A highly active esterase from Lactobacillus helveticus hydrolyzes chlorogenic acid in sunflower meal to prevent chlorogenic acid induced greening in sunflower protein isolates

A highly active esterase from Lactobacillus helveticus hydrolyzes chlorogenic acid in sunflower meal to prevent chlorogenic acid induced greening in sunflower protein isolates
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来自瑞士乳杆菌的高活性酯酶水解向日葵粕中的绿原酸,以防止向日葵分离蛋白中绿原酸引起的绿化

DOI:
10.1016/j.foodres.2022.111996
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发表时间:
2022
影响因子:
8.1
通讯作者:
Owens, Cedric P.
Owens, Cedric P.
中科院分区:
农林科学1区
文献类型:
--
作者:
Lo Verde, Christine;Pepra-Ameyaw, Nana Baah;Drucker, Charles T.;Okumura, Tracie L.S.;Lyon, Katherine A.;Muniz, Julia C.;Sermet, Chloe S.;Were Senger, Lilian;Owens, Cedric P.

文献摘要

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绿原酸(CGA)是介于咖啡酸和奎宁酸之间的一种酯。它存在于许多食物中,在碱性pH值下与蛋白质中的游离氨基发生反应,导致葵花籽衍生成分中形成一种不受欢迎的绿色色素。本文介绍了一种高活性绿原酸酯酶的生化特性及其应用。该酶是迄今为止已知的最活跃的CGA酯酶之一,aKmof为0.090 mM, akcatof为82.1 s−1。CGA酯酶很容易重组表达。大肠杆菌产量大,在很宽的pH值和温度范围内都很稳定。研究了葵花籽粕中CGA酯酶的动力学性质,证明了该酶能完全水解葵花籽粕中的CGA。最后,我们发现CGA酯酶处理葵花籽粕可以用碱性提取生产浅棕色的葵花籽蛋白分离物。这项工作将允许在需要中性色食品的应用中更广泛地使用向日葵衍生产品。
Chlorogenic acid (CGA) is an ester between caffeic and quinic acid. It is found in many foods and reacts with free amino groups in proteins at alkaline pH, leading to the formation of an undesirable green pigment in sunflower seed-derived ingredients. This paper presents the biochemical characterization and application of a highly active chlorogenic acid esterase fromLactobacillus helveticus. The enzyme is one of the most active CGA esterases known to date with aKmof 0.090 mM and akcatof 82.1 s−1. The CGA esterase is easily expressed recombinantly inE. coliin large yields and is stable over a wide range of pH and temperatures. We characterized CGA esterase’s kinetic properties in sunflower meal and demonstrated that the enzyme completely hydrolyzes CGA in the meal. Finally, we showed that CGA esterase treatment of sunflower seed meal enables the production of pale brown sunflower protein isolates using alkaline extraction. This work will allow for more widespread use of sunflower-derived products in applications where neutrally-colored food products are desired.