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J-GLOBAL ID：202102248053097300   整理番号：21A3199459

低脂肪チーズの脂肪酸フレーバ放出を増強するためのBacillus licheniformis NCU CS-5由来の新規リパーゼの発現と特性化【JST・京大機械翻訳】

Expression and characterization of a novel lipase from Bacillus licheniformis NCU CS-5 for application in enhancing fatty acids flavor release for low-fat cheeses

著者 (33件)： Zhao Junxin (State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China) ,  Zhao Junxin (Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China) ,  Zhao Junxin (School of Food Science and Technology, Nanchang University, Nanchang 330031, China) ,  Ma Maomao (State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China) ,  Ma Maomao (Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China) ,  Ma Maomao (School of Food Science and Technology, Nanchang University, Nanchang 330031, China) ,  Yan Xianghui (State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China) ,  Yan Xianghui (Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China) ,  Yan Xianghui (School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China) ,  Zhang Guohua (State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China) ,  Zhang Guohua (Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China) ,  Zhang Guohua (School of Food Science and Technology, Nanchang University, Nanchang 330031, China) ,  Xia Jiaheng (State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China) ,  Xia Jiaheng (Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China) ,  Xia Jiaheng (School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China) ,  Zeng Guibing (State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China) ,  Zeng Guibing (Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China) ,  Zeng Guibing (School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China) ,  Tian Wenran (State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China) ,  Tian Wenran (Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China) ,  Tian Wenran (School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China) ,  Bao Xianliang (State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China) ,  Bao Xianliang (Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China) ,  Bao Xianliang (School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China) ,  Zeng Zheling (State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China) ,  Zeng Zheling (Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China) ,  Zeng Zheling (School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China) ,  Yu Ping (State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China) ,  Yu Ping (Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China) ,  Yu Ping (School of Resource and Environmental and Chemical Engineering, Nanchang University, Nanchang 330031, China) ,  Gong Deming (State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China) ,  Gong Deming (Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China) ,  Gong Deming (New Zealand Institute of Natural Medicine Research, 8 Ha Crescent, Auckland 2104, New Zealand)
資料名： Food Chemistry  (Food Chemistry)
巻： 368  ページ： Null  発行年： 2022年 
JST資料番号： H0766A  ISSN： 0308-8146  資料種別： 逐次刊行物 (A)
記事区分： 原著論文  発行国： イギリス (GBR)  言語： 英語 (EN)

抄録/ポイント： Bacillus licheniformis NCU CS-5由来の新規リパーゼを種々の大腸菌細胞で発現させた。組換え酵素は12時間の大規模発現で最適条件下で0.27mg/mLの蛋白質濃度で高活性(161.74U/mL)を達成した。組換えリパーゼは40°CとpH10.0で最適活性を示し,pH9.0~10.0での96時間のインキュベーション後に80%以上の相対活性を維持した。この典型的なアルカリ性リパーゼは中温条件(30および45°C,96時間)下で活性化した。リパーゼは種々の有機溶媒と金属イオンで適応性の程度を示し,短鎖と中鎖脂肪酸でトリグリセリドに対して高い特異性を示した。異なる基質の中で,リパーゼはpNPPに対して最も強い結合親和性を示した(Km=0.674mM,Vmax=950.196μM/min)。低脂肪チーズの脂肪酸フレーバー放出の増強におけるその応用の実験において,リパーゼはチーズを加水分解し,主に酪酸,ヘキサン酸,カプリル酸及びデカン酸の含量を増加させることが分かった。NMRとGCの結果は,脂肪分解法により低脂肪チーズから遊離した脂肪酸フレーバーを高める可能性を提供した。Copyright 2021 Elsevier B.V., Amsterdam. All rights reserved. Translated from English into Japanese by JST.【JST・京大機械翻訳】

シソーラス用語： NMR【磁気共鳴】 ,  大腸菌 ,  加水分解 ,  *脂肪酸 ,  トリグリセリド ,  基質 ,  脂肪分解 ,  *リパーゼ ,  *桿菌属 ,  中温 ,  有機溶媒 ,  金属イオン ,  インキュベート ,  *Bacillus licheniformis

著者キーワード (5件)： リパーゼ ,  Bacillus licheniformis ,  表現 ,  キャラクタリゼーション ,  低脂肪チーズ

分類 (1件)： チーズ  (FJ12025C)

物質索引 (1件)： 酪酸

タイトルに関連する用語 (11件)： 低脂肪 ,  チーズ ,  脂肪酸 ,  フレーバ ,  放出 ,  増強 ,  Bacillus ,  Cs ,  リパーゼ ,  発現 ,  特性化