摘要
为制备高抗氧化活性美味牛肝菌酶解产物,以水解度和DPPH·清除率为指标,采用蛋白酶对美味牛肝菌进行水解,在单因素实验的基础上通过响应面分析法优化酶解液制备工艺。结果表明,中性蛋白酶为最佳用酶,酶解条件为底物浓度4%,酶解时间120 min,加酶量2500 U/g,酶解温度40℃。在此条件下制得的酶解液水解度为34.12%,DPPH·清除率为55.91%。抗氧化研究结果显示,酶解液对DPPH·、OH·、O_(2)^(-)·三种自由基均有清除作用,其半清除率(IC_(50)值)分别为0.88、0.24、12.50 mg/mL,总抗氧化能力为18.82 U/mL。在本研究确定的酶解工艺条件下,美味牛肝菌水解产物具有体外抗氧化活性,研究结果为食用菌蛋白质及多肽的深度开发提供了理论依据。
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 IC_(50) 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.
作者
黄典
高雅
刘蕾
章慧莺
张玉玉
陈海涛
孙宝国
曾艳
HUANG Dian;GAO Ya;LIU Lei;ZHANG Huiying;ZHANG Yuyu;CHEN Haitao;SUN Baoguo;ZENG Yan(Beijing Key Laboratory of Flavor Chemistry,School of Light Industry,Beijing Technology and Business University,Beijing 100048,China;National Technology Innovation Center of Synthetic Biology,Tianjin 300308,China)
出处
《食品工业科技》
CAS
北大核心
2021年第12期209-217,共9页
Science and Technology of Food Industry
基金
科技创新服务能力建设-基本科研业务费(PXM2020_014213_000017)
北京工商大学青年教师科研启动基金资助项目(QNJJ2020-14)
天津市合成生物技术创新能力提升行动项目(TSBICIP-KJGG-004)。
关键词
美味牛肝菌
蛋白酶
酶解
抗氧化活性
水解度
响应面
Boletus edulis
protease
enzymatic hydrolysis
antioxidant activity
hydrolysis degree
response surface analysis
作者简介
黄典(1995−),男,硕士研究生,研究方向:食用香精制备及应用,E-mail:hd0619@163.com;通信作者:章慧莺(1989−),女,博士,讲师,研究方向:食品风味化学,食用香精制备及应用,E-mail:zhanghuiying@btbu.edu.cn。
