| Autor: |
WANG Yao-ran, ZHAO Yan, CHEN Ming-jie, WEI Chen-ying, ZHA Lei, LI Zhi-ping |
| Jazyk: |
English<br />Chinese |
| Rok vydání: |
2022 |
| Předmět: |
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| Zdroj: |
Shipin yu jixie, Vol 38, Iss 9, Pp 134-138,152 (2022) |
| Druh dokumentu: |
article |
| ISSN: |
1003-5788 |
| DOI: |
10.13652/j.spjx.1003.5788.2022.90121 |
| Popis: |
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. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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