Antioxidant properties of peptides obtained from the split gill mushroom (
Free radical scavenging activity
HT-29
Protein hydrolysate
Response surface methodology
Schizophyllum commune
Split gill mushroom
Journal
Journal of food science and technology
ISSN: 0022-1155
Titre abrégé: J Food Sci Technol
Pays: India
ID NLM: 0056471
Informations de publication
Date de publication:
Feb 2021
Feb 2021
Historique:
revised:
10
05
2020
accepted:
12
06
2020
entrez:
11
2
2021
pubmed:
12
2
2021
medline:
12
2
2021
Statut:
ppublish
Résumé
This study sought to assess the ideal conditions under which hydrolysate can be produced from the split gill mushroom proteins through the microbial protease, Alcalase. The research employed a central composite design and response surface methodology. Three specific parameters were varied for the purposes of the experimental process, while a fixed pH value of 8 was used in all cases. The variables were hydrolysis temperature (set as 45 °C, 50 °C, or 55 °C), hydrolysis time (set as 60 min, 120 min, or 180 min), and the ratio of enzyme to substrate (set as 2%, 4%, or 6% w/v). The variables under investigation exert a significant influence upon degree of hydrolysis (DH) in addition to 2,2'-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical-scavenging activity (
Identifiants
pubmed: 33568862
doi: 10.1007/s13197-020-04582-4
pii: 4582
pmc: PMC7847919
doi:
Types de publication
Journal Article
Langues
eng
Pagination
680-691Informations de copyright
© Association of Food Scientists & Technologists (India) 2020.
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