Integrated method for production of hydrophobin-type protein and milk-clotting enzyme using Coprinus lagopides mushroom
| Autor: | Eugene Vorobeychikov, Boris Kolesnikov, Mark Shamtsyan |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
lcsh:GE1-350
Mushroom Fungal protein Chemistry Hydrophobin Milk-clotting enzyme food and beverages 04 agricultural and veterinary sciences 02 engineering and technology 021001 nanoscience & nanotechnology 040401 food science Coprinus lagopides 0404 agricultural biotechnology Pulmonary surfactant Fermentation Food science 0210 nano-technology lcsh:Environmental sciences |
| Zdroj: | E3S Web of Conferences, Vol 215, p 01003 (2020) |
| ISSN: | 2267-1242 |
| Popis: | Submerged culture of the mushroomCoprinus lagopideswas studied as a source of surfactant proteins and milk-clotting enzyme. Low molecular fungal proteins called hydrophobins exhibit unusual surfactant properties. They are able to self-assemble at the interface and to change the surface properties. Emulsions formed by these low-molecular proteins are very stable and can be used as stabilizers for edible foams and emulsions. By their taste and mouth feel air emulsions of hydrophobins resemble fats and can be used to substitute up to 50 % of them in large variety of foods. Despite the fact that hydrophobins have great application potential, however, the possibility of their use is currently very limited due to their insufficient output. Screening for new efficient producers of hydrophobins and development of new integrated methods of their production along with other valuable materials can help to overcome this problem. n this paper, we propose a novel producer of highly active surfactant proteins and a novel integrated method of obtaining as a result of a single fermentation surfactant proteins and milk-clotting enzyme. |
| Databáze: | OpenAIRE |
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