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首页> 外文期刊>Journal of the Institute of Brewing >Purification and characterisation of an acid protease from the Aspergillus hennebergii HX08 and its potential in traditional fermentation
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Purification and characterisation of an acid protease from the Aspergillus hennebergii HX08 and its potential in traditional fermentation

机译：汉逊曲霉HX08酸性蛋白酶的纯化，表征及其在传统发酵中的潜力

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摘要

A protease AP3 from Aspergillus hennebergii HX08 was purified by ammonium-sulphate precipitation, followed by anionexchange chromatography and gel filtration. The molecular weight of acid protease AP3 was 33 kDa (SDS-PAGE and MALDI-TOF- MS). The protease AP3 was identified as an acid protease with MALDI-TOF/TOF tandem MS. Its optimal temperature and pH were 60 degrees C and 4.0, respectively. Its K-max and V-max were 57.92 mg/mL and 32.57 U/mL, respectively. The enzyme was active over a broad pH and temperature range (pH 3.0-5.0 and 30-60 degrees C), and exhibited high activity and stability in 2-12%(v/v) ethanol solvent. Subsequent studies suggest that the enzyme presents a relatively high substrate affinity to wheat protein (98% of total activity). Its application to solid-state fermentation of wheat flour with Saccharomyces cerevisiae could increase the hydrolysis degree of wheat protein (28.26%) and amino acid nitrogen concentration of fermented grains (34.21%). Additionally, enhanced S. cerevisiae biomass (37.09%) and alcohol concentration (38.29%) were also observed during the process. Volatile compounds analysis of fermented grains by headspace solid-phase micro-extraction and GC-MS revealed more flavour compounds. These results suggest its potential in food and alcohol industries. Copyright (C) 2017 The Institute of Brewing & Distilling
机译：用硫酸铵沉淀法纯化来自亨斯伯格菌HX08的蛋白酶AP3，然后进行阴离子交换色谱和凝胶过滤。酸性蛋白酶AP3的分子量为33kDa（SDS-PAGE和MALDI-TOF-MS）。 MALDI-TOF / TOF串联MS将蛋白酶AP3鉴定为酸性蛋白酶。其最佳温度和pH分别为60摄氏度和4.0。其K-max和V-max分别为57.92 mg / mL和32.57 U / mL。该酶在较宽的pH和温度范围（pH 3.0-5.0和30-60摄氏度）下具有活性，并且在2-12％（v / v）乙醇溶剂中显示出高活性和稳定性。随后的研究表明，该酶对小麦蛋白具有较高的底物亲和力（占总活性的98％）。将其应用于啤酒酵母固态发酵的面粉中，可提高小麦蛋白的水解度（28.26％）和发酵谷物的氨基酸氮浓度（34.21％）。此外，在此过程中还观察到酿酒酵母生物量（37.09％）和酒精浓度（38.29％）增强。通过顶空固相微萃取和GC-MS分析发酵谷物的挥发性化合物，发现了更多的风味化合物。这些结果表明其在食品和酒精工业中的潜力。版权所有（C）2017酿酒与蒸馏研究所

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  • 来源
    《Journal of the Institute of Brewing》 |2017年第3期|432-441|共10页
  • 作者

    Huang Yongguang; Wang Yuxia; Xu Yan;

  • 作者单位

    Guizhou Univ, Sch Liquor & Food Engn, Guiyang 550025, Guizhou, Peoples R China;

    Yibin Univ, Sch Life Sci & Food Engn, 8 Jiusheng Rd, Yibin 644000, Sichuan, Peoples R China;

    Jiangnan Univ, Sch Biotechnol, Minist Educ,Synerget Innovat Ctr Food Safety & Nu, State Key Lab Food Sci & Technol,Key Lab Ind Biot, 1800 Lihu Ave, Wuxi 214122, Jiangsu, Peoples R China;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Aspergillus hennebergii; acid protease; purification; ethanol; flavour compound;

    机译：亨氏曲霉;酸性蛋白酶;纯化;乙醇;风味化合物;

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