期刊
FOOD CHEMISTRY
卷 230, 期 -, 页码 58-67出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.03.030
关键词
Agaricus bisporus; Protein hydrolysates; Peptide fractions; Electrophoretic profile; Antioxidant activity
资金
- China Agricultural Research System [CARS-24]
- Priority Academic Programme Development of Jiangsu Higher Education Institutions (PAPD)
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 5-10 kDa). 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% (EC50) 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 1-3 kDa. 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. (C) 2017 Published by Elsevier Ltd.
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