食品与发酵工业 >

2024 , Vol. 50 >Issue 17: 178 - 185

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036584

研究报告

γ-谷氨酰基化改善花生粕水解物的呈味效果及黄嘌呤氧化酶抑制作用研究

  • 廖剑洪 ,
  • 董浩 ,
  • 白卫东 ,
  • 曾晓房 ,
  • 肖更生 ,
  • 杨娟
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  • 1(仲恺农业工程学院 轻工食品学院,广东 广州,510225)
    2(仲恺农业工程学院 现代农业工程创新研究院,广东 广州,510225)
第一作者：硕士研究生(杨娟副教授为通信作者,E-mail:yangjuan-sky@zhku.edu.cn)

收稿日期: 2023-07-03

  修回日期: 2023-09-26

  网络出版日期: 2024-10-10

基金资助

广东省农业农村厅农业科技创新及推广项目(2022KJ136);广东省基础与应用基础研究基金项目(2023A1515010934);仲恺农业工程学院研究生科技创新基金项目(KA220160272)

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Effect of γ-glutamylation on improving taste of peanut meal hydrolysate and reducing uric acid

  • LIAO Jianhong ,
  • DONG Hao ,
  • BAI Weidong ,
  • ZENG Xiaofang ,
  • XIAO Gengsheng ,
  • YANG Juan
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  • 1(College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China)
    2(Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China)

Received date: 2023-07-03

  Revised date: 2023-09-26

  Online published: 2024-10-10

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摘要

为提高花生粕的的加工利用价值,以黄嘌呤氧化酶抑制率和感官评价为指标,对花生粕酶解条件及γ-谷氨酰基化条件进行优化,同时分析酶解前后花生粕溶液的蛋白质及氨基酸含量变化,以确定花生粕蛋白的降解情况及γ-谷氨酰肽的合成情况。结果表明,pH 9.0,加酶量0.75%,温度55 ℃,酶解9 h为最佳酶解条件,黄嘌呤氧化酶抑制率可达(60.42±0.80)%。在谷氨酰胺酶添加量为4%,反应4 h下,对酶解产物进行γ-谷氨酰化修饰,其黄嘌呤氧化酶抑制率提高至(74.12±2.23)%(P<0.05),并能改善滋味特性。酶解前花生粕蛋白质分子质量主要集中在10~66 kDa,肽分子质量＞10 kDa 占比高达72.42%,经酶解后＞10 kDa的蛋白质大幅度下降,5~10、3~5、1~3、<1 kDa都有明显增加(P<0.05)。酶解前总游离氨基酸为(11.38±0.78) mg/g,酶解后和γ-谷氨酰化后游离氨基酸含量分别为(88.82±2.80)、(74.86±7.49) mg/g,推测减少的氨基酸转化成了γ-谷氨酰肽。液相色谱-串联质谱联用分析发现γ-谷氨酰化后酶解液中生成了γ-Glu-Arg、γ-Glu-Leu、γ-Glu-Phe、γ-Glu-Met、γ-Glu-Tyr、γ-Glu-Val等肽段,产量约为25.98 mg/g,证明γ-谷氨酰化修饰可提高花生粕的黄嘌呤氧化酶抑制率,同时改善花生粕酶解物的滋味特性。研究结果为花生粕的再加工和产品开发提供理论依据。

关键词： 花生粕; γ-谷氨酰化; 谷氨酰胺酶; 黄嘌呤氧化酶抑制率

本文引用格式

廖剑洪 , 董浩 , 白卫东 , 曾晓房 , 肖更生 , 杨娟 . γ-谷氨酰基化改善花生粕水解物的呈味效果及黄嘌呤氧化酶抑制作用研究[J]. 食品与发酵工业, 2024 , 50(17) : 178 -185 . DOI: 10.13995/j.cnki.11-1802/ts.036584

Abstract

To improve the processing and utilization value of peanut meal, the enzymatic hydrolysis conditions and γ-glutamylation conditions of peanut meal were optimized based on the xanthine oxidase inhibition rate and sensory evaluation.The changes in protein and amino acid contents of peanut meal solution before and after enzymatic hydrolysis were analyzed to determine the degradation of peanut meal protein and the synthesis ofγ-glutamyl peptide.The results showed that pH 9.0, enzyme dosage of 0.75%, temperature of 55 ℃, and enzymatic hydrolysis for 9 h were the best conditions, and the inhibition rate of xanthine oxidase reached (60.42±0.80)%.Under the condition of 4% glutaminase supplementation and 4 h reaction, the xanthine oxidase inhibition rate of the product was increased to (74.12±2.23)% (P<0.05), and the taste characteristics were improved.Before enzymatic hydrolysis, the protein molecular weight of peanut meal was mainly concentrated in the range of 10~66 kDa, peptide molecular weight >10 kDa accounted for 72.42%, after enzymatic hydrolysis, protein >10 kDa decreased significantly, and 5~10, 3~5, 1~3, and <1 kDa increased significantly (P<0.05).The total free amino acids were (11.38±0.78) mg/g before enzymolysis, (88.82±2.80) mg/g after enzymolysis, and (74.86±7.49) mg/g after γ-glutamylated, respectively, which suggested that the reduced amino acids could be converted into γ-glutamyl peptides.It was found by liquid chromatography-tandem mass spectrometry that γ-Glu-Arg, γ-Glu-Leu, γ-Glu-Phe, γ-Glu-Met, γ-Glu-Tyr, γ-Glu-Val, and other peptides were produced in the enzymolysis solution after γ-glutamylation, and the yield was about 25.98 mg/g.It was proved that γ-glutamylation could improve the xanthine oxidase inhibition rate of peanut meal and the taste characteristics of peanut meal hydrolysate.The results provide a theoretical basis for peanut meal reprocessing and product development.

Key words： peanut meal; gamma-glutamylation; glutaminase; inhibition rate of xanthine oxidase

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