№ 59-4 (том 1): ОБРАЗОВАНИЕ И НАУКА В XXI ВЕКЕ, Февраль, 2025
Научно-образовательные статьи

PREPARATION OF PROTEIN POWDER AND ISOLATION OF CHITIN-CHITOSAN FROM OYSTER MUSHROOMS (PLEUROTUS OSTREATUS)

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  • Shohradova Jemal,
  • Atahanova Ogulnur,
  • Kadyrova Gowher
Shohradova Jemal
Oguzhan Engineering and Technology University of Turkmenistan. Ashgabat, Turkmenistan
Atahanova Ogulnur
Oguzhan Engineering and Technology University of Turkmenistan. Ashgabat, Turkmenistan
Kadyrova Gowher
Oguzhan Engineering and Technology University of Turkmenistan. Ashgabat, Turkmenistan

Опубликован 25.03.2025

Ключевые слова

  • Oyster Mushroom,
  • Pleurotus ostreatus,
  • Protein Powder,
  • Chitin,
  • Chitosan,
  • Extraction,
  • Deacetylation,
  • Functional Foods,
  • Biodegradable Materials
    • ...Больше
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Как цитировать

J. Shohradova, O. Atahanova, & G. Kadyrova. (2025). PREPARATION OF PROTEIN POWDER AND ISOLATION OF CHITIN-CHITOSAN FROM OYSTER MUSHROOMS (PLEUROTUS OSTREATUS). ОБРАЗОВАНИЕ И НАУКА В XXI ВЕКЕ, 59-4 (том 1). https://mpcareer-google.ru/index.php/journal/article/view/1116

Аннотация

Oyster mushrooms (Pleurotus ostreatus) are a versatile and nutritious species with significant potential for protein production and bioactive compound extraction. This study investigates the preparation of protein powder and the isolation of chitin-chitosan from oyster mushrooms, which can be used in various applications, including food, medicine, and environmental sustainability. Protein extraction from Pleurotus ostreatus was carried out using a simple alkaline extraction method, yielding a protein powder with high solubility and amino acid composition suitable for human consumption. Additionally, the isolation of chitin and its subsequent conversion to chitosan was achieved through chemical deacetylation. The properties of the extracted protein powder and chitosan were analyzed using spectroscopic and chromatographic techniques, revealing their potential for use in functional foods, pharmaceutical formulations, and as biodegradable materials. The study highlights the potential of using oyster mushrooms as a sustainable source of protein and biopolymers for various industries.

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Библиографические ссылки

  1. Sini, M., & Manoharan, M. (2017). Protein extraction from mushrooms and its potential applications. Journal of Food Science and Technology, 54(6), 1447-1455.
  2. Nagaoka, T., & Tsuji, K. (2015). Isolation and characterization of chitin and chitosan from edible mushrooms. Carbohydrate Polymers, 123, 109-115.
  3. Imeson, A. (2012). Functional Properties of Food Proteins: Nutritional, Technological, and Health Aspects. Elsevier.
  4. Rinaudo, M. (2006). Chitin and chitosan: Properties and applications. Progress in Polymer Science, 31(7), 603-632.
  5. Zhang, X., & Liu, J. (2019). Antioxidant properties of mushroom-derived proteins and polysaccharides. Food Chemistry, 274, 238-245.