Structural, functional and antioxidant characteristics of enzymatic hydrolysates from Cantharellus cibarius protein

This study first explored the antioxidant capacity, structural characterization, and functional characteristics of Cantharellus cibarius Fr. protein (CCP) and its enzymatic hydrolysates (CCPHs). CCP was extracted via ultrasonic-assisted alkaline extraction/acid precipitation, and six CCPHs were generated using single (alcalase, neutrase, flavourzyme, bromelain) or two step enzymatic hydrolysis (alcalase-flavourzyme, flavourzyme-alcalase). FA-CCPH showed the highest hydrolysis degree (63.39 ± 0.71 %), optimal DPPH scavenging (IC₅₀ = 1.324 mg/mL) and superior ferric-reducing power (1.19 ± 0.01 at 5 mg/mL). AF-CCPH displayed the most effective ABTS radical scavenging activity (IC₅₀ = 0.328 mg/mL). Enzymatic hydrolysis concentrated particle size distribution, disrupted tertiary structures, reduced hydrophobicity, and altered secondary structure ratios of CCPHs. CCPHs displayed porous and fractured surfaces compared to CCP. Distinct functional properties were observed among hydrolysates. These findings support the potential application of CCPHs as antioxidant ingredients in functional foods.