Enzymatic Characterization of Alanine Aminopeptidase from Turkey Skeletal Muscle

doi:10.7506/spkx1002-6630-201309042

Abstract

Abstract:

An alanine aminopeptidase (AAP, EC 3.4.11.14) was purified from turkey skeletal muscle by using 45%—65%
ammonium sulphate fractionation, its enzymatic properties and the effect of salt and its hydrolysis products on enzyme activity
was studied. The results showed that optimal reaction temperature of AAP was 37—39 ℃, and the optimal pH was approximately
6.8—7.5. In addition, 0.8 mol/L NaCl revealed the inhibition on the activity of AAP by 10% so that salt had a weakly inhibitory
function to AAP activity. Alanine (Ala), as the major hydrolysis product, almost had no inhibitory effect on AAP, while the other
amino acids had significant feedback inhibition (P ＜ 0.05) on AAP. We found that 100 mmol/L phenylalanine (Phe), lysine (Lys),
leucine (Leu) and methionine (Met) could inhibit the activity of AAP, and the sequence of inhibitory is Phe ＞ Lys ＞ Leu ＞ Met.

Key words: turkey, alanine aminopeptidase, salt, amino acids, feedback inhibition

CLC Number:

Q814.1

TIAN Tian，WEI Yan-ling，HE Li-chao，RUAN Gui-ping，ZHANG Ying-yang，ZHANG Jian-hao*. Enzymatic Characterization of Alanine Aminopeptidase from Turkey Skeletal Muscle[J]. FOOD SCIENCE, 2013, 34(9): 205-209.

References

[1]Flores M, Aristoy M-C, Toldrá F.Hydrolysis of alanine oligopeptides by porcine muscle alanyl Aminopeptidase[J].Zeitschrift Fur Lebensmittel-Untersuchung Und-Forschung A-Food Research and Technology,1999,208:264-266
[2] 赵改名. 肌肉蛋白水解酶在金华火腿加工过程中作用的研究[D]. 南京; 南京农业大学, 2004
[3]黄蓉，刘敦华.火鸡产业发展状况[J].肉类研究,2010,(1):3-4
[4]Lee E J, Ahn D U.Quality characteristics of irradiated turkey breast rolls formulated with plum extract[J].Meat Science,2005,71:300-305
[5]Zhu M J, Lee E J, Mendonca A, et al.Effect of irradiation on the quality of turkey ham during storage[J].Meat Science,2004,66(1):63-68
[6]Tang X Y, Cronin D A.The effects of brined onion extracts on lipid oxidation and sensory quality in refrigerated cooked turkey breast rolls during storage[J].Food Chemistry,2007,100:712-718
[7]Mielnik M B, Sem S, Egelandsdal B, Skrede G.By-products from herbs essential oil production as ingredient in marinade for turkey thighs[J].LWT-Food Science and Technology,2008,41:93-100
[8]Wang J M, Jin G F, Zhang W G, et al.Effect of curing salt content on lipid oxidation and volatile flavour compounds of dry-cured turkey ham[J].LWT-Food Science and Technology,2012,48:102-106
[9]Baggio S R, Miguel A M R, Bragagnolo N.Simultaneous determination of cholesterol oxides,cholesterol and fatty acids in processed turkey meat products[J].Food Chemistry,2005,89:475-484
[10]Rammouz R E, Babilé R, Fernandez X.Effect of Ultimate pH on the Physicochemical and Biochemical Characteristics of Turkey Breast Muscle Showing Normal Rate of Postmortem pH Fall[J].Poultry Science,2004,83:1750-1757
[11]Chan J T Y, Omana D A, Betti M.Effect of ultimate pH and freezing on the biochemical properties of proteins in turkey breast meat[J].Food Chemistry,2011,:-
[12]Toldrá F, Aristoy M-C, Flores M.Contribution of muscle aminopeptidases to flavor development in dry-cured ham[J].Food Research International,2000,33:181-185
[13]Rosell C M, Toldrá F.Comparison of muscle proteolytic and lipolytic enzyme levels in raw hams from Iberian and white pigs[J].Journal of the Science of Food and Agriculture,1998,76:117-122
[14]Toldrá F, Falkous G, Flores M, et al.Comparison of aminopeptidase inhibition by amino acids in human and porcine skeletal muscle t4s in vitro[J].Comparative Biochemistry and Physiology A-Molecular & Integrative Physiology,1996,115(4):445-450
[15]胡琼英, 狄洌.[J].狄洌生物化学实验北京化学工业出版社,2007,:-
[16]Jamadar V K, Jamadar S N, Dandekar S P, et al.Purification and characterization of aminopeptidase from chicken intestine[J].Journal of Food Science,2003,68(2):438-443
[17]Nishimura T, Kato Y, Okitani A, et al.Purification and properties of aminopeptidase C from chicken skeletal muscle[J].Agricultural And Biological Chemistry,1991,55(7):1771-1778
[18]Ye X J, Ng T B.Purification and characterisation of an alanine aminopeptidase from bovine skeletal muscle[J].Food Chemistry,2011,124:634-639
[19]Armenteros M, Aristoy M-C, Toldrá F.Effect of sodium, potassium, calcium and magnesium chloride salts on porcine muscle proteases[J].European Food Research and Technology,2009,229(1):93-98