High-level expression and characterization of a novel aspartic protease from Talaromyces leycettanus JCM12802 and its potential application in juice clarification

文献类型： 外文期刊

第一作者： Guo, Yujie

作者： Guo, Yujie;Tu, Tao;Wang, Yaru;Ren, Yaxin;Yao, Bin;Luo, Huiying;Yuan, Peng

作者机构：

关键词： Talaromyces leycettanus JCM12802; Aspartic protease; Juice clarification; Haze-forming protein; Turbidity

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2019 年 281 卷

页码：

收录情况： SCI

摘要： Aspartic proteases are promising fining agents used in the production of fruit juices. In this study, a novel aspartic protease gene (Tlap) was identified in Talaromyces leycettanus JCM12802 and heterologously expressed in Pichia pastoris. Using casein as the substrate, purified recombinant TlAP showed optimal activities at pH 3.0 and 55 degrees C with a specific activity of 1795.4 +/- 62.8 U/mg, and remained stable over a pH range of 3.0-6.0 and at temperatures of 45 degrees C and below. Moreover, the enzyme was highly resistant to most metal ions and chemical reagents except for Fe3+ and beta-mercaptoethanol. When added to apple, orange, grape and kiwi fruit juice, it showed excellent proteolytic activity against haze-forming proteins, decreasing the turbidity by up to 49.9 nephelometry turbidity units (NTU). These favorable enzymatic properties make TlAP attractive for potential use in the juice industry.

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