Formation of Protein Hydrolysate and Its Influencing Factors during the Post-Fermentation of Mucor-Type Douchi, a Chinese Traditional Fermented Soybean Product

doi:10.7506/spkx1002-6630-201724006

Abstract

Abstract: This study analyzed the change of protein and its hydrolysate during the post-fermentation of Mucor-type douchi by SDS-PAGE and reversed-phase liquid chromatography (RP-LC). The correlation of free amino acid content with different chemical components and browning intensity was analyzed, and the extracellular enzymes from Mucor were semi-quantitatively detected by the API ZYM system. The results showed that the molecular weight of the final protein hydrolysate was mainly distributed in the range of 11–20 kD. The molecular weight of proteins was reduced rapidly at the early stage (from day 0 to 7), and the polypeptide composition changed greatly. The polypeptide content changed from day 7 to 42. The formation of free amino acids had the highest correlation with the total acid content with a correlation coefficient of 0.972, followed sequentially by the browning intensity and reducing sugar. Using the API ZYM system we detected 6 extracellular enzymes from Mucor.

Key words: Mucor-type douchi, protein, hydrolysate, API ZYM system

CLC Number:

TS264

YANG Yilei, LI Mengdan, LIU Jin, CHEN Lili, JIANG Liwen. Formation of Protein Hydrolysate and Its Influencing Factors during the Post-Fermentation of Mucor-Type Douchi, a Chinese Traditional Fermented Soybean Product[J]. FOOD SCIENCE, 2017, 38(24): 34-39.

[1]	BAI Haijun, LI Zhijiang. Effect of Taurine-Hydrolyzed Soybean Protein Composite System on Exercise-Induced Fatigue in Rats [J]. FOOD SCIENCE, 2021, 42(9): 145-150.
[2]	WU Chenyan, YANG Mei, WANG Keli, LIU Xinjie, LIU Sijia, MA Lizhen. Changes in the Quality and Protein Properties of Seasoned Fish during Repeated Freeze-Thaw Cycles [J]. FOOD SCIENCE, 2021, 42(9): 206-213.
[3]	HUANG Linlin, ZHANG Yimin, ZHU Lixian, LIANG Rongrong, LUO Xin, CHENG Haijian, MAO Yanwei. Advances in Research of the Effects and Mechanisms of Protein Oxidation and Post-translational Modification on Meat Quality [J]. FOOD SCIENCE, 2021, 42(9): 241-247.
[4]	TIAN Xiaoling, WANG Xiaoxi. Current Status of Mechanochemistry and Its Application Prospects in Wheat Milling [J]. FOOD SCIENCE, 2021, 42(9): 275-282.
[5]	LÜ Siyi, LU Qi, PAN Siyi. Stability and in Vitro Digestion of Pectin-Walnut Proteins Stabilized Emulsions Encapsulating Curcumin [J]. FOOD SCIENCE, 2021, 42(8): 1-9.
[6]	JIA Na, LIN Shiwen, LIU Dan, LIU Dengyong. Improvement Effects of Structural Changes of Pork Myofibrillar Protein Induced by Rutin on Its Gel Properties [J]. FOOD SCIENCE, 2021, 42(8): 67-73.
[7]	LIN Shanting, HU Xiao, LI Laihao, YANG Xianqing, CHEN Shengjun, WU Yanyan, HUANG Hui, RONG Hui. Preparation and Characterization of Peptide-Fe2+ Complexes from Tilapia Skin Protein [J]. FOOD SCIENCE, 2021, 42(8): 157-164.
[8]	DONG Ye, ZHANG Yiqi,, YAO Hongzheng, HE Guangxi, DAI Zhiyuan,. Effect of Different Pretreatments on the Free Amino Acids and Volatile Components of Bighead Carp Bone Protein Hydrolysates [J]. FOOD SCIENCE, 2021, 42(8): 179-185.
[9]	GAN Yufei, XUE Zhenglian, ZHOU Jie, WANG Fang, WANG Zhou, LIU Yan. Inhibition and Mechanism of Action of Truncated Phospholiase A1 Accessory Protein S from Serratia marcescens against Escherichia coli [J]. FOOD SCIENCE, 2021, 42(7): 45-51.
[10]	YAN Shizhang, XU Jingwen, WU Lichun, SUN Yufan, QI Baokun, LI Yang. Effect of Ultrasound-Assisted Alkali Treatment on Structural and Emulsifying Properties of Soybean Protein Isolate and on Its Interaction with (−)-Epigallocatechin Gallate [J]. FOOD SCIENCE, 2021, 42(7): 134-141.
[11]	YAO Hui, QI Xue’er, MAO Junlong, QI He, WU Tianxin, ZHANG Bin. Changes in Functional Properties of Myofibrillar Proteins in Three Species of Squid during Frozen Storage [J]. FOOD SCIENCE, 2021, 42(7): 207-213.
[12]	LAN Weiqing, SUN Yuqing, XIAO Lei, MEI Jun, XIE Jing. Effects of Freeze-Thaw Cycles on Texture Properties and Protein Properties in Big-Eye Tuna (Thunnus obesus) [J]. FOOD SCIENCE, 2021, 42(7): 240-246.
[13]	LU Xiao, DONG Pengcheng, ZHANG Yimin, MAO Yanwei, LIANG Rongrong, YANG Xiaoyin, ZHU Lixian, LUO Xin. Effect of Superchilled Storage on Water-holding Capacity of Beef Muscle [J]. FOOD SCIENCE, 2021, 42(7): 253-259.
[14]	WANG Yaosong, MA Tianyi, HU Rongrong, ZHANG Weiwei, YING Ruifeng, HUANG Meigui, TANG Changbo. L-Histidine Modifies the Structure and Heat-induced Gel Properties of Whey Protein [J]. FOOD SCIENCE, 2021, 42(6): 16-23.
[15]	HE Wenjie, WU Binbin, XU Wei, WANG Hongxun, YI Yang, LEI Feifei. Effect of Flavonoids from Gordon Euryale Seeds on the Structure of Heat-treated Myofibrillar Proteins [J]. FOOD SCIENCE, 2021, 42(6): 46-52.

Formation of Protein Hydrolysate and Its Influencing Factors during the Post-Fermentation of Mucor-Type Douchi, a Chinese Traditional Fermented Soybean Product

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments