文献类型：期刊文献

英文题名：Efficient degradation of soybean protein B3 subunit in soy sauce by ultrasound-assisted prolyl endopeptidase and its primary mechanism

作者：Zhang, Zhankai[1];Shan, Pei[1];Zhang, Zhi-Hong[1];He, Ronghai[1];Xing, Limin[2];Liu, Jianbin[2];He, Degui[2];Ma, Haile[1];Wang, Zejian[3];Gao, Xianli[1]

机构：[1]Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Peoples R China;[2]Honworld Grp Ltd, 299 Zhongxing Ave, Huzhou 313000, Peoples R China;[3]East China Univ Sci & Technol, State Key Lab Bioreactor Engn, Shanghai 200237, Peoples R China

年份：2023

卷号：429

外文期刊名：FOOD CHEMISTRY

收录：;EI(收录号：20233114458680);WOS:【SCI-EXPANDED(收录号:WOS:001050128200001)】；

基金：Funding This study was supported by the National Natural Science Founda-tion of China (32071471) , Primary Research & Development Plan of Jiangsu Province (BE2020329) , Key R & D Plan of Shandong Province (2022CXGC010603) , Guangdong Provincial Key Laboratory of Advanced Biofermentation Technology Enterprise in Flavoring & Food (2017B030302002) .

语种：英文

外文关键词：Soy sauce; Ultrasound; Prolyl endopeptidase; Soybean protein; Aspergillus oryzae; Aspergillus niger

摘要：Prolyl endopeptidase can partially degrade soybean protein B3 subunit and alleviate soy sauce secondary precipitate. In this study, the influences of ultrasound-assisted prolyl endopeptidase on the degradation of soybean protein B3 subunit of soy sauce and primary mechanism were investigated using SDS-PAGE, MALDI-TOF-MS, circular dichromatic spectrometer, fluorescence spectra, etc. Results showed that ultrasound-assisted prolyl endopeptidase enhanced 72% degradation rate of B3 subunit and reduced soy sauce secondary precipitate remarkably, meanwhile significantly increased content of organic taste compounds of soy sauce compared with control (p < 0.05). Sonication markedly reduced percentage of & alpha;-helix and increased percentage of random coil, made hydrophobic amino acids inside prolyl endopeptidase exposed to its surface and enhanced its flexibility, which facilitated the binding of prolyl endopeptidase active center with B3 subunit and finally enhanced the latter's degradation rate and appearance quality of soy sauce. This work laid a foundation for solving soy sauce secondary precipitate.