Study on antioxidant activities of proteins and enzymatic hydrolysates of eight edible fungi

Authors

WANG Yao-ran, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai Key Laboratoryof Agricultural Genetics and Breeding, Shanghai 201403 , China ；College of Food Sciences,Shanghai Ocean University, Shanghai 201306 , China
ZHAO Yan, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai Key Laboratoryof Agricultural Genetics and Breeding, Shanghai 201403 , China
CHEN Ming-jie, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai Key Laboratoryof Agricultural Genetics and Breeding, Shanghai 201403 , China
WEI Chen-ying, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai Key Laboratoryof Agricultural Genetics and Breeding, Shanghai 201403 , China ；College of Food Sciences,Shanghai Ocean University, Shanghai 201306 , China
ZHA Lei, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai Key Laboratoryof Agricultural Genetics and Breeding, Shanghai 201403 , China
LI Zhi-ping, Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai Key Laboratoryof Agricultural Genetics and Breeding, Shanghai 201403 , China

Abstract

Objective: This study focused on the antioxidant activities of eight edible fungiproteins and their hydrolysates. Methods: Eight edible fungi proteins were hydrolyzed using alkaline protease. DPPH free radical scavenging activity, ABTS free radical scavenging activity, Fe²⁺ chelation rate and reducing power were used to evaluate antioxidant activity. Results: SDS-PAGE electrophoretic profile results indicated that alkaline protease was efficient in hydrolyzing proteins into low molecular weight peptides and amino acid; the antioxidant activity of the alkaline proteolysis product of Volvariellavolvacea was the highest with DPPH free radical scavenging ability (5 140.45±5.35) μg Trolox/g, ABTS free radical scavenging ability (6.97±0.27) mmol Trolox/L, and Fe2+ chelation rate (79.86±0.45)% and the reducing power (0.350±0.001). Moreover, the amino acid composition was also determined, containing eight essential amino acids (230.43±5.35) mg/g and hydrophobic (209.95±4.95) mg/g, negatively charged (115.89±2.32) mg/g and aromatic amino acids (57.86±1.74) mg/g with high antioxidant activity. Conclusion: The alkaline proteolysis product of Volvariellavolvacea has good antioxidant activity and was rich in essential, hydrophobic, negatively charged and aromatic amino acids.

Publication Date

10-16-2022

First Page

134

Last Page

138,152

DOI

10.13652/j.spjx.1003.5788.2022.90121

Recommended Citation

Yao-ran, WANG; Yan, ZHAO; Ming-jie, CHEN; Chen-ying, WEI; Lei, ZHA; and Zhi-ping, LI (2022) "Study on antioxidant activities of proteins and enzymatic hydrolysates of eight edible fungi," Food and Machinery: Vol. 38: Iss. 9, Article 25.
DOI: 10.13652/j.spjx.1003.5788.2022.90121
Available at: https://www.ifoodmm.cn/journal/vol38/iss9/25

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