Optimization of Preparation Technology and Antioxidant Activity of Enzymatic Hydrolysate from Boletus edulis Hydrolyzed by Protease

被引：0

作者：

Huang D. ^{[1
]}

Gao Y. ^{[1
]}

Liu L. ^{[1
]}

Zhang H. ^{[1
]}

Zhang Y. ^{[1
]}

Chen H. ^{[1
]}

Sun B. ^{[1
]}

Zeng Y. ^{[2
]}

机构：

[1] Beijing Key Laboratory of Flavor Chemistry, School of Light Industry, Beijing Technology and Business University, Beijing

[2] National Technology Innovation Center of Synthetic Biology, Tianjin

来源：

Science and Technology of Food Industry | 2021年 / 42卷 / 12期

关键词：

antioxidant activity; Boletus edulis; enzymatic hydrolysis; hydrolysis degree; protease; response surface analysis;

D O I：

10.13386/j.issn1002-0306.2020090169

中图分类号：

学科分类号：

摘要：

To prepare the enzymatic hydrolysate of Boletus edulis with high antioxidant activity, the degree of hydrolysis and DPPH· scavenging rate were used as indexes. Protease was used to hydrolyze Boletus edulis. The preparation process of enzymatic hydrolysate was optimized by response surface analysis based on single factor experiment. The results showed that neutral protease was the best enzyme. The optimal process parameters were substrate concentration of 4%, hydrolysis time of 120 min, enzyme dosage of 2500 U/g, and temperature of 40 ℃. Under these conditions, the degree of hydrolysis of the hydrolysate was 34.12%, and the DPPH· scavenging rate was 55.91%. The enzymatic hydrolysate prepared under these conditions had scavenging effects on DPPH·, OH·, and O−2·, with IC50 of 0.88, 0.24, and 12.50 mg/mL. The total antioxidant capacity of the optimized hydrolysate was 18.82 U/mL. Under the conditions of enzymatic hydrolysis determined in this study, the hydrolysate of Boletus edulis had antioxidant activity in vitro, which would provide a theoretical basis for the further development of edible fungi protein and polypeptide. © 2021 Editorial Department of Science and Technology of Food Science. All rights reserved.

引用

页码：209 / 217

页数：8

共 28 条

[1] 2, (2017)
[2] 5, pp. 287-291, (2018)
[3] 4, (2016)
[4] 6, pp. 208-213, (2017)
[5] Zhou J, Chen M, Wu S, Et al., A review on mushroom-derived bioactive peptides: Preparation and biological activities[J], Food Research International, 134, (2020)
[6] 8, pp. 228-231, (2019)
[7] Benard Muinde K, Zhao L Y, Biao Y, Et al., Antioxidant potential of edible mushroom (Agaricus bisporus) protein hydrolysates and their ultrafiltration fractions[J], Food Chemistry, 230, (2017)
[8] 2, pp. 17-21
[9] 11, pp. 83-86, (2016)
[10] 3, pp. 77-82

← 1 2 3 →