从黑曲霉中提取新型绿原酸水解酶制备高品质葵花籽蛋白。

Preparation of high-quality sunflower seed protein with a new chlorogenic acid hydrolase from Aspergillus niger.

机构信息

State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China.

School of Food Science and Technology, Jiangnan University, Lihu Avenue No. 1800, Binhu District, Wuxi, Jiangsu, China.

出版信息

Biotechnol Lett. 2019 May;41(4-5):565-574. doi: 10.1007/s10529-019-02654-w. Epub 2019 Feb 8.

DOI:10.1007/s10529-019-02654-w

PMID:30734149

Abstract

OBJECTIVE

To investigate the biochemical and enzymatic properties of chlorogenic acid hydrolase (ChlH) from Aspergillus niger SD14.721 and its applicability in sunflower seed protein processing.

RESULTS

The ChlH with two identical subunits (97 kDa) was highly stable. Its optimal temperature and pH were determined as 60 °C and pH 7.0. The K towards chlorogenic acid (CGA) was 1.85 μM. Based on its N-terminal sequence (AVDSVDAIFA), the purified ChlH appeared to be a new chlorogenic acid hydrolase. When applied in sunflower seed protein extraction, ChlH removed 99.13% of CGA in sunflower seed pastes, thus the colour of sunflower seed protein (SSP) changed from green to grey and its visual acceptance improved. Meanwhile, the solubility, water absorption capacity, and emulsification stability of SSP were increased 48.39%, 59.32% and 22.92%, respectively.

CONCLUSIONS

A new ChlH was obtained and its feasibility as a CGA-removal tool to obtain high quality SSP was demonstrated.

摘要

目的

研究黑曲霉 SD14.721 中绿原酸水解酶（ChlH）的生化和酶学特性及其在葵花籽蛋白加工中的应用。

结果

该 ChlH 由两个相同的亚基（97 kDa）组成，具有高度稳定性。其最适温度和 pH 值分别为 60°C 和 pH 7.0。对绿原酸（CGA）的 K 值为 1.85 μM。根据其 N 端序列（AVDSVDAIFA），纯化的 ChlH 似乎是一种新的绿原酸水解酶。在葵花籽蛋白提取中应用时，ChlH 可去除葵花籽糊中 99.13%的 CGA，从而使葵花籽蛋白（SSP）的颜色由绿色变为灰色，外观得到改善。同时，SSP 的溶解度、吸水性和乳化稳定性分别提高了 48.39%、59.32%和 22.92%。