Optimization of Enzymatic Preparation Technology of Antioxidant Peptide from <i>Volvariella volvacea</i> by Response Surface Methodology

WANG Yaoran; CHEN Mingjie; ZHA Lei; WEI Chenying; LI Zhiping; ZHAO Yan

doi:10.13386/j.issn1002-0306.2021110073

Volume 43 Issue 15

Jul. 2022

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Science and Technology of Food Industry > 2022 > 43(15): 227-233. > DOI: 10.13386/j.issn1002-0306.2021110073

WANG Yaoran, CHEN Mingjie, ZHA Lei, et al. Optimization of Enzymatic Preparation Technology of Antioxidant Peptide from Volvariella volvacea by Response Surface Methodology[J]. Science and Technology of Food Industry, 2022, 43(15): 227−233. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021110073.

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Optimization of Enzymatic Preparation Technology of Antioxidant Peptide from Volvariella volvacea by Response Surface Methodology

WANG Yaoran^{1, 2,},
CHEN Mingjie²,
ZHA Lei²,
WEI Chenying^{1, 2},
LI Zhiping^{1, 2},
ZHAO Yan^2, ,

1.
College of Food Sciences, Shanghai Ocean University, Shanghai 201306, China
2.
Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai Key Laboratory of Agricultural Genetics and Breeding, Shanghai 201403, China

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Received Date: November 07, 2021
Available Online: June 18, 2022

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Abstract

Abstract

The antioxidant peptides were prepared from Volvariella volvacea protein by protease hydrolysis. Based on the single-factor test, the extraction conditions of antioxidant peptides from V. volvacea protein were optimized using response surface methodology. At the same time, peptides with different retention molecular weights were isolated by ultrafitration, and their antioxidant activity were detected through 2,2-dipheny1-1-picrylhydrazyl (DPPH) radical scavenging activity, Fe²⁺ chelating ability and reducing power. The results showed that the optimum enzyme for enzymatic hydrolysis was neutral protease, and the optimum process for antioxidant peptide was as follows: The enzymatic hydrolysis time was 3.70 h, the enzyme dosage was 3.81%, and the substrate mass concentration was 3.11 g/100 mL. Under the optimal enzymalysis conditions, DPPH free radical scavenging rate of the optimal hydrolysis products was 69.85%±2.52%. The F1 fraction with the lowest molecular weight (<3 kDa) exhibited the highest antioxidant activity. DPPH free radical scavenging rate, Fe²⁺ chelating ability and reducing power of F1 were 78.81%±1.56%, 91.05%±1.65%, 0.47±0.02. The antioxidant peptides from V. volvacea protein can be explored as a potential natural antioxidant.
- V. volvacea,
- protease hydrolysis,
- antioxidant peptides,
- response surface methodology (RSM),
- ultrafitration

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References

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Optimization of Enzymatic Preparation Technology of Antioxidant Peptide from Volvariella volvacea by Response Surface Methodology

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