Abstract

ANTIOXIDANT ACTIVITY OF PAPAIN HYDROLYSATES OF OYSTER MUSHROOM (PLEUROTUS OSTREATUS) PROTEIN

Dr.Sundaram Meignanalakshmi, Huldah,J.  Palanisammi. A1 and Dhinakar Raj,G

Abstract

In the present study Oyster mushroom (Pleurotus ostreatus) protein has been isolated and concentration of protein was found to be 12.4mg/ml by biuret method. The total protein was hydrolysed by papain. 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and superoxide free radical scavenging activity of total protein and papain hydrolysate were analysed. Papain hydrolysate was found to be having highest 2,2-diphenyl-1-picrylhydrazyl and superoxide free radical scavenging activity and was purified by using HPLC. Out of four fractions obtained, fraction 2 was found to be having highest 2,2- diphenyl-1-picrylhydrazyl radical scavenging activity of 93.69% and 93.44% of superoxide free radical scavenging activity at 1mg/ml concentration.

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