The effect of microwave pretreatment on enzymatic hydrolysis time of edible mushroom (Agaricus bisporus) protein by trypsin enzyme and production of antioxidant peptides

Bioactive peptides are actually specific protein parts that, in addition to nutritional value, have positive effects on body function and conditions that lead to health effects. The combined use of pretreatment and enzymatic hydrolysis causes changes in the physical and chemical properties of hydrolyzed proteins. Microwave pretreatment is a well-known strategy to increase the accessibility of hydrolysis-sensitive bonds, facilitating enzyme cleavage sites and exposure to proteases. The aim of this research was to investigate the effect of hydrolysis time and also the effect of microwave pretreatment on enzymatic hydrolysis of edible mushroom (Agaricus bisporus) protein by trypsin enzyme to produce antioxidant peptides. To conduct this research, first, edible mushrooms were turned into powder after purchase from the market and conducting related processes. In this research, hydrolyzed edible mushroom was produced using trypsin enzyme without pretreatment and with microwave pretreatment at different powers of 120, 200, and 280W and time intervals of 30, 60, 90, 120, 150, 180 and 210 minutes. The antioxidant properties of the hydrolysed samples (DPPH radical scavenging activity, iron chelating power, iron ion reduction power and total antioxidant activity) were evaluated and compared. The results showed that in most of the experiments, pretreatment with microwaves decreased the time of obtaining and increased the antioxidant capacity of the samples, so that the samples pretreated with microwave power of 120W showed higher antioxidant power compared to the other treated samples. In all antioxidant tests, the sample pre-treated with microwave with power 120W and hydrolysed at 90minutes showed higher antioxidant performance, and therefore it is considered as suitable treatment.