College of Life Science and Technology, Wuhan Polytechnic University, Wuhan, 430048, China.
College of Life Science, South-Central University for Nationalities, Wuhan, 430074, China.
World J Microbiol Biotechnol. 2023 Jan 10;39(3):72. doi: 10.1007/s11274-022-03501-3.
Protein hydrolysates are easily digested and utilized by humans and animals, and are less likely to cause allergies. Protein hydrolysis caused by endopeptidases often leads to the exposure of hydrophobic amino acids at the ends of peptides, which consequently causes bitter taste. Microbial aminopeptidases remove the exposed hydrophobic amino acids at the ends of aminopeptides, which improves taste, allowing for easier production. This processe is attacking significant attention from industry and laboratories. Aminopeptidases selectively hydrolyze peptide bonds from the N-terminal of proteins or peptides to produce free amino acids. Aminopeptidases can be classified into leucine, lysine, methionine and proline aminopeptidases by hydrolyzed N-terminal residues; metallo-, serine- and cysteine- aminopeptidases by the reaction mechanisms; dipeptide and triphoptide enzymes by the released number of amino acid residues at the end of hydrolyzed peptides; or acidic, neutral and basic aminopeptidases by their optimal hydrolysis pH. Commercial aminopeptidases are generally produced by microbial fermentation, and are mainly applied in the debittering of protein hydrolysates, the deep hydrolysis of protein, and the production of condiments, cheese, and bioactive peptides, as well as for disease detection in the medical industry.
蛋白质水解产物容易被人类和动物消化和利用，并且不太可能引起过敏。内肽酶引起的蛋白质水解通常会导致肽末端疏水性氨基酸的暴露，从而导致苦味。微生物氨肽酶去除氨肽末端暴露的疏水性氨基酸，从而改善味道，使生产更容易。这一过程引起了工业界和实验室的极大关注。氨肽酶选择性地从蛋白质或肽的 N 末端水解肽键，产生游离氨基酸。根据水解的 N 末端残基，氨肽酶可分为亮氨酸、赖氨酸、蛋氨酸和脯氨酸氨肽酶；根据反应机制，可分为金属、丝氨酸和半胱氨酸氨肽酶；根据水解肽末端释放的氨基酸残基数，可分为二肽和三肽酶；根据其最佳水解 pH 值，可分为酸性、中性和碱性氨肽酶。商业氨肽酶通常通过微生物发酵生产，主要应用于蛋白质水解产物的脱苦、蛋白质的深度水解、调味品、奶酪和生物活性肽的生产，以及医疗行业的疾病检测。
