羊肚菌菌丝体蛋白的理化特性及抗氧化活性

为了探讨羊肚菌菌丝体蛋白在食品和保健品行业中应用的可能性，以液态发酵生产的羊肚菌菌丝体为原料，采用碱溶酸沉法提取菌丝体蛋白，对其理化特性和体外抗氧化活性进行了研究。结果表明，羊肚菌菌丝体蛋白具有良好的乳化性、乳化稳定性、起泡性与泡沫稳定性，其等电点为41，含有7种人体必需氨基酸，占氨基酸总含量的3809%；羊肚菌菌丝体蛋白的总抗氧化能力和还原力的半抑制浓度（IC50）分别为（693±005）和（424±016） mg·mL-1，抗坏血酸（VC）当量分别为（1174±048）和（1015±048） mg·g-1，对DPPH自由基、超氧阴离子自由基、羟基自由基及ABTS自由基具有不同效果的清除活性。羊肚菌菌丝体蛋白可作为功能性食品和保健品开发的良好基料。

Physicochemical properties and antioxidant activities of protein from Morchella esculenta mycelium

In this study， Morchella esculenta protein was extracted by alkaline dissosution and acid precipitation from Morchella esculenta mycelium obtained by liquid state fermentation， and its physicochemical properties and in vitro antioxidant activity were investigated in order to explore the application possibility in food and health care products industry. The results showed that the protein had an isoelectric point of 41， contained 7 kinds of essential amino acids， which accounted for 3809% of the total amino acids， exhibited excellent emulsifying ability and stability as well as admirable foaming ability and stability. The protein showed good performance of the total antioxidant activity， with IC50 value of （693±005） mg·mL-1 and VC equivalent of （1174±048） mg·g-1， and also the reducing power， with IC50 value of （424±016） mg·mL-1 and VC equivalent of （1015±048） mg·g-1. Furthermore， the protein exhibited different scavenging effects on DPPH， superoxide， hydroxyl and ABTS radicals. It was concluded that the protein could be served as an excellent material for the development of functional foods and health care products.