Food and Fermentation Industries >

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

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

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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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

Cite this article

LIAO Jianhong , DONG Hao , BAI Weidong , ZENG Xiaofang , XIAO Gengsheng , YANG Juan . Effect of γ-glutamylation on improving taste of peanut meal hydrolysate and reducing uric acid[J]. Food and Fermentation Industries, 2024 , 50(17) : 178 -185 . DOI: 10.13995/j.cnki.11-1802/ts.036584

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