Effect of type of pretreatment and enzyme on antioxidant capacity of hydrolyzed protein of edible mushroom (Agaricus bisporus)

Free radicals originate from oxidation reactions decrease food quality and also promote incidence of various diseases such as cancer.

In this research the effect of four enzymes, alcalase, trypsin, pepsin, and pancreatin, without pretreatment and with microwave and ultrasound pretreatment under optimal hydrolysis conditions on the antioxidant capacity of edible mushroom hydrolyzed protein was compared. The hydrolysis process to reach the maximum antioxidant activity with a ratio of enzyme to substrate of 1% and at the optimum temperature of each enzyme with and without microwave and ultrasound pretreatment and ultrasound pretreatment with 160W power, then hydrolysis with enzyme was done in 60 minutes and for samples without pretreatment, hydrolysis time was 120 minutes for each enzyme.

The results showed that the highest amount of total antioxidant capacity was 1.64 with hydrolysis by pepsin enzyme, the highest reducing power of iron ion was 2.80 with hydrolysis by alcalase enzyme. The highest iron ion chelation power of 65.08% was achieved with hydrolysis by trypsin enzyme and the highest DPPH free radical inhibition activity of 80.57% with hydrolysis by pepsin enzyme, all in the samples pre-treated with 160W ultrasound in the hydrolysis time of 60 minutes.

The results showed that in order to create the desired antioxidant properties in the hydrolyzed protein obtained from edible mushrooms, a special combination of hydrolyzing enzyme and pretreatment should be used, and ultrasound pretreatment is more effective than microwave in this field. formulations.