Abstract
Abstract Enzymatic hydrolysis of chlorella powder is a promising process to prepare high Fischer ratio oligopeptides (HFOPs). However, the relationship between Fischer ratios and enzymatic hydrolysis approaches remains poorly understood. In HFOPs production, directed enzymatic hydrolysis to release aromatic amino acids may be an effective way to increase Fischer ratio. The mutant carboxypeptidase from Aspergillus niger M00988 (cpAR), which has good specificity for hydrophobic amino acids in terminal peptidolysis, and commonly used papain and flavourzyme have been used to prepare HFOPs in this study. cpAR enzyme, flavourzyme The results show that the use of cpAR enzyme can increase the Fischer ratio. With chlorella powder as the raw material, alkaline protease and cpAR enzyme were used for two-step hydrolysis, and then activated carbon adsorption and ultrafiltration were used to prepare HFOPs. The Fischer ratio of oligopeptides reached 37.39, the length of the peptide chain was mainly distributed around 7-9 amino acids.
Highlights
Rapid economic, scientific, and technological developments have improved human living standards
We investigated the relationship between the high Fischer ratio and exoprotease specificity by characterizing the high Fischer ratio oligopeptides (HFOPs) prepared by enzymatic hydrolysis and activated carbon adsorption
We investigated the effects of enzyme specificity on the preparation of HFOPs
Summary
Scientific, and technological developments have improved human living standards. It was generally believed that protein, an important dietary nutrient, would be broken down into free amino acids in the digestive tract for absorption and utilization by the body. Recent studies have shown that proteins are absorbed as oligopeptides as well as amino acids (Shen & Matsui, 2017). Compared with amino acid or protein absorption, oligopeptide absorption does not require digestion. Fischer ratio is the ratio of moles of branched chain amino acid content to aromatic amino acid content. Due to their unique amino acid composition and physiological functions, HFOPs have received significant attention from the food and pharmaceutical industries
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