利用微生物蛋白酶从蛋白质废物中制备具有乳化特性的水解物

IF 2.4 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
D. Padmapriya, C. Shanthi
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引用次数: 0

摘要

植物性蛋白质水解物在食品工业中的应用包括乳化、发泡和延长食品保质期。本研究的目的是分离分泌蛋白酶的细菌水解蛋白质废料,并对所得水解物进行表征,以便应用于食品工业。花生饼水解物的制备使用了两种微生物的蛋白酶,即 Aneurinibacillus migulanus(VITPM11)和 Aneurinibacillus aneurinilyticus(VITPS07)。发现 VITPM11 和 VITPS07 蛋白酶的裂解特异性分别类似于凝血酶和弹性蛋白酶。利用 expasy 工具预测了花生蛋白的蛋白酶裂解位点。VITPM11 蛋白酶在花生饼培养基中的最大活性为 325.8 ± 0.1 U/mL。VITPM11 蛋白酶的水解度(32.03 ± 0.89%)、溶解度(88.5 ± 1.18%)、乳液稳定性指数(89.76 ± 2.80)和发泡稳定性(68.67 ± 1.53%)与生物信息学研究结果有很好的相关性。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Hydrolysates with emulsifying properties prepared from protein wastes using microbial protease

Hydrolysates with emulsifying properties prepared from protein wastes using microbial protease

Hydrolysates with emulsifying properties prepared from protein wastes using microbial protease

Plant-based protein hydrolysates have found applications in food industry for emulsification, foaming, and increasing shelf life of food products. The objective of this study is to isolate protease-secreting bacteria hydrolyzing protein waste, and subjecting the resultant hydrolysates for the characterization for application in the food industry. Peanut cake hydrolysates were prepared using proteases from two microorganisms selected for the purpose, viz., Aneurinibacillus migulanus, VITPM11 and Aneurinibacillus aneurinilyticus, VITPS07. The cleavage specificity of the proteases from VITPM11 and VITPS07 were found to be like plasmin and elastase respectively. The cleaving sites of proteases for peanut proteins were predicted using expasy tool. The protease of VITPM11 had maximal activity of 325.8 ± 0.1 U/mL in peanut-cake media. The degree of hydrolysis (32.03 ± 0.89%), solubility (88.5 ± 1.18%), emulsion stability index (89.76 ± 2.80) and foaming stability (68.67 ± 1.53%) properties of VITPM11 protease correlated well with results from bioinformatic studies.

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来源期刊
Food Science and Biotechnology
Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-
CiteScore
5.40
自引率
3.40%
发文量
174
审稿时长
2.3 months
期刊介绍: The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
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