Abstract
This study reports the biochemical characterization of a protease fromAspergillus oryzaeLBA 01 and the study of the antioxidant properties of protein hydrolysates produced with this protease. The biochemical characterization showed that the enzyme was most active over the pH range 5.0–5.5 and was stable from pH 4.5 to 5.5. The optimum temperature range for activity was 55–60°C, and the enzyme was stable at temperatures below 45°C. The activation energy (Ea) for azocasein hydrolysis and temperature quotient (Q10) were found to be 37.98 kJ mol−1and 1.64–1.53 at temperature range from 30 to 55°C, respectively. The enzyme exhibitedt1/2of 97.63 min and aDvalue of 324.31 at the optimum temperature for activity (57.2°C). Protease fromA. oryzaeLBA 01 was shown as a potentially useful biocatalyst for protein hydrolysis, increasing the antioxidant activities of soy protein isolate, bovine whey protein, and egg white protein from 2.0- to 10.0-fold.
Highlights
Proteases are multifunctional enzymes and represent a fundamental group of enzymes due to diversity of their physiological roles and biotechnological applications [1]
The highest value obtained for the protease activity was observed in run 3 (3,961.30 U⋅g−1), and the lowest was 880.76 U⋅g−1 detected in run 6
In the study of the protease application to protein hydrolysis, the results showed that the antioxidant activity of the proteins increased after their enzymatic hydrolysis
Summary
Proteases are multifunctional enzymes and represent a fundamental group of enzymes due to diversity of their physiological roles and biotechnological applications [1] These enzymes are extremely important in the pharmaceutical, medical, food, and biotechnology industries, accounting for nearly 60% of the whole enzyme market [2]. Aspergillus oryzae (A. oryzae) is a filamentous fungus listed as a “Generally Recognized as Safe (GRAS)” organism by the US Food and Drug Administration. It has a long history of use in the food industry in the production of traditional fermented foods, due to its high proteolytic activity and its use of sugar [5, 6].
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