Comparison of Protein and Amino Acids in the Extracts of Two Edible Mushroom, <i>Pleurotus sajor-caju</i> and <i>Schizophyllum commune</i>

• DOI: 10.4236/abb.2021.129018
• Publication Date: 2021-09-27T06:52:46Z
• Authors: Sujjat Al Azad; Vivian Chong Ai Ping
• Keywords: Pleurotus; Schizophyllum commune; Edible mushroom

This study was undertaken to determine total protein (%) and profiles of amino acid made comparison between the aqueous organic solvent extracted mushroom. Extraction from two edible, Pleurotus sajor-caju (commercial) Schizophyllum commune (wild) types mushrooms. Four solvents were used for extraction include 100% aqueous, 50% ethanol, methanol acetone. True mushroom extract analyzed with colorimetric Lowry method acids determined by using high-performance liquid chromatograph (HPLC). The range 1.06% 3.43% 1.30% 2.17% value obtained in extracts P. S. respectively, while highest amount 308.65 mg/g 443.84 172.52 400.76 mg/g, respectively. content 77.08 essential commune. On other hand (EAA). Essential both mushrooms dominated leucine along threonine alanine, but contents Aqueous effective components as well compared that process this study.