杏鲍菇多肽生物活性的研究

以杏鲍菇多肽为原料,以清除DPPH·、O-2·等自由基、抑制脂质过氧化、抑菌和乳化特性为指标对其生物功能进行研究。结果表明,在实验浓度范围内,杏鲍菇多肽对DPPH·的清除率为85.94%、O-2·的清除率为80.66%,脂质过氧化抑制率为45.57%;同时多肽具有很好的乳化稳定性,其在2%浓度时,乳化稳定性可达206;此外其对金黄色葡萄球菌、沙门氏菌、大肠杆菌有较强的抑制作用,抑菌率分别为57.7%、55.5%、87.1%。 

Study on the biological activity of Pleurotus eryngii polypeptide

The antioxidant ability, bacteriostasis, emulsibility and stability of Pleurotus eryngii polypeptide using Pleurotus eryngii as raw material was studied in this experiment.Identified the DPPH·, O-2·and other free radicals, bacteria growth and lipid peroxidation were affected by the polypeptides, then researched the emulsifying properties.The results showed that Pleurotus eryngii polypeptide had strong ability in scavenging DPPH·, O-2·and a certain inhibition of lipid peroxidation.With the concentration increasing, scavenging activity and inhibition ratio also increased which were 85.94%, 80.66%, 45.57% respectively when the polypeptide concentration was 2%.The studies showed that Pleurotus eryngii polypeptides had good emulsification and emulsion stability and a strong inhibitory effect on Staphylococcus aureus, Salmonella, E.coli. The inhibition rates were 57.7%, 55.5%, 87.1%respectively.The experiment results provide a theoretical basis for the development of Pleurotus eryngii proteins and poly-peptide.