枯草杆菌蛋白酶水解对大豆蛋白肽谱变化规律的影响  

Effect of Peptide Mapping Changes of Soy Protein Hydrolyzed by Subtilisin Protease

作　　者：焦艳玲 陶晓露 许伟洲 于文娟 路福平[1] 王洪彬[1] JIAO Yanling;TAO Xiaolu;XU Weizhou;YU Wenjuan;LU Fuping;WANG Hongbin(College of Biotechnology,Tianjin University of Science&Technology,Tianjin 300457,China)

机构地区：[1]天津科技大学生物工程学院,天津300457

出　　处：《食品研究与开发》2023年第19期49-53,117,共6页Food Research and Development

基　　金：国家重点研发计划项目(2021YEC2100300);国家自然科学基金面上项目(31871740)。

摘　　要：该研究针对芽孢菌来源的枯草杆菌蛋白酶对大豆蛋白的水解过程,探究过程中形成肽谱的变化规律。使用高效液相色谱-电喷雾四极杆飞行时间串联质谱检测不同时间点的水解多肽,基于非特异性酶切肽谱鉴定方法,解析多肽序列和组成,展示肽谱的动态变化特征和氨基酸位点种类选择的倾向性。结果发现,枯草杆菌蛋白酶更倾向于酶切大豆蛋白中组氨酸C端、天冬酰胺C端、丙氨酸N端和苏氨酸N端的肽键。The hydrolysis process of soybean protein by subtilisin protease was investigated to explore the peptide mapping changes during this process.High performance liquid chromatography-electrospray quadrupole time-of-flight mass spectrometry was adopted to test hydrolyzation polypeptide in different time periods and investigate the polypeptide sequence and components based on a non-specific peptide mapping identification method.Therefore,the dynamic changes of peptide mapping during enzymatic hydrolysis were revealed.The results indicated that subtilisin protease had a preference for the C-terminal of Histidine and Aspartic and the N-terminal of Threonine and Alanine.

关 键 词：枯草杆菌蛋白酶 大豆蛋白 水解 肽谱 位点倾向性 

分 类 号：TS201.2[轻工技术与工程—食品科学]