一种来自海洋细菌Virgibacillus sp.sp2T的豌豆蛋白加工蛋白酶  

A Pea Protein Processing Protease from Marine Bacterium Virgibacillus Sp.Sp2T

作　　者：魏桐 包瑞璇 丁闻 吴广浩 卢静 吕明生 王淑军 WEI Tong;BAO Ruixuan;DING Wen;WU Ganghao;LU Jing;LYU Mingsheng;WANG Shujunh(Jiangsu Key Laboratory of Marine Bioresources and EnvironmentKey Laboratory of Marine Biotechnology,Jiangsu Ocean University,Lianyungang 225005,China;Co-Innovation Center of Jiangsu Marine Bio-Industry Technology,Jiangsu Ocean University,Lianyungang 222000,China)

机构地区：[1]江苏海洋大学海洋生物资源与环境重点实验室/海洋生物技术重点实验室江苏海洋大学,江苏连云港225005 [2]江苏省海洋生物产业技术协同创新中心,江苏连云港222000

出　　处：《食品科技》2022年第6期8-15,共8页Food Science and Technology

基　　金：521项目(LYG06521202107);江苏省海洋资源开发研究院基金项目(SH20201204);江苏省研究生创新项目(SJCX20-1310)。

摘　　要：蛋白酶的底物特异性是影响其应用的重要因素之一。以豌豆蛋白为底物筛选出了适用于其深加工的蛋白酶,该酶生产菌株为sp2T,通过16S rDNA鉴定为Virgibacillus sp。该菌最适生长条件为:蔗糖3 g/L、酵母粉10 g/L、pH7.5,25℃培养10 h;最适产酶条件为:木薯淀粉3 g/L、鱼粉蛋白胨10 g/L、NaCl 10 g/L、干酪素10 g/L、初始pH10.0,35℃发酵36 h。豌豆蛋白经菌株sp2T产的蛋白酶酶解后,溶解性、乳化稳定性和抗氧化活性均显著提高;酶解产物对DPPH自由基、超氧阴离子和羟基自由基的IC_(50)分别为3、5 mg/mL和5 mg/mL。该蛋白酶在豌豆蛋白的深加工中具有潜在的应用价值。The substrate specificity of protease is one of the important factors affecting its application.In this paper,pea protein was used as substrate to screen a suitable protease for its further processing,and it was secreted by the strain sp2T.It was identified as Virgibacillus sp.by 16S rDNA.The optimum growth conditions were as follows:sucrose 3 g/L,yeast powder 10 g/L,pH 7.5,culture at 25℃for 10 h.The optimum conditions for enzyme production were cassava starch 3 g/L,fish peptone 10 g/L,NaCl 10 g/L,casein 10 g/L,initial pH 10.0 and fermentation at 35℃for 36 h.The solubility,emulsifying stability,and antioxidant activity of pea protein were significantly improved after enzymatic hydrolysis by the protease produced by strain sp2T.The IC_(50)of the hydrolysate to DPPH,superoxide anion,and hydroxyl radical were 3 mg/mL,5 mg/mL,and 5 mg/mL respectively.The protease has potential application prospect in the intensive processing of pea protein.

关 键 词：碱性蛋白酶 豌豆蛋白 海洋微生物 酶解产物 抗氧化活性 

分 类 号：TS201.33[轻工技术与工程—食品科学]