
Journal of Zhejiang Agricultural Sciences ›› 2023, Vol. 64 ›› Issue (9): 2256-2261.DOI: 10.16178/j.issn.0528-9017.20220954
Previous Articles Next Articles
Received:2022-09-07
Online:2023-09-11
Published:2023-09-14
CLC Number:
Add to citation manager EndNote|Ris|BibTeX
URL: http://www.zjnykx.cn/EN/10.16178/j.issn.0528-9017.20220954
| 因子 | 水平 | ||||
|---|---|---|---|---|---|
| -1.68 | -1 | 0 | 1 | 1.68 | |
| 温度/℃ | 28.20 | 35 | 45 | 55 | 61.80 |
| pH值 | 6.32 | 7 | 8 | 9 | 9.68 |
| 时间/h | 2.32 | 3 | 4 | 5 | 5.68 |
| 因子 | 水平 | ||||
|---|---|---|---|---|---|
| -1.68 | -1 | 0 | 1 | 1.68 | |
| 温度/℃ | 28.20 | 35 | 45 | 55 | 61.80 |
| pH值 | 6.32 | 7 | 8 | 9 | 9.68 |
| 时间/h | 2.32 | 3 | 4 | 5 | 5.68 |
| 编号 | A温度/ ℃ | B pH值 | C时间/ h | 抑制羟自由基能力/ (U·mL-1) |
|---|---|---|---|---|
| 1 | 1 | -1 | 1 | 52.6 |
| 2 | -1.68 | 0 | 0 | 53.8 |
| 3 | 1.68 | 0 | 0 | 53.2 |
| 4 | 0 | 0 | 0 | 70.5 |
| 5 | 0 | 0 | -1.68 | 59.5 |
| 6 | 1 | 1 | -1 | 56.9 |
| 7 | 0 | 1.68 | 0 | 63.5 |
| 8 | 0 | 0 | 1.68 | 62.9 |
| 9 | -1 | 1 | -1 | 58.6 |
| 10 | -1 | -1 | 1 | 55.1 |
| 11 | -1 | 1 | 1 | 61.9 |
| 12 | -1 | -1 | -1 | 49.8 |
| 13 | 0 | 0 | 0 | 71.6 |
| 14 | 0 | -1.68 | 0 | 51.2 |
| 15 | 1 | 1 | 1 | 56.1 |
| 16 | 0 | 0 | 0 | 72.5 |
| 17 | 1 | -1 | -1 | 50.9 |
| 18 | 0 | 0 | 0 | 70.9 |
| 19 | 0 | 0 | 0 | 72.3 |
| 20 | 0 | 0 | 0 | 70.4 |
| 编号 | A温度/ ℃ | B pH值 | C时间/ h | 抑制羟自由基能力/ (U·mL-1) |
|---|---|---|---|---|
| 1 | 1 | -1 | 1 | 52.6 |
| 2 | -1.68 | 0 | 0 | 53.8 |
| 3 | 1.68 | 0 | 0 | 53.2 |
| 4 | 0 | 0 | 0 | 70.5 |
| 5 | 0 | 0 | -1.68 | 59.5 |
| 6 | 1 | 1 | -1 | 56.9 |
| 7 | 0 | 1.68 | 0 | 63.5 |
| 8 | 0 | 0 | 1.68 | 62.9 |
| 9 | -1 | 1 | -1 | 58.6 |
| 10 | -1 | -1 | 1 | 55.1 |
| 11 | -1 | 1 | 1 | 61.9 |
| 12 | -1 | -1 | -1 | 49.8 |
| 13 | 0 | 0 | 0 | 71.6 |
| 14 | 0 | -1.68 | 0 | 51.2 |
| 15 | 1 | 1 | 1 | 56.1 |
| 16 | 0 | 0 | 0 | 72.5 |
| 17 | 1 | -1 | -1 | 50.9 |
| 18 | 0 | 0 | 0 | 70.9 |
| 19 | 0 | 0 | 0 | 72.3 |
| 20 | 0 | 0 | 0 | 70.4 |
| 因子 | 平方和 | 自由度 | 均方 | F 值 | P值 |
|---|---|---|---|---|---|
| 模型 | 1 235.16 | 9 | 137.24 | 104.59 | <0.000 1 |
| A-A | 7.19 | 1 | 7.19 | 5.48 | 0.041 3 |
| B-B | 153.50 | 1 | 153.50 | 116.98 | <0.000 1 |
| C-C | 16.96 | 1 | 16.96 | 12.92 | 0.004 9 |
| AB | 4.65 | 1 | 4.65 | 3.54 | 0.089 1 |
| AC | 7.41 | 1 | 7.41 | 5.65 | 0.038 8 |
| BC | 2.53 | 1 | 2.53 | 1.93 | 0.195 0 |
| A2 | 624.56 | 1 | 624.56 | 475.98 | <0.000 1 |
| B2 | 392.99 | 1 | 392.99 | 299.50 | <0.000 1 |
| C2 | 214.81 | 1 | 214.81 | 163.71 | <0.000 1 |
| 残差 | 13.12 | 10 | 1.31 | ||
| 失拟项 | 9.01 | 5 | 1.80 | 2.19 | 0.204 9 |
| 总和 | 1 248.28 | 19 |
| 因子 | 平方和 | 自由度 | 均方 | F 值 | P值 |
|---|---|---|---|---|---|
| 模型 | 1 235.16 | 9 | 137.24 | 104.59 | <0.000 1 |
| A-A | 7.19 | 1 | 7.19 | 5.48 | 0.041 3 |
| B-B | 153.50 | 1 | 153.50 | 116.98 | <0.000 1 |
| C-C | 16.96 | 1 | 16.96 | 12.92 | 0.004 9 |
| AB | 4.65 | 1 | 4.65 | 3.54 | 0.089 1 |
| AC | 7.41 | 1 | 7.41 | 5.65 | 0.038 8 |
| BC | 2.53 | 1 | 2.53 | 1.93 | 0.195 0 |
| A2 | 624.56 | 1 | 624.56 | 475.98 | <0.000 1 |
| B2 | 392.99 | 1 | 392.99 | 299.50 | <0.000 1 |
| C2 | 214.81 | 1 | 214.81 | 163.71 | <0.000 1 |
| 残差 | 13.12 | 10 | 1.31 | ||
| 失拟项 | 9.01 | 5 | 1.80 | 2.19 | 0.204 9 |
| 总和 | 1 248.28 | 19 |
| [1] | 毕志树, 郑国扬, 李泰辉. 广东大型真菌志[M]. 广州: 广东科技出版社, 1994. |
| [2] | 王慧, 郭东方, 王鑫. 金针菇的营养保健功能及开发利用现状[J]. 中国食用菌, 2021, 40(11): 11-14, 24. |
| [3] | REIS F S, BARROS L, MARTINS A, et al. Chemical composition and nutritional value of the most widely appreciated cultivated mushrooms: an inter-species comparative study[J]. Food and Chemical Toxicology, 2012, 50(2): 191-197. |
| [4] | WANG Y Q, BAO L, YANG X L, et al. Bioactive sesquiterpenoids from the solid culture of the edible mushroom Flammulina velutipes growing on cooked rice[J]. Food Chemistry, 2012, 132(3): 1346-1353. |
| [5] | RAHMAN M A, ABDULLAH N, AMINUDIN N. Antioxidative effects and inhibition of human low density lipoprotein oxidation in vitro of polyphenolic compounds in Flammulina velutipes (golden needle mushroom)[J]. Oxidative Medicine and Cellular Longevity, 2015, 2015: 403023. |
| [6] | YEH M Y, KO W C, LIN L Y. Hypolipidemic and antioxidant activity of enoki mushrooms (Flammulina velutipes)[J]. BioMed Research International, 2014, 2014: 352385. |
| [7] | YANG W J, PEI F, SHI Y, et al. Purification, characterization and anti-proliferation activity of polysaccharides from Flammulina velutipes[J]. Carbohydrate Polymers, 2012, 88(2): 474-480. |
| [8] | YANG W J, YU J, ZHAO L Y, et al. Polysaccharides from Flammulina velutipes improve scopolamine-induced impairment of learning and memory of rats[J]. Journal of Functional Foods, 2015, 18: 411-422. |
| [9] | 刘肖肖, 汪雯翰, 冯婷, 等. 金针菇子实体多糖FVPB1对小鼠T细胞和巨噬细胞的免疫调节作用[J]. 食用菌学报, 2019, 26(4): 123-130. |
| [10] | 侯波, 郑淑彦, 邰丽梅, 等. 金针菇营养保健功能及食品加工研究现状[J]. 食品研究与开发, 2013, 34(12): 122-126. |
| [11] | SHAZLY A B, HE Z Y, EL-AZIZ M A, et al. Fractionation and identification of novel antioxidant peptides from buffalo and bovine casein hydrolysates[J]. Food Chemistry, 2017, 232: 753-762. |
| [12] | SUN S S, GAO Y H, CHEN J D, et al. Identification and release kinetics of peptides from tilapia skin collagen during alcalase hydrolysis[J]. Food Chemistry, 2022, 378: 132089. |
| [13] | YU Z P, YIN Y G, ZHAO W Z, et al. Anti-diabetic activity peptides from albumin against α-glucosidase and α-amylase[J]. Food Chemistry, 2012, 135(3): 2078-2085. |
| [14] | YU W L, FIELD C J, WU J P. Purification and identification of anti-inflammatory peptides from spent hen muscle proteins hydrolysate[J]. Food Chemistry, 2018, 253: 101-107. |
| [15] | 李桂峰, 赵国建, 肖春玲, 等. 金针菇蛋白酶解制备抑菌肽的工艺优化及功能评价[J]. 中国食品学报, 2012, 12(10): 107-112. |
| [16] | 黄家莉, 李明元, 李宗堂, 等. 金针菇加工副产物酶解及脱色工艺研究[J]. 中国食用菌, 2014, 33(4): 43-44, 47. |
| [17] | 黄敏, 廖春燕, 陆志鸿. 酶法制备金针菇提取物的工艺研究[J]. 食品工业科技, 2014, 35(3): 216-220. |
| [18] | 林群英, 龙良鲲, 葛婷婷, 等. 金针菇和杏鲍菇菇脚酶解条件优化及抗氧化活性评价[J]. 北方园艺, 2016(21): 155-159. |
| [19] | HANCOCK J T, DESIKAN R, NEILL S J. Role of reactive oxygen species in cell signalling pathways[J]. BiochemIical Society Transactions, 2001, 29(Pt 2): 345-350. |
| [20] | ZHENG Z J, SI D Y, AHMAD B, et al. A novel antioxidative peptide derived from chicken blood corpuscle hydrolysate[J]. Food Reseach Internatinal, 2018, 106: 410-419. |
| [21] | SHEIH I C, WU T K, FANG T J. Antioxidant properties of a new antioxidative peptide from algae protein waste hydrolysate in different oxidation systems[J]. Bioresourse Technology, 2009, 100(13): 3419-3425. |
| [22] | CAO M D, LI W H, LI H, et al. Antioxidant and ACE inhibitory activities of peptides prepared from adzuki bean by semi-solid enzymatic hydrolysis[J]. Food Bioscience, 2022, 47: 101620. |
| [23] | KHEROUFI A, BRASSESCO M E, CAMPOS D A, et al. Functional properties of peptides obtained from whey proteins by ficin extract hydrolysis[J]. Food Bioscience, 2022, 47: 101707. |
| [24] | REN J Y, ZHAO M M, SHI J, et al. Optimization of antioxidant peptide production from grass carp sarcoplasmic protein using response surface methodology[J]. LWT-Food Science and Technology, 2008, 41(9): 1624-1632. |
| [25] | DEL MAR CONTRERAS M, HERNÁNDEZ-LEDESMA B, AMIGO L, et al. Production of antioxidant hydrolyzates from a whey protein concentrate with thermolysin: Optimization by response surface methodology[J]. LWT-Food Science and Technology, 2011, 44(1): 9-15. |
| Viewed | ||||||
|
Full text |
|
|||||
|
Abstract |
|
|||||