秀珍菇多肽的制备及其抗氧化活性  

Preparation and antioxidant activity of Pleurotus geesteranus polypeptides

作　　者：武少兰 张芳艺 罗小芳 李昕霖 吴敏文 郑舒桓 杨成龙[4] 江玉姬[1] WU Shaolan;ZHANG Fangyi;LUO Xiaofang;LI Xinlin;WU Minwen;ZHENG Shuhuan;YANG Chenglong;JIANG Yuji(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002,China;Fujian Edible Fungi Technology Promotion Station,Fuzhou,Fujian 350003,China;Fuzhou Agricultural Bureau,Fuzhou,Fujian 350025,China;Institute of Agricultural Engineering and Technology,Fujian Academy of Agricultural Sciences,Fuzhou,Fujian 350001,China)

机构地区：[1]福建农林大学食品科学学院,福建福州350002 [2]福建省食用菌技术推广总站,福建福州350003 [3]福州市农业局,福建福州350025 [4]福建省农业科学院农业工程技术研究所,福建福州350001

出　　处：《福建农林大学学报（自然科学版）》2023年第3期408-414,共7页Journal of Fujian Agriculture and Forestry University:Natural Science Edition

基　　金：福建农林大学科技创新项目(CXZX2020116A)。

摘　　要：以多肽得率为指标,酶解秀珍菇蛋白质制备多肽,通过正交试验优化制备工艺.正交试验结果表明,酶解各因素对秀珍菇多肽得率影响程度的大小为:pH>时间>温度>酶浓度;确定的最佳酶解工艺参数为:pH 11、时间1.5 h、温度55℃、碱性蛋白酶浓度6 000 U·g^(-1),制备的多肽得率为70.96%;体外抗氧化能力测定结果表明:2.5 mg·mL^(-1)秀珍菇多肽对DPPH、ABTS+和羟基自由基的清除率分别为81.57%、99.81%、98.84%;SDS-PAGE检测结果表明,秀珍菇多肽的分子质量约为5.8 ku;氨基酸分析结果表明,秀珍菇多肽含有8种必需氨基酸,占氨基酸总量的43.2%.综上,在最佳酶解工艺下制备的秀珍菇多肽具有分子质量低且抗氧化能力强的特点.Polypeptides yield was used as the index to optimize the enzymolysis technology for the extraction of polypeptides from Pleurotus geesteranus protein by orthogonal experiment design.The results showed that the influences of the factors on polypeptides yield were as follows:pH>time>temperature>enzyme.And the optimal polypeptides yield(70.96%)was achieved with 6000 U·g^(-1) alkaline protease and hydrolyzation at 55℃and pH 11 for 1.5 h.The scavenging ability of 2.5 mg·mL^(-1) P.geesteranus polypeptides in vitro to DPPH,ABTS+and hydroxyl radicals were 81.57%,99.81%and 98.84%,respectively.The SDS-PAGE results showed that the molecular mass of the polypeptides was about 5.8 ku.And the 8 essential amino acids in the polypeptides accounted for 43.2%of the total amino acids.Therefore,P.geesteranus polypeptides prepared from the optimized condition are featured by low molecular weight and high antioxidant capacity.

关 键 词：秀珍菇多肽 蛋白质酶解 抗氧化性 

分 类 号：S646.1[农业科学—蔬菜学]