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Specificity of Carboxypeptidases from Actinomucor elegans and Their Debittering Effect on Soybean Protein Hydrolysates

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Abstract

The specificities of carboxypeptidases from Actinomucor elegans were investigated by determining enzymatic activities at pH 7.0 and pH 4.0 with 16 Z-dipeptides and three Z-tripeptides as substrates. The debittering effect was evaluated and the free amino acid compositions of the soybean protein hydrolysates were analyzed before and after treatment with A. elegans extract at pH 7.0 and pH 4.0, with carboxypeptidases from Aspergillus oryzae as control. The results of the enzyme activity determinations indicated that carboxypeptidases from A. elegans prefer hydrophobic substrates, such as Z-Phe-Leu, Z-Phe-Tyr-Leu, and Z-Phe-Tyr. The sensory evaluation and free amino acid composition analysis showed that these carboxypeptidases are efficient tools for decreasing the bitterness of peptides because they liberated the fewest free amino acids, which consisted of 73% hydrophobic amino acids, under acidic conditions. Carboxypeptidases from A. elegans display promising prospects for future applications in the protein hydrolysate industry.

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Acknowledgments

This project was supported by the National Natural Science Foundation of China (grant no. 30770056).

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Authors and Affiliations

  1. Research and Development Center of Food Proteins, College of Light Industry and Food Science, South China University of Technology, Guangzhou, 510641, China

    Jing Fu, Li Li & Xiao-Quan Yang

  2. Bio-resources Key Laboratory of Shanxi Province, Shanxi University of Technology, Hanzhong, 723001, China

    Jing Fu

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  1. Jing Fu
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  2. Li Li
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Correspondence to Li Li.

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Fu, J., Li, L. & Yang, XQ. Specificity of Carboxypeptidases from Actinomucor elegans and Their Debittering Effect on Soybean Protein Hydrolysates. Appl Biochem Biotechnol 165, 1201–1210 (2011). https://doi.org/10.1007/s12010-011-9338-4

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  • DOI: https://doi.org/10.1007/s12010-011-9338-4

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