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一种具有广泛基质特异性的性氨基酶:探索其催化潜力和在盐发酵食品中的应用

Jing Hou¹, Ya-Ling Mao¹, Yi-Hui Lu¹

¹School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, People's Republic of China.

Journal of food science

|April 24, 2025

概括

来自Haladaptatus litoreus*的一种新型性氨基酶,AP_Hap,在高盐条件下表现出强大的活性. 这种酶增强了鱼类蛋白质的水解,为高盐发酵食品生产提供了潜力.

科学领域:

生物化学生物化学
酶学是一种酶学.
食品科学食品科学食品科学

背景情况:

性氨基酶是高盐发酵食品中蛋白质水解的关键生物催化剂.
从极端动物中鉴定新型酶的特征可以产生有价值的工业应用.

研究的目的:

为了识别和表征一种新型的M42氨基酶,该氨基酶来自性古物 *Haladaptatus litoreus*.
评估该酶的潜力,指定APHAP,在高盐环境中进行蛋白质水解,特别是在食品加工中.

主要方法:

从Haladaptatus litoreus*中分离并鉴定了M42氨基酶 (AP_Hap) 的存在.
确定最佳反应条件 (盐度,温度,pH值) 和基质的特异性.
酶活性测定,包括Vmax和Km的确定.
在高度条件下,AP_Hap用于鱼蛋白水解的应用.

主要成果:

在2-2.5M NaCl,60°C和pH 7.5下,AP_Hap的功能最佳,在各种条件下表现出广泛的稳定性.
该酶对有机溶剂和表面活性剂表现出异常的耐受性.
APHAP具有广泛的基质谱,在Leu-p-nitroaniline上具有很高的活性 (Vmax = 5.28 μmol/min/mg,Km = 0.59 mM).
鱼类蛋白质通过AP_Hap的水解显著增加了总的自由氨基酸,特别是甜味和乌玛米类型.

结论:

AP_Hap是第一个从*Haladaptus*属中特征化的性,中性M42氨基酶.
它强大的环性质和广泛的基质特异性使其成为高盐发酵食品生产的有希望的生物催化剂.
AP_Hap可以提高工业食品加工中的蛋白质水解的效率和质量.

关键词:

氨基胺酶的使用方法酵素性质酵素性质酵素性质类的古生物学家高盐的发酵食品高盐的发酵食品蛋白质的水解蛋白质的水解.

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