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首页> 外文期刊>Australian Journal of Dairy Technology >Microencapsulated enzymes from Aspergillus oryzae accelerate cheddar cheese ripening and enrich biologically active peptide profile.
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Microencapsulated enzymes from Aspergillus oryzae accelerate cheddar cheese ripening and enrich biologically active peptide profile.

机译：米曲霉微囊化酶可促进切达干酪成熟并丰富生物活性肽。

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摘要

The delivery of calcium-alginate encapsulated peptidase, Flavourzyme from Aspergillus oryzae to enhance the proteolytic maturity of cheddar cheese was investigated. Cheeses with and without encapsulated enzymes were prepared and stored at 9 degrees C for assessment of proteolytic maturity during ripening (0, 1 and 10 weeks). SDS-PAGE analysis of water-insoluble fractions clearly demonstrated that hydrolysis of casein after three months of maturity was significantly increased in the experimental cheese, in particular, alpha and kappa casein (CN) were largely degraded. The water-soluble fractions were subjected to RP-HPLC on C18 column for analysis of peptide profile. A large number of low molecular weight peptides were identified in experimental cheeses compared to the control cheese, and some of the peptides were unique to the experimental cheese and accumulated during ripening. Six of the identified peptides were purified on the same column using a binary gradient. N-terminal amino acid sequence analysis of identified new peptides were (P1:Leu-Thr-Glu; P3:Asp-Val-Pro-Ser-Glu) and relatively abundant stable peptides (P2, P4: Arg-Pro-Lys-His-Pro-Ile; P5:Arg-Pro-Lys-His-Pro-Ile-Lys and P6) and they mainly originated from alpha s1-CN and beta -CN. Three of the identified peptides (P1, P2, P3 and P4) are known to be biologically active, and P1 and P3 were only present in the experimental cheese, suggesting that the encapsulated fungal peptidase derived from Aspergillus oryzae not only accelerated cheese ripening but has the potential to enrich the bioactive peptide profile in cheddar cheese.
机译：研究了从米曲霉递送海藻酸钙包封的肽酶，风味酶Flavourzyme以增强切达干酪的蛋白水解成熟性。制备具有和不具有包封的酶的奶酪，并将其存储在9摄氏度下，以评估成熟期间（0、1和10周）的蛋白水解成熟度。对水不溶部分的SDS-PAGE分析清楚地表明，在实验奶酪中，酪蛋白在三个月成熟后的水解显着增加，尤其是α和Kappa酪蛋白（CN）大大降解。将水溶性级分在C 18 柱上进行RP-HPLC分析，以分析肽谱。与对照干酪相比，在实验干酪中鉴定出大量低分子量肽，其中一些肽是实验干酪所特有的，并在成熟过程中积累。使用二元梯度在同一色谱柱上纯化了六种鉴定出的肽。鉴定出的新肽段的N端氨基酸序列分析为（P1：Leu-Thr-Glu; P3：Asp-Val-Pro-Ser-Glu）和相对丰富的稳定肽段（P2，P4：Arg-Pro-Lys-His -Pro-Ile; P5：Arg-Pro-Lys-His-Pro-Ile-Lys和P6），它们主要来源于alpha s1 -CN和beta -CN。已知其中三个已鉴定的肽（P1，P2，P3和P4）具有生物活性，并且P1和P3仅存在于实验干酪中，这表明米曲霉米曲霉衍生的包封的真菌肽酶不仅加速了奶酪的成熟，而且具有丰富切达干酪中生物活性肽的潜力。

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