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净化和表征一种新型低温蛋白酶BSLT,具有化小麦质的高潜力
Shijie Liu1,2,3, Kai Wang1,3, Xinyue Lin1,3
1School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China.
Journal of agricultural and food chemistry
|January 29, 2026
概括
一种新型的低温蛋白酶,BsLT,是从细菌细菌中净化出来的. 这种酶由于其活性和修改小麦质的能力,显示出食品加工应用的潜力.
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:
- 低温蛋白酶在降低温度下提供高反应速率.
- 食品蛋白质的酶修饰对于改善功能至关重要.
研究的目的:
- 从 Bacillus subtilis XZ1-5.5 中提取和描述一种新的低温蛋白酶,BsLT.
- 评估BSLT在修改小麦质食品应用中的潜力.
主要方法:
- 使用标准生化技术净化BSLT.
- 酶活性在不同温度和pH值下进行测定.
- 基质特异性和运动分析 (Km,Vmax).
- 在水解后评估小麦质修饰和功能性质.
主要成果:
- BsLT (17 kDa) 经过净化,其特定活性增加了10.08倍 (59,675.22 U/mg).
- 在20°C和pH7.0下观察到最佳活性. Tween-80,Tween-20和DMSO增强了活性,但Cu2+,Fe3+和H2O2.2抑制了活性.
- BsLT的水解显著增加了小麦质的溶解性 (150 mg/mL) 和抗氧化能力 (OH基:65%,DPPH:79%,ABTS:60%).
结论:
- BsLT是一种新型的低温蛋白酶,在食品加工方面具有显著的潜力.
- BsLT有效地修改小麦质,增强其可溶性和抗氧化特性.
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