酶解香菇柄蛋白制备抗氧化肽的工艺研究

Study on the preparation of antioxidant peptides by enzymatic hydrolysis of letinous edodes stalk protein

以香菇柄蛋白为原料,对其进行酶解以制备具有抗氧化活性的多肽,为香菇柄的精深加工提供理论基础。首先进行蛋白酶的筛选,在最佳蛋白酶为碱性蛋白酶的基础上进行酶解单因素实验,再运用四因素三水平的响应面分析法研究底物浓度、加酶量、pH、温度对提取工艺的影响,以DPPH自由基清除能力为响应值,确定酶解的最优条件为:底物浓度2%,加酶量4700 U/g,pH为8.3,酶解温度为55℃,酶解时间为2.5 h,此条件下的DPPH自由基清除率达到63.2%,即香菇柄多肽具有一定的抗氧化活性,可以为开发香菇柄产品提供依据。

The protein from lentinus edodes stalk was subjected to hydrolysis to prepare the antioxidant peptides, providing a theoretical basis for the deep processing of mushroom stem.Firstly,the protease was screened,then the single factor experiment was carried out on the basis of Alkaline protease. Four factors and three levels of response surface analysis were used to study the effects of substrate coneentration, enzyme concentration, pH and temperature on the extraction process. DPPH scavenging capacity was used as the response value, the optimal conditions for the enzymatic hydrolysis technique were determined as follows= substrate concentration of 2%, enzyme concentration of 4700 U/g, pH8.3, hydrolysis temperature of 55 ℃, hydrolysis time of 2.5 h. Under these conditions,the DPPH scavenging ratio was 63.2%. Letinous edodes stalk polypeptide had a certain antioxidant activity, providing the basis for the development of letinous edodes stalk products.