Abstract
The optimal extraction conditions of polypeptide from Pleurotus eryngii mycelium was ivestigated, and activity of the antioxidant was evaluated in this study. Based on the single-factor tests, the extraction conditions of polypeptide from P. eryngii mycelium were optimized by Response Surface Methodology(RSM) to increase the extraction rate of polypeptide. Moreover, the polypeptide was purified with Sephadex-50, and the antioxidant activity of polypeptide was assessed using several assay model systems in vitro. The optimal extraction conditions of polypeptide were pH 8.85, extraction time 4.17 h, liquid-to-material ratio 111.86 (g/mL). Under the optimal extraction conditions, the maximum extraction rate of polypeptide was 50.88%. Extracted polypeptide showed good antioxidant activity in a dose-dependent manner.
Publication Date
4-28-2017
First Page
144
Last Page
149
DOI
10.13652/j.issn.1003-5788.2017.04.028
Recommended Citation
Yanan, SUN; Wenxiang, LI; Xinlei, HU; Ming, LI; Ge, YU; and Xin, ZHANG
(2017)
"Optimization Extraction of polypeptide from Pleurotus eryngii mycelium and Its Antioxidation in vitro,"
Food and Machinery: Vol. 33:
Iss.
4, Article 28.
DOI: 10.13652/j.issn.1003-5788.2017.04.028
Available at:
https://www.ifoodmm.cn/journal/vol33/iss4/28
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