Kimatu Benard Muinde, Zhao Liyan, Biao Yuan, Ma Gaoxing, Yang Wenjian, Pei Fei, Hu Qiuhui
College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China; Department of Dairy and Food Science and Technology, Egerton University, Egerton, Kenya.
College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China.
Food Chem. 2017 Sep 1;230:58-67. doi: 10.1016/j.foodchem.2017.03.030. Epub 2017 Mar 8.
Mushroom protein isolate (MPI) from Agaricus bisporus was hydrolyzed using Alcalase, Pancreatin, Flavourzyme, Alcalase-Pancreatin and Alcalase-Flavourzyme. The obtained hydrolysates (MPHs) were ultrafiltered to generate peptide fractions (UFs) of molecular sizes (<1, 1-3, 3-5 and 5-10kDa). The electrophoretic profile results indicated that the enzymatic systems were efficient in hydrolyzing the MPI into low molecular weight peptides. Hydrolysate yields of >57% and protein recoveries of >43% were obtained. Effective concentration that scavenged 50% (EC) of DPPH radicals was similar for the MPHs while inhibition against linoleic acid oxidation was strongest (66.49%) for Alcalase-Flavourzyme hydrolysate on day 5 of incubation. UFs exhibited a concentration-dependent FRAP, with the highest activity for fractions from Alcalase and Pancreatin recorded in 1-3kDa. The antioxidant activities of MPHs and their UFs suggested that they could be potential bioactive ingredients for use in the formulation of functional foods as well as natural antioxidants in lipid food systems.
使用碱性蛋白酶、胰蛋白酶、风味酶、碱性蛋白酶 - 胰蛋白酶以及碱性蛋白酶 - 风味酶对双孢蘑菇中的蘑菇蛋白分离物（MPI）进行水解。将得到的水解产物（MPH）进行超滤，以产生分子大小不同的肽段（UF）（<1kDa、1 - 3kDa、3 - 5kDa和5 - 10kDa）。电泳图谱结果表明，这些酶系统能够有效地将MPI水解为低分子量肽段。水解产物产率大于57%，蛋白质回收率大于43%。MPH清除50%二苯基苦味酰基自由基（DPPH）的有效浓度（EC）相似，而在孵育第5天时，碱性蛋白酶 - 风味酶水解产物对亚油酸氧化的抑制作用最强（66.49%）。UF呈现出浓度依赖性的铁离子还原抗氧化能力（FRAP），1 - 3kDa范围内来自碱性蛋白酶和胰蛋白酶的肽段活性最高。MPH及其UF的抗氧化活性表明，它们可能是功能性食品配方中的潜在生物活性成分，以及脂质食品体系中的天然抗氧化剂。
