Improvement of antioxidant activity of Morchella esculenta protein hydrolysate by optimized glycosylation reaction

Morchella protein hydrolysate (MPH) is produced from an edible and medicinal fungus, Morchella esculenta (L.), and exhibits antioxidant activity. In order to further improve the antioxidant activity of MPH, glycosylation of MPH was conducted by applying response surface methodology via the Maillard...

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Main Authors: Qiang Zhang, Caie Wu, Gongjian Fan, Tingting Li, Yujun Sun
Format: Article
Language:English
Published: Taylor & Francis Group 2018-01-01
Series:CyTA - Journal of Food
Subjects:
Online Access:http://dx.doi.org/10.1080/19476337.2017.1389989
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author Qiang Zhang
Caie Wu
Gongjian Fan
Tingting Li
Yujun Sun
author_facet Qiang Zhang
Caie Wu
Gongjian Fan
Tingting Li
Yujun Sun
author_sort Qiang Zhang
collection DOAJ
description Morchella protein hydrolysate (MPH) is produced from an edible and medicinal fungus, Morchella esculenta (L.), and exhibits antioxidant activity. In order to further improve the antioxidant activity of MPH, glycosylation of MPH was conducted by applying response surface methodology via the Maillard reaction (MR). Optimum glycosylation conditions were confirmed as: xylose/MPH mass ratio of 3.7:1, pH 11.80, and reaction time 60 min. The glycosylation of MPH under these optimized conditions was characterized by Fourier transform infrared spectroscopy, fluorescence spectroscopy, and scanning electron microscopy. In vitro antioxidant activity tests showed that glycosylated MPH had significantly enhanced antioxidant activities compared to the native MPH, heat-treated MPH, or a MPH–xylose mixture. Collectively, these results indicate that glycosylation by the MR can improve the antioxidant activity of MPH, making it a novel source of natural antioxidants with excellent developmental prospects as a functional food.
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spelling doaj.art-a5bc59cf50ce4f968be3133109b6a2da2022-12-21T18:31:24ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452018-01-0116123824610.1080/19476337.2017.13899891389989Improvement of antioxidant activity of Morchella esculenta protein hydrolysate by optimized glycosylation reactionQiang Zhang0Caie Wu1Gongjian Fan2Tingting Li3Yujun Sun4Nanjing Forestry UniversityNanjing Forestry UniversityNanjing Forestry UniversityNanjing Forestry UniversityAnhui Science and Technology UniversityMorchella protein hydrolysate (MPH) is produced from an edible and medicinal fungus, Morchella esculenta (L.), and exhibits antioxidant activity. In order to further improve the antioxidant activity of MPH, glycosylation of MPH was conducted by applying response surface methodology via the Maillard reaction (MR). Optimum glycosylation conditions were confirmed as: xylose/MPH mass ratio of 3.7:1, pH 11.80, and reaction time 60 min. The glycosylation of MPH under these optimized conditions was characterized by Fourier transform infrared spectroscopy, fluorescence spectroscopy, and scanning electron microscopy. In vitro antioxidant activity tests showed that glycosylated MPH had significantly enhanced antioxidant activities compared to the native MPH, heat-treated MPH, or a MPH–xylose mixture. Collectively, these results indicate that glycosylation by the MR can improve the antioxidant activity of MPH, making it a novel source of natural antioxidants with excellent developmental prospects as a functional food.http://dx.doi.org/10.1080/19476337.2017.1389989Morchella esculentaprotein hydrolysateglycosylationresponse surface methodologyantioxidant activity
spellingShingle Qiang Zhang
Caie Wu
Gongjian Fan
Tingting Li
Yujun Sun
Improvement of antioxidant activity of Morchella esculenta protein hydrolysate by optimized glycosylation reaction
CyTA - Journal of Food
Morchella esculenta
protein hydrolysate
glycosylation
response surface methodology
antioxidant activity
title Improvement of antioxidant activity of Morchella esculenta protein hydrolysate by optimized glycosylation reaction
title_full Improvement of antioxidant activity of Morchella esculenta protein hydrolysate by optimized glycosylation reaction
title_fullStr Improvement of antioxidant activity of Morchella esculenta protein hydrolysate by optimized glycosylation reaction
title_full_unstemmed Improvement of antioxidant activity of Morchella esculenta protein hydrolysate by optimized glycosylation reaction
title_short Improvement of antioxidant activity of Morchella esculenta protein hydrolysate by optimized glycosylation reaction
title_sort improvement of antioxidant activity of morchella esculenta protein hydrolysate by optimized glycosylation reaction
topic Morchella esculenta
protein hydrolysate
glycosylation
response surface methodology
antioxidant activity
url http://dx.doi.org/10.1080/19476337.2017.1389989
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AT gongjianfan improvementofantioxidantactivityofmorchellaesculentaproteinhydrolysatebyoptimizedglycosylationreaction
AT tingtingli improvementofantioxidantactivityofmorchellaesculentaproteinhydrolysatebyoptimizedglycosylationreaction
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