漆酶降解花生饼中黄曲霉毒素B_(1)的工艺优化及分子对接分析  

Process optimization and molecular docking analysis of laccase degradation of aflatoxin B_(1) in peanut cake

作　　者：曹玲 廖瑞凤 冯江涛 贺军波 齐玉堂 张维农 CAO Ling;LIAO Ruifeng;FENG Jiangtao;HE Junbo;QI Yutang;ZHANG Weinong(College of Food Science and Technology,Wuhan Polytechnic University,Wuhan 430023,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,武汉430023

出　　处：《中国油脂》2024年第5期83-87,共5页China Oils and Fats

基　　金：“十三五”国家重点研发计划课题“油料及其制品加工链条安全控制技术集成与示范”(2020YFC1606805);武汉轻工大学引进(培养)人才科研启动资金(2021RZ072)。

摘　　要：为促进漆酶在花生饼粕中黄曲霉毒素B_(1)(AFB_(1))脱除中的实际应用,以霉变花生饼为实验对象,利用漆酶降解AFB_(1),考察加酶量、体系pH、反应温度、反应时间及料液比对AFB_(1)降解率的影响,优化漆酶降解花生饼中AFB_(1)的工艺条件,并通过分子对接分析漆酶与AFB_(1)的相互作用方式。结果表明:漆酶降解花生饼中AFB_(1)的最优工艺条件为加酶量5 U/g、体系pH 6.0、反应时间48 h、反应温度45℃、料液比1∶10,在此条件下漆酶对花生饼中AFB_(1)的降解率高达83.5%,AFB_(1)残留量为15.8μg/kg,符合国标要求(≤50μg/kg);分子对接分析表明AFB_(1)与漆酶活性空腔中的氨基酸残基His109、Ser110、His111、Ser113、His452、Asp456间形成了氢键网络,漆酶降解AFB_(1)的机制可能与该氢键网络有关。综上,漆酶对花生饼中AFB_(1)具有高效的降解活性,在发霉花生饼脱毒处理中有较大应用前景。In order to promote the practical application of laccase in the removal of aflatoxin B_(1)(AFB_(1))in peanut cake/meal,moldy peanut cake was used as the experimental object to degrade AFB_(1) by laccase.The effects of enzyme dosage,system pH,reaction temperature,reaction time and solid-liquid ratio on the degradation rate of AFB_(1) were investigated,and the process conditions for the degradation of AFB_(1) in peanut cake by laccase were optimized.The interaction model between laccase and AFB_(1) was analyzed by molecular docking.The results showed that the optimal conditions for the degradation of AFB_(1) in peanut cake by laccase were obtained as follows:enzyme dosage 5 U/g,system pH 6.0,reaction time 48 h,reaction temperature 45℃and solid-liquid ratio 1∶10.Under these conditions,the degradation rate of AFB_(1) in peanut cake was as high as 83.5%,and the residual amount of AFB_(1) was 15.8μg/kg,which met the requirements of national standard(≤50μg/kg).Molecular docking results showed that a hydrogen bond network was formed between AFB_(1) and the amino acid residues His109,Ser110,His111,Ser113,His452 and Asp456 in the active cavity of laccase.The mechanism of degradation of AFB_(1) by laccase might be related to the hydrogen bond network.In summary,laccase has high degradability to AFB_(1),which has great application prospect in detoxification treatment of moldy peanut cake.

关 键 词：漆酶 花生饼 AFB_(1) 分子对接 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程] TS201.6[轻工技术与工程—食品科学与工程]