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

Turn off MathJax

Article Contents

Abstract

References

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.

Citation:

PDF (2294 KB)

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

More Information

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

Graphical Abstract

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

FullText(HTML)

References (30)

References

[1]	张园园, 张晶, 王勇, 等. 美味牛肝菌研究现状及开发前景[J]. 食用菌,2017,39(2):1−4, 9.
[2]	顾可飞, 李亚莉, 刘海燕, 等. 牛肝菌、羊肚菌营养功能特性及利用价值浅析[J]. 食品工业,2018,39(5):287−291.
[3]	何容, 刘绍雄, 刘春丽, 等. 美味牛肝菌研究进展[J]. 食品与发酵科技,2016,52(4):75−77, 82.
[4]	刘佳, 王桂瑛, 程志斌, 等. 增香热反应制备白牛肝菌风味基料[J]. 食品工业,2017,38(6):208−213.
[5]	Zhou J, Chen M, Wu S, et al. A review on mushroom-derived bioactive peptides: Preparation and biological activities[J]. Food Research International,2020,134:109230. doi: 10.1016/j.foodres.2020.109230
[6]	党仪安, 王文亮, 弓志青, 等. 食用菌生物活性肽制备及功能活性研究进展[J]. 食品工业,2019,40(8):228−231.
[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,2017,230:58−67. doi: 10.1016/j.foodchem.2017.03.030
[8]	裴云成, 朱丹, 李文香, 等. 响应面优化复合酶法制备杏鲍菇抗氧化物[J]. 食品工业,2020,41(2):17−21.
[9]	林群英, 龙良鲲, 张锋伦, 等. 海鲜菇菇脚酶解条件优化及抗氧化活性评价[J]. 食品工业,2016,37(11):83−86.
[10]	刘静, 李湘利, 苗仙仙, 等. 蛋白酶水解鸡枞菌制备酶解液工艺优化及抗氧化活性[J]. 中国调味品,2020,45(3):77−82.
[11]	Parisa F, Morteza K, Mohammad Reza E, et al. Bioactive properties of Agaricus bisporus and Terfezia claveryi proteins hydrolyzed by gastrointestinal proteases[J]. LWT-Food Science and Technology,2018,91:322−329. doi: 10.1016/j.lwt.2018.01.044
[12]	谢博, 傅红, 杨方. 生物活性肽的制备、分离纯化、鉴定以及构效关系研究进展[J]. 食品工业科技,2021,42(5):383−391.
[13]	Anusha G P S, Eunice C Y L C. Food-derived peptidic antioxidants: A review of their production, assessment, and potential applications[J]. Journal of Functional Foods,2011,3(4):229−254. doi: 10.1016/j.jff.2011.05.006
[14]	Wong F C, Xiao J B, Wang S Y, et al. Advances on the antioxidant peptides from edible plant sources[J]. Trends in Food Science & Technology,2020,99:44−57.
[15]	Ahmet G, Esra G, Fatih Mehmet Y. Bioactive peptides derived from plant origin by-products: Biological activities and techno-functional utilizations in food developments - A review[J]. Food Research International,2020,136:109504. doi: 10.1016/j.foodres.2020.109504
[16]	曾齐, 蔡朝霞, 刘亚平, 等. 禽蛋源生物活性肽的研究进展[J/OL]. 食品科学, https://kns.cnki.net/kcms/detail/11.2206.TS.20200803.1337.046.html.
[17]	郭磊, 华燕, 王军民. 牛肝菌生物活性成分研究进展[J]. 食品研究与开发,2019,40(19):220−224.
[18]	Jain S, Anil K A. Optimization of extraction of functional protein hydrolysates from chicken egg shell membrane (ESM) by ultrasonic assisted extraction (UAE) and enzymatic hydrolysis[J]. LWT-Food Science and Technology,2016,69:295−302. doi: 10.1016/j.lwt.2016.01.057
[19]	林虬, 黄薇, 宋永康, 等. 棉籽蛋白水解物水解度3种测定方法的比较[J]. 福建农业学报,2011,26(6):1076−1080.
[20]	Jens A N. Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid[J]. Journal of Agricultural and Food Chemistry,1979,27(6):1256−1262. doi: 10.1021/jf60226a042
[21]	牛明福, 陈金帅, 李桃月, 等. 多指标评价酶解蚕蛹蛋白产物的抗氧化活性[J]. 食品研究与开发,2019,40(13):105−109.
[22]	宁诗文, 崔珊珊, 尚宏丽. 响应面法优化大黄花鱼肉蛋白水解工艺及多肽抗氧化性研究[J]. 食品工业科技, http://kns.cnki.net/kcms/detail/11.1759.ts.20200115.0907.004.html.
[23]	张杨, 胡磊, 汪少芸, 等. 响应面法优化酶解法制备蒲公英籽蛋白抗氧化肽工艺[J]. 食品工业科技,2016,37(5):258−262.
[24]	陈雪花, 杨万根. 响应面法优化超声波协同酶法提取杜仲叶多糖工艺[J]. 食品工业科技,2020,41(22):193−198, 220.
[25]	徐杰, 林泽安, 李子青, 等. 响应面法优化珍珠龙胆石斑鱼肉肽的酶法制备工艺及酶解产物的抗氧化活性[J]. 食品工业科技,2020,41(19):205−211, 239.
[26]	王永刚, 贾文婷, 刘战霞, 等. 红枣膳食纤维酶法提取工艺优化及其抗氧化研究[J]. 食品工业科技,2020,41(18):176−181, 186.
[27]	邵志芳, 皇甫洁, 刘文颖, 等. 基于水解产物抗氧化活性分析乳清蛋白粉酶解工艺优化[J]. 食品工业科技,2020,41(18):143−149, 156.
[28]	Ghaedi A M, Ghaedi M, Vafaei A, et al. Adsorption of copper (II) using modified activated carbon prepared from Pomegranate wood: optimization by bee algorithm and response surface methodology[J]. Journal of Molecular Liquids,2015,206:195−206. doi: 10.1016/j.molliq.2015.02.029
[29]	Imen E, Wafa H, Manel B T, et al. Development and optimisation of a non-conventional extraction process of natural dye from olive solid waste using response surface methodology (RSM)[J]. Food Chemistry,2014,161(15):345−352.
[30]	郑义, 邵颖, 陈安徽, 等. 益智仁总黄酮超声辅助提取工艺优化及其抗氧化性活性[J]. 食品科学,2014,35(6):44−49. doi: 10.7506/spkx1002-6630-201406009

Supplements (0)

Cited By

Cited by

Periodical cited type(6)

1.	杜鑫，易珊珊，何家国，覃明丽，苏旭，陈绍辉，蒋金芳. 快速滤过型净化结合超高效液相色谱-串联质谱法测定茶叶中5种农药残留量. 云南师范大学学报(自然科学版). 2024(02): 54-60 .
2.	王瑞琛，张婷，伏广想，陈冠涛. 荧光碳量子点传感器检测食品中农药残留的研究进展. 中国食品添加剂. 2024(04): 295-299 .
3.	彭汝林，刘媛媛，李海波，杜业刚，罗淙岚，朱雨田. 液相色谱-串联三重四极杆质谱仪快速测定鱼腥草中152种农药残留. 粮食与油脂. 2024(12): 154-162 .
4.	袁列江，王秀，李政，朱礼，邓航. 快速滤过型净化法结合超高效液相色谱串联质谱法测定动物源性食品中四唑虫酰胺残留. 食品与机械. 2024(10): 46-52 .
5.	程似锦，李恒，谢裕. UPLC-MS/MS法测定加味藿香正气丸中29种禁用农药残留. 广东化工. 2023(18): 159-164 .
6.	杜鑫，何家国，易珊珊，陈绍辉. 快速滤过型净化结合超高效液相色谱-串联质谱法测定茶叶中氟虫腈及其代谢物残留量. 农药科学与管理. 2023(11): 35-44 .