
| 80 | trace | trace | |
a
CW: cold water extract; CWT: cold water extract in 0.1 M trehalose solution; CWE: cold water extract in 20% ethanol.
b
The extracts were heated for 5 min at 60, 70, and 80 °C, respectively.
c
Concentrations of FIP-fve and FTX of all tested solution were 580 and 452 μg/mL, respectively.