山东农业科学2026，Vol.58Issue(5)：163-171,9.DOI:10.14083/j.issn.1001-4942.2026.05.018
菌酶协同提升杏鲍菇多糖溶出量及抗氧化活性研究
Enhancement of Pleurotus eryngii Polysaccharide Extraction Amount and Antioxidant Activity by Microbial-Enzyme Synergy
摘要
Abstract
This study aimed to enhance the extraction amount and antioxidant activity of polysaccharides from Pleurotus eryngii through a synergistic process combining complex enzymatic hydrolysis and fermentation,thereby providing theoretical foundations for the deep processing of P.eryngii.On the basis of screening en-zyme types and optimizing the optimal mass ratio of enzyme complex(cellulosease,papain and xylanase at the ratio of 3∶3∶2),single factor tests and response surface methodology were employed to optimize the processes and screen the synergistic interaction modes of enzymatic hydrolysis and fermentation using polysaccharide ex-traction amount and DPPH radical scavenging rate as evaluation indices.The results demonstrated that when enzymatic hydrolysis for 2 h at 50 ℃ and pH 5.0 with 4.0％of enzyme complex dosage(by the mass of mush-room powder),the polysaccharide extraction amount reached 15.07 mg/mL.When fermentation for 12 h under the conditions of adding 1.0％lactic acid bacteria inoculum and the solid-to-liquid ratio of 1∶20,the DPPH radical scavenging rate of the fermented broth of P.eryngii was 94.10％.Under the synergistic mode of enzy-matic hydrolysis followed by fermentation(adding pH 5.0 buffer solution),the polysaccharide extraction a-mount of P.eryngii reached 17.42 mg/mL,and the DPPH radical scavenging capacity reached 96.14％,which increased by 15.59％and 2.17％compared with the optimal enzymatic hydrolysis process alone and the optimal fermentation process alone,respectively.These results demonstrated that the synergistic interaction of enzymatic hydrolysis and fermentation could significantly enhanced both polysaccharide extraction amount and antioxidant capacity of P.eryngii.关键词
菌酶协同/杏鲍菇/多糖/抗氧化活性Key words
Microbial-enzyme synergy/Pleurotus eryngii/Polysaccharides/Antioxidant activity分类
农业科技引用本文复制引用
张剑,刘纬纬,王延圣,弓志青,崔文甲,贾凤娟,常召航,周学政,王文亮..菌酶协同提升杏鲍菇多糖溶出量及抗氧化活性研究[J].山东农业科学,2026,58(5):163-171,9.基金项目
山东省科技型中小企业创新能力提升工程项目(2023TSGC0341) （2023TSGC0341）
山东省重点研发计划(乡村振兴科技创新提振行动计划)(2024TZXD005) （乡村振兴科技创新提振行动计划）
山东省现代农业产业技术体系食用菌产业创新团队产后加工岗位专家项目(SDAIT-07-09) （SDAIT-07-09）
济南市食用菌产业技术创新团队项目 （）
