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...
Main Authors: | , , , , |
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Format: | Article |
Language: | English |
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Taylor & Francis Group
2018-01-01
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Series: | CyTA - Journal of Food |
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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. |
first_indexed | 2024-12-22T09:12:22Z |
format | Article |
id | doaj.art-a5bc59cf50ce4f968be3133109b6a2da |
institution | Directory Open Access Journal |
issn | 1947-6337 1947-6345 |
language | English |
last_indexed | 2024-12-22T09:12:22Z |
publishDate | 2018-01-01 |
publisher | Taylor & Francis Group |
record_format | Article |
series | CyTA - Journal of Food |
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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