Preparation of Flavor Peptides from Stropharia rugosoannulata and Study of Their Antioxidant Activity
To promote the deeper utilization of Stropharia rugosoannulata(S.rugosoannulata)a flavorful and functional peptide base was prepared.The optimal enzymatic hydrolysis process for the soluble peptides from S.rugosoannulata was studied,and the molecular weight distribution characteristics and in vitro antioxidation activity of hydrolysate were analyzed.Based on the evaluation index of soluble peptide mass fraction,assisted by the results of bionic electronic tongue,the best protease,enzymatic hydrolysis mode,enzymatic hydrolysis temperature,enzymatic hydrolysis time,enzyme addition amount and material liquid ratio were screened,and then three factor and three level experiments were designed by using Design Expert software to determine the optimal enzymatic hydrolysis preparation process.The results showed that neutral protease and flavor protease had better hydrolysis effect.The optimum process for polypeptide preparation was as follows:the hydrolysis process was double enzyme step hydrolysis,temperature was 50℃,the ratio of material to liquid was 1 g∶30 mL,neutral protease hydrolysis time was 76 min,the amount of enzyme added was 1 175 U/g,the hydrolysis pH was 7.5,flavor protease hydrolysis time was 20 min,the addition amount was 490 U/g,and the hydrolysis pH was 7.0.With the optimal conditions,the soluble peptide mass fraction of the hydrolysate was 245.45 mg/g,and the umami and salty value were high,which can effectively improve the bad flavor.Meanwhile,the molecular weight of polypeptide was low and concentrated,and the proportion of polypeptide with molecular weight less than 500 is 83.55%.Moreover,enzymatic hydrolysate had good antioxidant activity in vitro.The scavenging rates of 1.0 mg/mL hydrolysate to DPPH and ABTS were 81.84%and 65.25%,respectively,and the IC50 were 0.19 mg/mL and 0.56 mg/mL,respectively.To sum up,through optimization of enzymatic hydrolysis process,the hydrolysate of S.rugosoannulata had high polypeptide content,low molecular weight,demonstrated both good taste and antioxidant capacity.
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