MUMBAI, India, July 13 -- Intellectual Property India has published a patent application (202641062532 A) filed by Nandha Engineering College on May 18, 2026, for Sustainable Isolation Of Protein From Pleurotus Ostreatus Using Calcium Hydroxide And Citric Acid: Physicochemical And Functional Evaluation.
Inventors include Dr. P. Shanmugam; B Mohanasankar; M Mathavan; A T Arun Kumar; and M Idhikash.
The application for the patent was published on July 10, 2026, under issue no. 28/2026.
Abstract: ABSTRACT OF THE INVENTION The objective of the study is to isolate protein from Pleurotus ostreatus using a food-grade alkaline solubilization method with calcium hydroxide, followed by isoelectric precipitation with citric acid. This process will be carried out at a pH range of 9-10, which is desirable for protein solubilization, and at a pH range of 4.5, which is desirable for protein precipitation. This process will result in a protein yield of 50-58%, while the protein will be composed of 66-72% dry weight. From the results of the proximate composition, it is evident that there is low moisture and lipid content, which is desirable for protein stability and quality. From the results of the functional properties such as water-holding capacity, oil-holding capacity, foaming capacity, and pHdependent protein solubility, it is evident that the protein is desirable for novel foods. From the results of the microbial parameters, it is evident that the protein is desirable since it is within the safe limits. This study suggests that mushroom protein is desirable for functional plant-based protein in novel foods.
Disclaimer: Curated by HT Syndication.
