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Preparation of high-quality sunflower seed protein with a new chlorogenic acid hydrolase from Aspergillus niger

  • Wenbin ZhangEmail author
  • Yuechen Liu
  • Mengjiao Hu
  • Ruijin Yang
Original Research Paper
  • 12 Downloads

Abstract

Objective

To investigate the biochemical and enzymatic properties of chlorogenic acid hydrolase (ChlH) from Aspergillus niger SD14.721 and its applicability in sunflower seed protein processing.

Results

The ChlH with two identical subunits (97 kDa) was highly stable. Its optimal temperature and pH were determined as 60 °C and pH 7.0. The Km towards chlorogenic acid (CGA) was 1.85 μM. Based on its N-terminal sequence (AVDSVDAIFA), the purified ChlH appeared to be a new chlorogenic acid hydrolase. When applied in sunflower seed protein extraction, ChlH removed 99.13% of CGA in sunflower seed pastes, thus the colour of sunflower seed protein (SSP) changed from green to grey and its visual acceptance improved. Meanwhile, the solubility, water absorption capacity, and emulsification stability of SSP were increased 48.39%, 59.32% and 22.92%, respectively.

Conclusions

A new ChlH was obtained and its feasibility as a CGA-removal tool to obtain high quality SSP was demonstrated.

Keywords

Aspergillus niger Chlorogenic acid Chlorogenic acid hydrolase Enzyme properties Sunflower seed protein 

Notes

Acknowledgements

This work was supported by the National High Technology Research and Development Program of China (2013AA102103); the National Natural Science Foundation of China (31401635); and national first-class discipline program of Food Science and Technology (JUFSTR20180202).

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Copyright information

© Springer Nature B.V. 2019

Authors and Affiliations

  1. 1.State Key Laboratory of Food Science and TechnologyJiangnan UniversityWuxiChina
  2. 2.School of Food Science and TechnologyJiangnan UniversityWuxiChina

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