Biotechnology Division, National Ins for Interdisciplinary Science and Technology, CSIR, Trivandrum 695 019, India.
J Food Sci. 2012 Jul;77(7):C791-7. doi: 10.1111/j.1750-3841.2012.02773.x.
The aim of the present study was to evaluate the efficiency of amino peptidase (AP) from Streptomyces gedanensis to produce protein hydrolysates (PHs) with better antioxidant, nutritional, and functional properties and to compare it with the PHs produced by commercial protease. Three proteins, soy, casein, and wheat protein were employed to produce their hydrolysates by applying 2% (w/w) AP at optimal conditions of pH 8.5 and temperature 55 °C. The results disclosed that the degree of hydrolysis ranges from 15.93 to 20.68% after 6 h showed better antioxidant activity and functional properties such as solubility, foaming properties, and water holding capacity than the commercial protease treated hydrolysates. AP treated PHs were enriched in Glu followed by Leu, Tyr, Lys, Phe, Asp, Met, His, Ile, Ala, and Val. Therefore, S. gedanensis AP would be an attractive microbial AP with high potential for the preparation of PHs which could offer industrial applications especially in the realm of producing food formulations as food additives in medicine and sport.
AP from S. gedanensis was found to be the most effective enzyme to produce PHs with good antioxidant, nutritional, and functional properties. The antioxidant and essential amino acids of AP treated PHs unveiled that this amino peptidase could give credence to eliminate the bitter taste by hydrolysis of peptides and could offer interesting possibilities for industrial applications, including debittering of protein hydrolysates. The findings could be useful in the food industry especially in the realm of producing food formulations requiring high protein supplements.
本研究的目的是评估来自链霉菌 gedanensis 的氨基肽酶 (AP) 生产具有更好抗氧化、营养和功能特性的蛋白水解物 (PHs) 的效率，并将其与商业蛋白酶生产的 PHs 进行比较。三种蛋白质，大豆蛋白、酪蛋白和小麦蛋白，在 pH8.5 和温度 55°C 的最佳条件下，应用 2%（w/w）AP 生产其水解物。结果表明，6 h 后水解度在 15.93%至 20.68%之间，表现出比商业蛋白酶处理的水解物更好的抗氧化活性和功能特性，如溶解度、泡沫特性和持水能力。AP 处理的 PHs 富含 Glu，其次是 Leu、Tyr、Lys、Phe、Asp、Met、His、Ile、Ala 和 Val。因此，S. gedanensis AP 将是一种有吸引力的微生物 AP，具有很高的制备 PHs 的潜力，可提供工业应用，特别是在生产食品配方作为医药和运动领域的食品添加剂方面。
发现来自链霉菌 gedanensis 的 AP 是生产具有良好抗氧化、营养和功能特性的 PHs 的最有效酶。AP 处理的 PHs 的抗氧化剂和必需氨基酸表明，这种氨基肽酶可以通过水解肽来消除苦味，并为工业应用提供有趣的可能性，包括蛋白水解物的脱苦。这些发现可能对食品工业有用，特别是在需要高蛋白补充剂的食品配方生产领域。
