米曲霉固态发酵豆粕制备肽螯合铜的结构及稳定特性  

Structure and Stability of Copper-Chelating Peptides Produced by Aspergillus oryzae in Solid-State Fermentation on Soybean Meal

作　　者：温子轩 周悦 黄正花 李斌[1] 刘玉环[3] 郑逢曼 曹雷鹏 WEN Zixuan;ZHOU Yue;HUANG Zhenghua;LI Bin;LIU Yuhuan;ZHENG Fengman;CAO Leipeng(Academician Workstation,Jiangxi University of Chinese Medicine,Nanchang 330004,China;School of Food Science and Engineering,South China University of Technology,Guangzhou 510630,China;Engineering Research Center for Biomass Conversion,Ministry of Education,Nanchang University,Nanchang 330047,China;Research Institute of Quality,Safety and Standards of Agricultural Product,Jiangxi Academy of Agricultural Science,Nanchang 330200,China)

机构地区：[1]江西中医药大学院士工作站,江西南昌330004 [2]华南理工大学食品科学与工程学院,广东广州510630 [3]南昌大学生物质转化教育部工程研究中心,江西南昌330047 [4]江西省农业科学院农产品质量安全标准研究所,江西南昌330200

出　　处：《食品科学》2024年第22期85-93,共9页Food Science

基　　金：江西中医药大学博士科研启动项目(2004-5252301011);江西省2023年度研究生创新专项资金项目(YC2023-S150)。

摘　　要：本研究以豆粕为原料,通过米曲霉固态发酵制备可螯合Cu^(2+)的豆粕肽(soybean meal peptide-Cu^(2+),SBMPCu(II)),并探究SBMP-Cu(II)的螯合机制及其结构稳定特性。结果显示1~5 kDa SBMP对Cu^(2+)具有较强的螯合能力,经阴离子交换和凝胶过滤层析纯化后,其螯合Cu^(2+)能力达到(288.47±2.18)mg/g。利用液相色谱-串联质谱分析鉴定出1~5 kDa SBMP中有27个寡肽,其分子质量均小于1500 Da,且酸性氨基酸(天冬氨酸和谷氨酸)和碱性氨基酸(精氨酸、组氨酸、赖氨酸)在螯合Cu^(2+)过程中起关键作用。傅里叶变换红外光谱、X射线衍射、扫描电镜及Zeta电位等分析结果表明SBMP螯合Cu^(2+)的主要活性基团为—COOH和—NH2,且所得SBMP-Cu(II)的结晶度增加,其表面电荷发生中和反应而形成粗糙球形团聚体。此外,SBMP-Cu(II)具有比SBMP更为优异的耐酸、耐热、耐盐性及体外消化稳定性,可作为新型铜补充剂有效提高Cu^(2+)在胃肠道环境的生物可及性。本研究结果可为SBMPCu(II)补充剂的低成本高效制备和豆粕高价值资源化利用提供理论依据和技术支持。This study aimed to prepare copper-chelating peptides from soybean meal(SBMP-Cu(II))using Aspergillus oryzae in solid-state fermentation and to investigate the chelation mechanism,structure and stability of SBMP-Cu(II).The results showed that peptides from soybean meal peptides(SBMP)with molecular masses of 1–5 kDa had a strong chelating capacity toward Cu2+,and the Cu2+chelating capacity reached up to(288.47±2.18)mg/g after purification by weak anionexchange chromatography and gel filtration chromatography.A total of 27 oligopeptides with molecular masses of less than 1500 Da were identified from the 1–5 kDa SBMP by liquid chromatography-tandem mass spectrometry(LC-MS/MS),and acidic(aspartic acid and glutamic acid)and basic amino acids(arginine,histidine and lysine)played a key role in the chelation of Cu2+.Fourier transform infrared spectroscopy(FTIR),X-ray diffraction(XRD),scanning electron microscopy(SEM)and zeta potential analysis showed that the major active groups in SBMP involved in its chelation with Cu2+were–COOH and–NH2,and SBMP-Cu(II)had a higher crystallinity,with the formation of roughly spherical agglomerates caused by the neutralization of charges on the surface.In addition,SBMP-Cu(II)showed stronger resistance to acid,heat and salt as well as higher in vitro digestive stability than SBMP,suggesting that SBMP-Cu(II)has the potential to improve Cu2+bioavailability as a new copper supplement.These results provide a theoretical basis and technical support for the low-cost and efficient preparation of SBMP-Cu(II)supplements and the high-value resource utilization of soybean meal.

关 键 词：豆粕 米曲霉 固态发酵 螯合肽 铜 

分 类 号：Q815[生物学—生物工程]