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

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.

Keywords

• edible fungi
• protein
• hydrolysate
• antioxidant activity
• amino acids