Optimization of Fermentation Conditions and Antioxidant Activity of Agaricus bisporus Stipe Enzyme
In this paper, Agaricus bisporus stipe was used as the raw material, Lactobacillus plantarum inoculation amount, sugar addition amount and fermentation time were the main factors, and the total phenol content was used as the evaluation index. Based on single factor experiments, the Agaricus bisporus...
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2022-06-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021200270 |
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| author | Yangyang SHAO Haiyan GAO Ruiling LIU Bin LI Hangjun CHEN |
| author_facet | Yangyang SHAO Haiyan GAO Ruiling LIU Bin LI Hangjun CHEN |
| author_sort | Yangyang SHAO |
| collection | DOAJ |
| description | In this paper, Agaricus bisporus stipe was used as the raw material, Lactobacillus plantarum inoculation amount, sugar addition amount and fermentation time were the main factors, and the total phenol content was used as the evaluation index. Based on single factor experiments, the Agaricus bisporus stipe enzyme was optimized by response surface experiments. Fermentation process, and the antioxidant capacity of the enzyme products before and after fermentation and storage at 4 ℃ and 25 ℃ for 5 d were studied. The results showed that the optimal process conditions for fermentation of Agaricus bisporus stipe enzyme were: Lactobacillus plantarum inoculation amount was 3%, 9.50% of sugar added, and fermentation time was 24 h. The total phenol content of the enzyme product could reach 2.20 mg/mL, which was equal to the predicted value of 2.19 mg/mL. The study found that the contents of total phenol and ascorbic acid in the Agaricus bisporus stipe enzyme were 2.20 mg/mL and 44.40 µg/mL, respectively. The DPPH free radical scavenging capacity, ABTS free radical scavenging capacity, ferric ion reducing antioxidant power and total antioxidant capacity were 51.93%, 52.11%, 0.70, 28.09 U/mL, respectively, which were significantly higher than those before fermentation. Further analysis of the antioxidant activity of the enzymes under the storage conditions of 4 ℃ and 25 ℃ showed that the enzymes stored at 4 ℃ had stronger DPPH, ABTS radical scavenging ability, iron ion reducing ability and antioxidant ability at 0 d storage. After 1 d storage, the antioxidant capacity of the enzyme began to decline sharply, and the antioxidant capacity of the enzyme stored at 25 °C was significantly lower than that stored at 4 °C (P<0.05). |
| first_indexed | 2024-04-13T09:17:31Z |
| format | Article |
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| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-13T09:17:31Z |
| publishDate | 2022-06-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
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| series | Shipin gongye ke-ji |
| spelling | doaj.art-4b7fa05410f6421b9c7a5a3013c99d522022-12-22T02:52:41ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-06-01431124425110.13386/j.issn1002-0306.20212002702021100270-11Optimization of Fermentation Conditions and Antioxidant Activity of Agaricus bisporus Stipe EnzymeYangyang SHAO0Haiyan GAO1Ruiling LIU2Bin LI3Hangjun CHEN4College of Food Science, Shenyang Agricultural University, Shenyang 110866, ChinaFood Science Institute, Zhejiang Academy of Agricultural Sciences, Key Laboratory of Fruit Processing, Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory of Fruit and Vegetable Preservation and Processing Technology, China Light Industry Fruit and Vegetable Preservation Key Laboratory of Technology and Processing, Hangzhou 310021, ChinaFood Science Institute, Zhejiang Academy of Agricultural Sciences, Key Laboratory of Fruit Processing, Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory of Fruit and Vegetable Preservation and Processing Technology, China Light Industry Fruit and Vegetable Preservation Key Laboratory of Technology and Processing, Hangzhou 310021, ChinaCollege of Food Science, Shenyang Agricultural University, Shenyang 110866, ChinaFood Science Institute, Zhejiang Academy of Agricultural Sciences, Key Laboratory of Fruit Processing, Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory of Fruit and Vegetable Preservation and Processing Technology, China Light Industry Fruit and Vegetable Preservation Key Laboratory of Technology and Processing, Hangzhou 310021, ChinaIn this paper, Agaricus bisporus stipe was used as the raw material, Lactobacillus plantarum inoculation amount, sugar addition amount and fermentation time were the main factors, and the total phenol content was used as the evaluation index. Based on single factor experiments, the Agaricus bisporus stipe enzyme was optimized by response surface experiments. Fermentation process, and the antioxidant capacity of the enzyme products before and after fermentation and storage at 4 ℃ and 25 ℃ for 5 d were studied. The results showed that the optimal process conditions for fermentation of Agaricus bisporus stipe enzyme were: Lactobacillus plantarum inoculation amount was 3%, 9.50% of sugar added, and fermentation time was 24 h. The total phenol content of the enzyme product could reach 2.20 mg/mL, which was equal to the predicted value of 2.19 mg/mL. The study found that the contents of total phenol and ascorbic acid in the Agaricus bisporus stipe enzyme were 2.20 mg/mL and 44.40 µg/mL, respectively. The DPPH free radical scavenging capacity, ABTS free radical scavenging capacity, ferric ion reducing antioxidant power and total antioxidant capacity were 51.93%, 52.11%, 0.70, 28.09 U/mL, respectively, which were significantly higher than those before fermentation. Further analysis of the antioxidant activity of the enzymes under the storage conditions of 4 ℃ and 25 ℃ showed that the enzymes stored at 4 ℃ had stronger DPPH, ABTS radical scavenging ability, iron ion reducing ability and antioxidant ability at 0 d storage. After 1 d storage, the antioxidant capacity of the enzyme began to decline sharply, and the antioxidant capacity of the enzyme stored at 25 °C was significantly lower than that stored at 4 °C (P<0.05).http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021200270stipe enzymepolyphenolsascorbic acidfermentation conditionsantioxidant activity |
| spellingShingle | Yangyang SHAO Haiyan GAO Ruiling LIU Bin LI Hangjun CHEN Optimization of Fermentation Conditions and Antioxidant Activity of Agaricus bisporus Stipe Enzyme Shipin gongye ke-ji stipe enzyme polyphenols ascorbic acid fermentation conditions antioxidant activity |
| title | Optimization of Fermentation Conditions and Antioxidant Activity of Agaricus bisporus Stipe Enzyme |
| title_full | Optimization of Fermentation Conditions and Antioxidant Activity of Agaricus bisporus Stipe Enzyme |
| title_fullStr | Optimization of Fermentation Conditions and Antioxidant Activity of Agaricus bisporus Stipe Enzyme |
| title_full_unstemmed | Optimization of Fermentation Conditions and Antioxidant Activity of Agaricus bisporus Stipe Enzyme |
| title_short | Optimization of Fermentation Conditions and Antioxidant Activity of Agaricus bisporus Stipe Enzyme |
| title_sort | optimization of fermentation conditions and antioxidant activity of agaricus bisporus stipe enzyme |
| topic | stipe enzyme polyphenols ascorbic acid fermentation conditions antioxidant activity |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021200270 |
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