The Effects of Iterative Freeze–Thaw Cycles on the Structure, Functionality, and Digestibility of Grifola frondosa Protein

To improve the processing performance and application potential of Grifola frondosa pro- tein (GFP), this study employed multiple freeze–thaw (F-T) cycles to modify GFP and systematically evaluated the changes in its structure, functional properties, and diges- tive behavior. The results indicated that F-T treatment induced significant oxidation and structural unfolding in GFP, as evidenced by an increase in carbonyl content from 0.75 ± 0.05 nmol/mg to 1.77 ± 0.04 nmol/mg, a decrease in...