Abstract: In this study， Morchella esculenta protein was extracted by alkaline dissosution and acid precipitation from Morchella esculenta mycelium obtained by liquidstate fermentation， and its physicochemical properties and in vitro antioxidant activity were investigated in order to explore the application possibility in food and health care products industry. The results showed that the protein had an isoelectric point of 41， contained 7 kinds of essential amino acids， which accounted for 3809% of the total amino acids， exhibited excellent emulsifying ability and stability as well as admirable foaming ability and stability. The protein showed good performance of the total antioxidant activity， with IC50 value of （693±005） mg·mL-1 and VC equivalent of （1174±048） mg·g-1， and also the reducing power， with IC50 value of （424±016） mg·mL-1 and VC equivalent of （1015±048） mg·g-1. Furthermore， the protein exhibited different scavenging effects on DPPH， superoxide， hydroxyl and ABTS radicals. It was concluded that the protein could be served as an excellent material for the development of functional foods and health care products.

Key words:  Morchella esculenta mycelium, protein, physicochemical properties, antioxidant activities, amino acid composition