RRC ID 60334
Author Guo Y, Tu T, Yuan P, Wang Y, Ren Y, Yao B, Luo H.
Title High-level expression and characterization of a novel aspartic protease from Talaromyces leycettanus JCM12802 and its potential application in juice clarification.
Journal Food Chem
Abstract Aspartic proteases are promising fining agents used in the production of fruit juices. In this study, a novel aspartic protease gene (Tlap) was identified in Talaromyces leycettanus JCM12802 and heterologously expressed in Pichia pastoris. Using casein as the substrate, purified recombinant TlAP showed optimal activities at pH 3.0 and 55 °C with a specific activity of 1795.4 ± 62.8 U/mg, and remained stable over a pH range of 3.0-6.0 and at temperatures of 45 °C and below. Moreover, the enzyme was highly resistant to most metal ions and chemical reagents except for Fe3+ and β-mercaptoethanol. When added to apple, orange, grape and kiwi fruit juice, it showed excellent proteolytic activity against haze-forming proteins, decreasing the turbidity by up to 49.9 nephelometry turbidity units (NTU). These favorable enzymatic properties make TlAP attractive for potential use in the juice industry.
Volume 281
Pages 197-203
Published 2019-5-30
DOI 10.1016/j.foodchem.2018.12.096
PII S0308-8146(19)30005-6
PMID 30658748
MeSH Cloning, Molecular Food Microbiology* Fruit and Vegetable Juices* Fungal Proteins / genetics* Fungal Proteins / metabolism Gene Expression Regulation, Fungal Genes, Fungal Hydrogen-Ion Concentration Peptide Hydrolases / genetics Peptide Hydrolases / metabolism* Pichia / genetics Pichia / metabolism Recombinant Proteins / genetics Recombinant Proteins / metabolism Talaromyces / enzymology*
IF 5.399
Times Cited 4
General Microbes JCM12802