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使用微生物蛋白酶从蛋白质废物中制备的具有乳化特性的化物
1Department of Biotechnology, School of BioSciences and Technology, Vellore Institute of Technology, Vellore, Tamil Nadu 632014 India.
Food science and biotechnology
|May 16, 2024
概括
研究人员隔离了分泌蛋白酶的细菌,从花生蛋糕中制造出植物性蛋白质水解剂. 在食品应用中,VITPM11蛋白酶显示出高活性和有益性质.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 生物技术是生物技术.
背景情况:
- 植物性蛋白质水解剂是有价值的食品成分.
- 使用微生物蛋白酶的酶化水解为生产这些水解剂提供了一种可持续的方法.
- 花生蛋糕是一种未充分利用的富含蛋白质的副产品.
研究的目的:
- 为了分离能够水解蛋白质废物的蛋白酶分泌细菌.
- 用于食品工业应用,描述由精选的细菌蛋白酶产生的花生蛋糕水解剂.
主要方法:
- 蛋白酶分泌细菌的分离和选择 (*Aneurinibacillus migulanus* VITPM11和 *Aneurinibacillus aneurinilyticus* VITPS07).这些细菌可以分离和分离蛋白酶分泌细菌.
- 使用细菌蛋白酶制备花生蛋糕水解剂.
- 蛋白酶活性的表征,裂变特异性 (类似于等离子体,类似于弹性酶) 和水解性质 (水解度,可溶性,乳液稳定性,泡稳定性).
- 使用expasy工具对蛋白质酶分裂部位的生物信息预测.
主要成果:
- 来自 *Aneurinibacillus migulanus* VITPM11 的蛋白酶表现出最大的活性 (325.8 U/mL),并证明了适用于食品应用的特性.
- 该VITPM11蛋白酶显示了高水解度 (32.03%),溶解度 (88.5%),乳液稳定性 (89.76%) 和泡稳定性 (68.67%).
- 预测VITPM11蛋白酶的裂变特异性与等离子素相似,VITPS07与弹性酶相似.
结论:
- 细菌蛋白酶,特别是来自*Aneurinibacillus migulanus* VITPM11,在化花生蛋糕蛋白质方面是有效的.
- 由此产生的化物具有有利的功能性质,表明它们在食品工业中的应用潜力.
- 生物信息学分析支持对蛋白酶活性和分裂部位的实验发现.
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