High-Level Expression and Substrate-Binding Region Modification of a Novel BL312 Milk-Clotting Enzyme To Enhance the Ratio of Milk-Clotting Activity to Proteolytic Activity
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作者:
Zhang, Yao
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Univ Shanghai Sci & Technol, Sch Med Instrument & Food Engn, Shanghai Engn Res Ctr Food Microbiol, Shanghai 200093, Peoples R ChinaUniv Shanghai Sci & Technol, Sch Med Instrument & Food Engn, Shanghai Engn Res Ctr Food Microbiol, Shanghai 200093, Peoples R China
Zhang, Yao
[1
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Xia, Yongjun
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Univ Shanghai Sci & Technol, Sch Med Instrument & Food Engn, Shanghai Engn Res Ctr Food Microbiol, Shanghai 200093, Peoples R ChinaUniv Shanghai Sci & Technol, Sch Med Instrument & Food Engn, Shanghai Engn Res Ctr Food Microbiol, Shanghai 200093, Peoples R China
Xia, Yongjun
[1
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Liu, Xiaofeng
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Univ Shanghai Sci & Technol, Sch Med Instrument & Food Engn, Shanghai Engn Res Ctr Food Microbiol, Shanghai 200093, Peoples R ChinaUniv Shanghai Sci & Technol, Sch Med Instrument & Food Engn, Shanghai Engn Res Ctr Food Microbiol, Shanghai 200093, Peoples R China
Liu, Xiaofeng
[1
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Xiong, Zhigiang
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Univ Shanghai Sci & Technol, Sch Med Instrument & Food Engn, Shanghai Engn Res Ctr Food Microbiol, Shanghai 200093, Peoples R ChinaUniv Shanghai Sci & Technol, Sch Med Instrument & Food Engn, Shanghai Engn Res Ctr Food Microbiol, Shanghai 200093, Peoples R China
Xiong, Zhigiang
[1
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Wang, Shijie
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Shijiazhuang Junlebao Dairy Co Ltd, Shijiazhuang 050221, Hebei, Peoples R ChinaUniv Shanghai Sci & Technol, Sch Med Instrument & Food Engn, Shanghai Engn Res Ctr Food Microbiol, Shanghai 200093, Peoples R China
Wang, Shijie
[2
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Zhang, Na
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Harbin Univ Commerce, Key Lab Food Sci & Engn Heilongjiang Prov, Harbin 150076, Heilongjiang, Peoples R ChinaUniv Shanghai Sci & Technol, Sch Med Instrument & Food Engn, Shanghai Engn Res Ctr Food Microbiol, Shanghai 200093, Peoples R China
Zhang, Na
[3
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Ai, Lianzhong
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Univ Shanghai Sci & Technol, Sch Med Instrument & Food Engn, Shanghai Engn Res Ctr Food Microbiol, Shanghai 200093, Peoples R ChinaUniv Shanghai Sci & Technol, Sch Med Instrument & Food Engn, Shanghai Engn Res Ctr Food Microbiol, Shanghai 200093, Peoples R China
Ai, Lianzhong
[1
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机构:
[1] Univ Shanghai Sci & Technol, Sch Med Instrument & Food Engn, Shanghai Engn Res Ctr Food Microbiol, Shanghai 200093, Peoples R China
[2] Shijiazhuang Junlebao Dairy Co Ltd, Shijiazhuang 050221, Hebei, Peoples R China
[3] Harbin Univ Commerce, Key Lab Food Sci & Engn Heilongjiang Prov, Harbin 150076, Heilongjiang, Peoples R China
A novel BL312 milk-clotting enzyme (MCE) exhibited high-level expression and remarkable milk-clotting activity (MCA) (865 +/- 20 SU/mL) that was 3.3-fold higher than the control by optimizing induction conditions in recombinant Escherichia. coli harboring pET24a-proMCE. Through substrate-binding region analyses and modification, MCE-G165A was identified from nine mutants and showed a proteolytic activity of 49.4 +/- 2.4 U/mL and an MCA/PA ratio of 18.2, which were respectively 1.9-fold lower and 2.0-fold higher than those of the control. The purified MCE-G165A (28 kDa) exhibited weak alpha(s)-casein, beta-casein, and strong kappa-casein (kappa-CN) hydrolysis levels as assessed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis and reversed-phase high-performance liquid chromatography. The milk-clotting mechanism for MCE-G165A was the primary hydrolysis of Met106-Ala107 and Asn123-Thr124 bonds in kappa-CN, as determined by mass spectrometry. MCE-G165A showed different hydrolysis sites in casein, leading to various functional peptides. Feasible methods for obtaining MCEs suitable as calf rennet substitutes are presented.
机构:University of Shanghai for Science and Technology,Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering
Yao Zhang
Yongjun Xia
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机构:University of Shanghai for Science and Technology,Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering
Yongjun Xia
Phoency F.-H. Lai
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机构:University of Shanghai for Science and Technology,Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering
Phoency F.-H. Lai
Xiaofeng Liu
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机构:University of Shanghai for Science and Technology,Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering
Xiaofeng Liu
Zhiqiang Xiong
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机构:University of Shanghai for Science and Technology,Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering
Zhiqiang Xiong
Jichao Liu
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机构:University of Shanghai for Science and Technology,Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering
Jichao Liu
Lianzhong Ai
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机构:University of Shanghai for Science and Technology,Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering