猴头菌丝多肽的制备及抗氧化活性研究

Preparation and antioxidant activity of polypeptide from Hericium erinaceus mycelium

以还原能力、清除自由基能力以及多肽的含量为评价指标,采用木瓜蛋白酶、酸性蛋白酶、碱性蛋白酶和中性蛋白酶分别水解猴头菌液体发酵菌丝蛋白。结果表明效果最佳的是木瓜蛋白酶。通过控制木瓜蛋白酶加入量、酶解时间、酶解温度以及pH值4个因素的变化,进行4因素3水平的正交试验优化猴头菌丝蛋白的酶解工艺参数。结果表明,影响猴头菌丝抗氧化肽制备的因素为加酶量>pH>酶解时间>温度。确定猴头菌丝抗氧化肽制备的最佳酶解工艺条件:加酶量80 U/mL,酶解时间1 h,酶解温度50℃,酶解pH 6.0,在此条件下猴头菌丝多肽的还原力最强,多肽含量最高。

The protein from Hericium erinaceus mycelium fermentation broth was hydrolyzed by papain, acidic, alkaline and neutral protease, respectively. The reducing power, free radical scavenging ability as well as the polypeptide content of different product of enzyme was used as evaluation index. Results showed that the optimum enzyme was papain. Orthogonal experiment of four factors and three levels was conducted through controlling papain addition, hydrolysis temperature, hydrolysis time and pH, in order to optimize the hydrolysis process parameters. Result showed that the influence factors of H. erinaceus antioxidative peptide preparation in order were enzyme addition, pH, hydrolysis time and hydrolysis temperature.The optimum conditions for H. erinaceus antioxidative peptide was enzyme addition 80 U/ml, hydrolysis time 1 h, enzymolysis temperature 50 ℃,hydrolysis pH 6.0. Under the condition, the reducing power was the strongest and the polypeptide content was the highest.