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The specificity of an aminopeptidase affects its performance in hydrolyzing peanut protein isolate and zein

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成果类型:
期刊论文
作者:
Lei, Fenfen;Hu, Chuanrong;Zhang, Ni;He, Dongping*
通讯作者:
He, Dongping
作者机构:
[He, Dongping; Zhang, Ni; Lei, Fenfen; Hu, Chuanrong] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.
[He, Dongping; Lei, Fenfen; Hu, Chuanrong] State Adm Grain, Grain & Oil Resources Comprehens Exploitat & Engn, Wuhan 430023, Hubei, Peoples R China.
通讯机构:
[He, Dongping] W
Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.
语种:
英文
关键词:
Amino acids;Bacteriology;Bioactivity;Hydrolysis;Oilseeds;Peptides;Substrates;ACE-inhibitory activity;Amino acid compositions;Amino peptidase;Anti-oxidant activities;Bacillus licheniformis;Peanut protein isolates (PPI);Protein hydrolysis;Substrate specificity;Zein
期刊:
LWT
ISSN:
0023-6438
年:
2019
卷:
102
页码:
37-44
基金类别:
This work was kindly supported by Guangdong Marine Economic Development and Innovation of Regional Demonstration Project ( GD2012-D01-002 ), the Public Science and Technology Research Funds Projects of Ocean (No, 201305018-7 ).
机构署名:
本校为第一且通讯机构
院系归属:
食品科学与工程学院
摘要:
To explore how the substrate specificity of an aminopeptidase (Leu > Glu, Gly, Ala, Val (PreII)) from Bacillus licheniformis SWJS33 (BLAM) affects its performance in hydrolyzing different proteins, peanut protein isolate (PPI) and zein which containing 6.8% and 18.7% Leu respectively were employed as substrates. BLAM increased the degree of hydrolysis of zein more effectively than that of PPI. The aminopeptidase could significantly increase the percentages of Leu and PreII in total free amino acid compared to commercial peptidases. The amino...

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