Purification and Characterization of γ-Glutamyl Transpeptidase from Toona sinensisand Its Function on Formation of Sulfur-Containing Volatiles
文献类型： 外文期刊
作者： Shi, Guanying 1 ; Gao, Wenyu 2 ; Xiao, Zuobing 1 ; Zhang, Le 1 ; Jiang, Pengfei 1 ; Zhao, Lili 1 ; Wang, Zhaogai 1 ; Xu, Zhimin 4 ;
作者机构： 1.Henan Acad Agr Sci, Agr Prod Proc Ctr, Zhengzhou 450002, Peoples R China
2.Zhengzhou Univ Light Ind, Coll Food & Bioengn, Zhengzhou 450000, Peoples R China
3.Shanghai Jiao Tong Univ, Sch Agr & Biol, Shanghai 200240, Peoples R China
4.Louisiana State Univ, Sch Nutr & Food Sci, Baton Rouge, LA 70803 USA
关键词： sulfur-containing; gamma-glutamyl transpeptidase; Toona sinensis; sensory; volatiles
期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：6.2； 五年影响因子：6.4 ）
ISSN： 0021-8561
年卷期： 2024 年 72 卷 47 期
页码：
收录情况： SCI
摘要： gamma-Glutamyl transpeptidase (GGT) in Toona sinensis shoot (TS) was extracted and purified through salt precipitation, ion-exchange column, and gel filtration chromatography methods. The GGT had two peptides with M.W. 35 and 50 kDa. Its function in the formation of TS sulfur-containing volatiles (SCVs) was evaluated. The highest GGT hydrolytic activity was at pH 7.0 and 50 degrees C. Its activity was enhanced by Ca2+, Mg2+, K+, Na+, and Ba2+ and reduced by Cu2+, Fe3+, Mn2+, and Zn2+. The SCVs reached the highest level at GGT to TS sulfur-containing precursors extract 1:20. The aroma produced by GGT from the extract was similar to that of raw TS, especially for the cooked onion-like/TS-like flavor. These results revealed the characteristics and function of GGT in TS on sulfurous aroma formation. It could be applied to retrieve the production of sulfur-containing aroma from thermally preserved TS or similar vegetables, which lost GGT activity irreversibly during heat drying.
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