蛋白酶对黄酒中苦味多肽pGlu-LFNPSTNPWHSP的降解作用  

Effect of Hydrolysis with Peptidase on Bitter Peptide pGlu-LFNPSTNPWHSP from Huangjiu

作　　者：谢广发 鲁振东 吴殿辉 杨丽霞[2,3,4] 陆健 Xie Guangfa;Lu Zhendong;Wu Dianhui;Yang Lixia;Lu Jian(Zhejiang Shuren University,Laboratory of Pollution Exposure and Health Intervention of Zhejiang Province,College of Biology and Environmental Engineering,Hangzhou 310015;Jiangnan University,National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing,Wuxi 214122,Jiangsu;School of Biotechnology,Jiangnan University,Key Laboratory of Industrial Biotechnology,Ministry of Education,Wuxi 214122,Jiangsu;Jiangnan University,Jiangsu Provincial Research Center for Bioactive Product Processing Technology,Wuxi 214122,Jiangsu)

机构地区：[1]浙江树人学院、浙江省污染暴露与健康干预重点实验室、生物与环境工程学院,杭州310015 [2]江南大学、粮食发酵与食品生物制造国家工程研究中心,江苏无锡214122 [3]江南大学生物工程学院、工业生物技术教育部重点实验室,江苏无锡214122 [4]江南大学、江苏省生物活性制品加工工程技术研究中心,江苏无锡214122

出　　处：《中国食品学报》2023年第3期187-195,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：浙江省绍兴黄酒产业创新综合体科技创新项目;浙江省公益技术研究计划项目(LGN20C200016)。

摘　　要：苦味多肽pGlu-LFNPSTNPWHSP(PGP)是黄酒中的关键苦味物质之一。本文利用6种蛋白酶降解PGP,以PGP降解率和对黄酒品质的影响为评价指标,考察不同蛋白酶在黄酒降苦方面的应用潜能。结果表明,在模拟黄酒溶液中,不同蛋白酶降解PGP的差异较大,其中风味蛋白酶、木谷蛋白酶和酸性蛋白酶的降解效果较好,PGP降解率分别为95.7%,79.8%和24.7%。将其应用于成品黄酒中,3种蛋白酶处理对黄酒的理化指标和挥发性风味物质无明显影响,以风味蛋白酶的降苦效果最佳,PGP降解率为25.2%,苦味强度由7.2降至5.8。利用超高效液相色谱-飞行时间质谱联用技术(UPLC-QTOF-MS)分析不同蛋白酶酶解产物,结果显示风味蛋白酶作用PGP的多个位点,得到苦味强度较低的色氨酸(W)、焦谷氨酰亮氨酸(pGlu-L)等小分子氨基酸和多肽片段,达到降低黄酒苦味的效果。Bitter pyroglutamate peptide pGlu-LFNPSTNPWHSP(PGP)is one of the crucial compounds in Huangjiu.In this paper,six proteases were screened to degrade bitter peptide PGP in the simulated Huangjiu,and the degradation rate of PGP combined with effect on the quality of Huangjiu was studied to evaluate potential application of different proteases in reducing the bitterness of Huangjiu.Results showed different proteases had great differences in the degradation of bitter peptides,among them,flavor protease,papain and acid protease had better degradation effects,reaching 95.7%,79.8%and 24.7%,respectively.Then three effective proteases were applied to commercially Huangjiu,flavor protease had the best effect on reducing bitterness,degradation of PGP reaching 25.2%,and bitterness intensity from 7.2 to 5.8,while volatile compounds had no significant effect.Using ultra-performance liquid chromatography-quadrupole-time-of-flight-MS(UPLC-QTOF-MS),results showed that the flavor protease was a multi-site enzymatic hydrolysis,which could enzymatically hydrolyze PGP to form tryptophan(W)and pyroglutamate leucine(pGlu-L)and other small molecule amino acids and peptide fragments.This study revealed new insights into reducing bitterness of Huangjiu,which may offer a possibility to reduce the bitterness and improve the quality of Huangjiu.

关 键 词：黄酒 苦味多肽 蛋白酶酶解 降苦 

分 类 号：TS262.4[轻工技术与工程—发酵工程]