学术信息

贾英民教授团队在Journal of Food Measurement and Characterization等四个期刊上发表四篇论文

 

近期,我院贾英民教授团队在国际期刊上连续发表四篇酶蛋白相关学术论文。

第一篇题为Purification and characterization of a new xylanase with excellent stability from Aspergillus flavus and its application in hydrolyzing pretreated corncobs发表在《Protein Expression and Purification》期刊上。本研究实现盐析分级和凝胶过滤层析两步法快速纯化木聚糖酶(AfXynA),其分子量为20.2 kDa,是首次发现黄曲霉能分泌如此大小的木聚糖酶。AfXynA的比酶活力为838.2 U/mg,显著高于其它的黄曲霉木聚糖酶。AfXynA的酶学稳定性良好,且能完全降解榉木木聚糖并生成聚合度丰富的木寡糖产物;它还能直接降解预处理的玉米芯,主要生成木二糖和木三糖,表现出了它在制备和生产低聚木糖时的潜在优势。

第二篇题为Purification and characterization of a novel β-glucosidase from Aspergillus flavus and its application in saccharification of soybean meal发表在《Preparative Biochemistry & Biotechnology》期刊上。本研究获得一个新发现的β-葡萄糖苷酶(AfBglA),表现出优良的酶学稳定性,在55℃及以下温度、pH 3.5-9.0范围内均能保持稳定,并能耐受多种金属离子、金属螯合剂、表面活性剂、还原剂等以及不同种类的蛋白酶对其酶活力的影响。此外,AfBglA还具备良好的葡萄糖耐受性,其耐受能力显著优于其它报道。AfBglA可有效提高豆饼中葡萄糖的含量,有助于增强豆类饲料中可吸收糖的比例,表明β-葡萄糖苷酶AfBglA具备潜在的实用价值。

第三篇题为Preparation and assessment of bioactive extracts having antioxidant activity from rice bran protein hydrolysates发表在《Journal of Food Measurement and Characterization》期刊上。本研究以水解度(DH)、总酚含量(TPC)和抗氧化活性为指标,分别考察了不同蛋白酶水解米糠蛋白浓缩物(RBPC)生产抗氧化肽的特性。综合评价而言,风味蛋白酶是最优良的蛋白酶水解剂,且在2 h时达到最佳水解效果。此时,TPC893.75±0.57mg GAE/100gDPPH活性为83.68±0.97%ABTS活性为35.11±0.66%,金属螯合活性为53.90±0.13%。可见,风味蛋白酶消化RBPC产生的水解产物中含有天然的食品抗氧化剂活性成分,这为开发其成为天然食品添加剂奠定着良好基础。

第四篇题为脱脂米糠和米糠浓缩蛋白的抗氧化活性、氨基酸、酚酸及功能特性的评价发表在《Progress in Nutrition》期刊上。本篇论文分别研究了脱脂米糠(DRB)和米糠蛋白浓缩物(RBPC)的抗氧化能力、氨基酸组成和酚酸含量,并对DRBRBPC的功能特性进行了评价。结果表明,DRBRBPC均具有良好的抗氧化活性,RBPC中必需氨基酸的丰度要高于DRB,而DRB中酚酸的含量却高于RBPCRBPCDRB都具良好的乳化性能和起泡性能,但RBPC表现出的特性更好。总的来说,DRB属于良好的天然抗氧化剂,很可能用作食品添加剂的廉价替代品;此外,RBPC作为功能性食品也有很好的前景,有望在未来得到有效的应用。

文章信息:

[1] Zhou Chen, Ahmed A. Zaky, Yangliu Liu, Yaoyao Chen, Lu Liu, Siting Li, Yingmin Jia*. Purification and characterization of a new xylanase with excellent stability from Aspergillus flavus and its application in hydrolyzing pretreated corncobs. Protein Expression and Purification, 2019, 154: 91-97.

[2] Zhou Chen, Yangliu Liu, Lu Liu, Yaoyao Chen, Siting Li, Yingmin Jia*. Purification and characterization of a novel β-glucosidase from Aspergillus flavus and its application in saccharification of soybean meal. Preparative Biochemistry & Biotechnology, 2019, 49(7): 671-678.

[3] Ahmed A. Zaky, Zhou Chen, Yangliu Liu, Siting Li, Yingmin Jia*. Preparation and assessment of bioactive extracts having antioxidant activity from rice bran protein hydrolysates. Journal of Food Measurement and Characterization, 2019, 13(4): 2542-2548. 

[4] Ahmed A. Zaky, Zhou Chen, Ming Qin, Meizi Wang, Yingmin Jia*. Assessment of antioxidant activity, amino acids, phenolic acids and functional attributes in defatted rice bran and rice bran protein concentrate. Progress in Nutrition, 2020, 22(4). DOI: 10.23751/pn.v22i4.8971.