Optimization of Preparation Technology and Antioxidant Activity of Enzymatic Hydrolysate from <i>Boletus edulis </i>Hydrolyzed by Protease

HUANG Dian; GAO Ya; LIU Lei; ZHANG Huiying; ZHANG Yuyu; CHEN Haitao; SUN Baoguo; ZENG Yan

doi:10.13386/j.issn1002-0306.2020090169

Volume 42 Issue 12

Jun. 2021

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Science and Technology of Food Industry > 2021 > 42(12): 209-217. > DOI: 10.13386/j.issn1002-0306.2020090169

HUANG Dian, GAO Ya, LIU Lei, et al. Optimization of Preparation Technology and Antioxidant Activity of Enzymatic Hydrolysate from Boletus edulis Hydrolyzed by Protease [J]. Science and Technology of Food Industry, 2021, 42(12): 209−217. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020090169.

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

1.
Beijing Key Laboratory of Flavor Chemistry, School of Light Industry, Beijing Technology and Business University, Beijing 100048, China
2.
National Technology Innovation Center of Synthetic Biology, Tianjin 300308, China

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Received Date: September 15, 2020
Available Online: April 19, 2021

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Abstract

Abstract

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 ${\rm{O}}_2^- \cdot$ , 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.
- Boletus edulis,
- protease,
- enzymatic hydrolysis,
- antioxidant activity,
- hydrolysis degree,
- response surface analysis

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