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食品研究与开发:2023,44(19):49-53
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枯草杆菌蛋白酶水解对大豆蛋白肽谱变化规律的影响
(天津科技大学生物工程学院,天津 300457)
Effect of Peptide Mapping Changes of Soy Protein Hydrolyzed by Subtilisin Protease
(College of Biotechnology,Tianjin University of Science&Technology,Tianjin 300457,China)
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投稿时间:2023-05-19    
中文摘要: 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。
Abstract: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 timeof-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.
文章编号:202319007     中图分类号:    文献标志码:
基金项目:国家重点研发计划项目(2021YEC2100300));国家自然科学基金面上项目(31871740)
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