TITLE:
Comparison of Protein and Amino Acids in the Extracts of Two Edible Mushroom, Pleurotus sajor-caju and Schizophyllum commune
AUTHORS:
Sujjat Al Azad, Vivian Chong Ai Ping
KEYWORDS:
Protein, Amino Acids, Extracts, Cultivated, Wild Mushroom
JOURNAL NAME:
Advances in Bioscience and Biotechnology,
Vol.12 No.9,
September
28,
2021
ABSTRACT: This study was undertaken to determine total protein
(%) and profiles of amino acid and made comparison between the aqueous and
organic solvent extracted mushroom.
Extraction was made from two edible, Pleurotus
sajor-caju (commercial) and Schizophyllum commune (wild) types of mushrooms. 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 P. sajor-caju and S. commune respectively,
while the highest total protein of 3.43% was determined in aqueous extracted P. sajor-caju mushroom. The amount of total amino acids of S. commune and P. sajor-caju 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 mg/g of essential amino acids were obtained in the aqueous extracted Schizophyllum commune. 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 Schizophyllum commune. Aqueous 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.