姬松茸抗氧化酶解液的制备

Preparation of antioxidant hydrolysate of Agaricus blazei Murill

目的:研究制备姬松茸抗氧化酶解液的工艺条件,并分析酶解液的营养成分。方法:将木瓜蛋白酶、纤维素酶、果胶酶按m木瓜蛋白酶∶m纤维素酶∶m果胶酶为3∶4∶4制备复合酶,酶解姬松茸子实体;采用响应面试验优化姬松茸酶解工艺。结果:复合酶水解姬松茸的最佳工艺为复合酶添加量0.5%,酶解pH 6.2,酶解温度49℃,酶解时间147 min,该条件下,当姬松茸酶解液质量浓度为2.0 mg/mL时,其对DPPH自由基的清除率为69.15%,表现出很强的抗氧化活性。酶解液中蛋白质含量为(1013.83±25.11)mg/100 mL,粗脂肪含量为(150.17±1.21)mg/100 mL,总糖含量为(721.41±8.74)mg/100 mL,多糖含量为(138.83±1.66)mg/100 mL,游离氨基酸含量为(800.94±12.36)mg/100 mL,其中必需氨基酸占40.22%。结论:采用复合酶法制备的姬松茸酶解液具有较强的抗氧化活性和较高的营养价值,可开发为功能性食品。

Objective:This study aimed to investigate the technological conditions for the preparation of antioxidant hydrolysate of Agaricus blazei Murill and analyze the nutritional components of the hydrolysate.Methods:Papain,cellulase and pectinase were prepared in m papain∶m cellulase∶m pectinase ratio of 3∶4∶4 to dissolve the fruiting bodies of A.blazei.Response surface test was used to optimize the enzymatic hydrolysis process of A.blazei.Results:The optimal conditions of compound enzyme hydrolysis were as follows:compound enzyme dosage 0.5%,pH 6.2,hydrolysis temperature 49℃,hydrolysis time 147 min.Under these conditions,when the concentration of A.blazei hydrolysate was 2.0 mg/mL,the DPPH radical scavenging rate was 69.15%,showing strong antioxidant activity.The protein content of enzymatic hydrolysate was(1013.83±25.11)mg/100 mL,crude fat content was(150.17±1.21)mg/100 mL,total sugar content was(721.41±8.74)mg/100 mL,and polysaccharide content was(138.83±1.66)mg/100 mL.The content of free amino acids was(800.94±12.36)mg/100 mL,of which essential amino acids accounted for 40.22%.Conclusion:The hydrolysate of A.blazei prepared by compound enzyme method has strong antioxidant activity and high nutritional value,which can be developed as functional food.