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

Аннотация

The increasing demand for sustainable and alternative sources of protein and biopolymers has led to the exploration of novel biological materials. This study focused on the preparation of protein powder and the isolation of chitin-chitosan from oyster mushrooms (Pleurotus ostreatus), a widely cultivated edible fungus. The protein content was extracted and concentrated through a series of steps including homogenization, centrifugation, and freeze-drying. Chitin was isolated from the mushroom cell walls via demineralization and deproteinization, followed by deacetylation to convert chitin into chitosan. The obtained protein powder and chitosan were characterized for their yield, purity, and functional properties. The results demonstrated that oyster mushrooms are a viable source of high-quality protein and chitin-chitosan, with potential applications in food, pharmaceuticals, and biotechnology. This research highlights the potential of oyster mushrooms as a sustainable resource for value-added products, contributing to the circular economy and reducing waste in the mushroom industry.