Das Prem Prakash, Xu Caishuang, Lu Yuping, Khorsandi Azita, Tanaka Takuji, Korber Darren, Nickerson Michael, Rajagopalan Nandhakishore
National Research Council Canada, 110 Gymnasium Pl, Saskatoon, SK S7N 0W9, Canada.
University of Saskatchewan, Department of Food and Bioproduct Sciences, 51 Campus Drive Saskatoon SK S7N 5A8, Canada.
Food Chem (Oxf). 2023 Mar 1;6:100169. doi: 10.1016/j.fochms.2023.100169. eCollection 2023 Jul 30.
Pea () is one of the most abundant and sustainable alternate source of protein. Although pea proteins have good quantities of most of the essential amino acids, they have a limited supply of tryptophan, methionine and cysteine. Moreover, pea proteins have poor techno-functional properties compared to proteins from animal sources, limiting their use in certain food applications. Bioprocessing techniques like solid-state fermentation (SSF) and enzymatic processing have been explored to improve the nutrient profile and functionality of pea proteins. However, there is a lack of information about proteomic changes in the food matrix during fermentation of the pea substrate. In this research, samples during SSF of pea protein isolate with were used for shotgun mass spectrometry (LC-MS/MS) analysis to identify the underlying functional pathways which play direct or indirect roles in enabling the colonization of the substrate leading to potential improvement of functional and nutritional value of pea protein. Results revealed the identity of proteins involved in different metabolic pathways that differed during various stages of SSF. Among them, methionine synthase was identified as an abundant protein, which catalyzes methionine biosynthesis. This might suggest how fermentation processes could be used to improve the presence of sulfur containing amino acids to rebalance the essential amino acid profile and improve the nutritional quality of pea proteins.
豌豆是最丰富且可持续的蛋白质替代来源之一。尽管豌豆蛋白含有大量的大多数必需氨基酸，但色氨酸、蛋氨酸和半胱氨酸的供应有限。此外，与动物源蛋白相比，豌豆蛋白的技术功能特性较差，限制了它们在某些食品应用中的使用。人们已经探索了固态发酵（SSF）和酶处理等生物加工技术来改善豌豆蛋白的营养成分和功能。然而，关于豌豆底物发酵过程中食品基质中蛋白质组变化的信息却很缺乏。在本研究中，使用豌豆分离蛋白与[具体物质]进行固态发酵过程中的样品进行鸟枪法质谱（LC-MS/MS）分析，以确定在使底物定殖从而可能改善豌豆蛋白的功能和营养价值方面发挥直接或间接作用的潜在功能途径。结果揭示了在固态发酵不同阶段不同代谢途径中涉及的蛋白质的身份。其中，甲硫氨酸合酶被鉴定为一种丰富的蛋白质，它催化甲硫氨酸的生物合成。这可能表明发酵过程如何用于提高含硫氨基酸的含量，以重新平衡必需氨基酸谱并改善豌豆蛋白的营养质量。
