食品与发酵工业 >

2023 , Vol. 49 >Issue 1: 154 - 159

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031423

研究报告

利用一种新型羧肽酶M32制备低苦味豌豆低聚肽

  • 丁沈利 ,
  • 毛炳杰 ,
  • 陆信曜 ,
  • 诸葛斌 ,
  • 宗红
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  • (江南大学 工业生物技术教育部重点实验室,工业微生物研究中心,江苏 无锡,214122)
第一作者：硕士研究生(宗红副教授为通信作者,E-mail:zonghong163@163.com)

收稿日期: 2022-03-06

  修回日期: 2022-03-24

  网络出版日期: 2023-02-14

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Preparation of low bitterness pea oligopeptide by a new carboxypeptidase M32

  • DING Shenli ,
  • MAO Bingjie ,
  • LU Xinyao ,
  • ZHUGE Bin ,
  • ZONG Hong
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  • (The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, School of Biotechnology, Research Centre of Industrial Microbiology, Wuxi 214122, China)

Received date: 2022-03-06

  Revised date: 2022-03-24

  Online published: 2023-02-14

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摘要

该文研究了利用一种新型羧肽酶M32制备低苦味豌豆低聚肽的方法并进行了功能特性分析。结果表明羧肽酶M32酶解的最适条件为60 ℃,pH 7,酶解时间2 h,底物质量浓度60 g/L;羧肽酶M32结合碱性蛋白酶制备的豌豆低聚肽(pea protein isolate hydrolysed by alkaline protease and carboxypeptidase M32, PPIACP)的溶解性和水解度分别为80.6%和15.4%,与碱性蛋白酶单酶制备的豌豆低聚肽(pea protein isolate hydrolysed by alkaline protease, PPIA)相比,分别提高了37.4%和33.4%;PPIACP中分子质量在0.2~1 kDa的短肽与PPIA相比显著增加(P<0.05),增加了36.2%;鲜味氨基酸提高了3.8%,苦味氨基酸His、Arg、Val、Leu含量显著增加了17.4%(P<0.05),表明羧肽酶M32可将苦味肽C端的疏水性氨基酸(多为苦味氨基酸)释放出来,使其呈游离状态,降低苦味;电子舌结果显示,苦味值由5.09变为3.93,降低了22.8%;鲜味由18.9变为21.7,提高了20.9%;DPPH自由基清除率、·OH清除率分别为98%和90%。综上所述,结合羧肽酶M32的双酶法可以显著降低豌豆低聚肽的苦味并提高其功能特性,该羧肽酶在植物蛋白生物活性肽制备中具有良好的应用前景。

关键词： 羧肽酶M32; 豌豆分离蛋白; 抗氧化; 脱苦; 风味

本文引用格式

丁沈利 , 毛炳杰 , 陆信曜 , 诸葛斌 , 宗红 . 利用一种新型羧肽酶M32制备低苦味豌豆低聚肽[J]. 食品与发酵工业, 2023 , 49(1) : 154 -159 . DOI: 10.13995/j.cnki.11-1802/ts.031423

Abstract

A new carboxypeptidase M32 was used for the preparation and functional characteristics of low bitterness pea oligopeptide. The results showed that the optimum condition for enzymatic hydrolysis by carboxypeptidase M32 were 60 ℃, pH 7, enzymatic hydrolysis time 2 h and substrate mass concentration 60 g/L. The solubility and hydrolysis degree of pea protein isolate hydrolysed by alkaline protease and carboxypeptidase M32 (PPIACP) were 80.6% and 15.4%, respectively, which were 37.4% and 33.4% higher than those of pea protein isolate hydrolysed by alkaline protease (PPIA). The oligopeptide between 0.2-1 kDa in PPIACP were significantly increased (P<0.05) by 36.2% compared to PPIA. The content of bitter amino acids, His, Arg, Val ,and Leu, were significantly increased (P<0.05) by 17.4%, and that of umami amino acids were increased by 3.8%. The electronic tongue analysis showed that the bitterness value changed from 5.09 to 3.93, a decrease of 22.8%. The umami changed from 18.9 to 21.7, an increase of 20.9%. The DPPH radical scavenging activities and the hydroxyl radical scavenging activities were 98% and 90%, respectively. In conclusion, the dual enzymatic method combined with carboxypeptidase M32 can significantly reduce the bitterness of pea oligopeptide and improve their functional characteristics. This carboxypeptidase has a good application in the preparation of plant protein bioactive peptides.

Key words： carboxypeptidase M32; pea protein isolate; antioxidant activity; bitterness removal; flavor

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