杏鲍菇柄抗氧化肽的制备及其稳定性初步分析

为研究杏鲍菇柄抗氧化肽的制备及其稳定性,以杏鲍菇柄为原料,利用酶解法制备杏鲍菇柄抗氧化肽,采用单因素实验研究酶解时间、料液比、碱性蛋白酶加酶量,利用响应面分析法对杏鲍菇柄抗氧化肽的制备工艺进行优化。结果表明,碱性蛋白酶效果最好,最佳工艺条件为:酶解时间为1.59 h、液料比(mL/g)为16.06:1、碱性蛋白酶加酶量为5846 U/g,DPPH自由基清除率为55.52%±0.89%;研究表明杏鲍菇柄抗氧化肽在不同温度(20~100℃)、pH(2~12)、金属离子(K+、Ca2+、Zn2+、Mg2+、Cu2+)、食品原料(5.0%的NaCl、葡萄糖、淀粉、蔗糖、乳糖)下表现的抗氧化活性不同。综上,该工艺能很好地制备杏鲍菇柄抗氧化肽,同时在储存过程中要尽量避免与高温、强酸强碱环境及金属离子等这些因素接触,本研究为杏鲍菇柄的进一步开发利用提供了理论基础。

Preparation of Antioxidant Peptides from Pleurotus eryngii Stalk and Its Stability Preliminary Analysis

In order to study the preparation and stability of antioxidant peptides of Pleurotus eryngii stalk the Pleurotus eryngii stalk as raw material were prepared by enzymatic hydrolysis. The enzymolysis time,the ratio of material to liquid and the amount of alkaline protease added enzyme were optimized by the response surface methodology. Results showed that the best results were obtained by screening the alkaline protease. The enzymatic hydrolysis time was 1.59 h,the liquid-to-material ratio(mL/g)was 16.06:1 mL/g,the alkaline protease plus enzyme amount was 5846 U/g,and the DPPH free radical scavenging rate was 55.52%±0.89%.Antioxidant peptides at a temperature of 20~100℃,pH2~12,metal ions(K+,Ca2+,Zn2+,Mg2+,Cu2+),food materials(5.0% NaCl,glucose,starch,sucrose,lactose)acted different antioxidant activity. The process could well prepare the antioxidant peptides of Pleurotus eryngii stalk. At the same time,it should avoid contact with high temperature,strong acid and alkali environment and metal ions during storage,which would provide a theory for further development and utilization of Pleurotus eryngii.