Physical field extraction: The role of pH control in enhancing the efficiency and quality of Hericium erinaceus mycelium protein

From the paper

Abstract

There is growing interest in edible mushroom mycelia as a sustainable alternative protein source. However, the robust cell walls and complex cell matrix pose significant extraction challenges, and research on how combined physical and alkaline extraction techniques impact the structural and functional characteristics of mycelial proteins remains limited. This study innovatively evaluated the differential effects of four extraction methods—alkaline extraction (AE), high pressure homogenization extraction (HPHE), ultrasonic extraction (UE), and microwave extraction (ME)—on the structure and functional attributes of Hericium erinaceus (H. erinaceus) mycelium protein isolates (HMPI) under alkaline conditions (pH 8, 9, and 10). The findings revealed that raising the extraction pH enhanced HMPI yield and functionality, with different methods exhibiting distinct advantages: HPHE achieved the highest extraction yield (44.42 %), UE offered the best solubility, while ME produced HMPI with the highest protein content (66.26 %), surface hydrophobicity, disulfide bond content, and superior functional properties including foaming capacity (69.25 %), water-holding capacity (2.77 g/g), oil-holding capacity (10.41 g/g), and gelling ability. This study offers new perspectives on the efficient extraction and functionality enhancement of HMPI, highlighting the potential of combining physical techniques with alkaline conditions for developing high-quality alternative protein ingredients for food applications.