Purification and Properties of Acid Carboxypeptidase IV from<i>Aspergillus oryzae</i>

Nakadai, Tadanobu; Nasuno, Seiichi; Iguchi, Nobuyoshi

doi:10.1080/00021369.1973.10860832

Cited by 23 publications

(2 citation statements)

References 5 publications

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“…On the other hand, at pH 4.0 the carboxypeptidase activities of A. oryzae extract were significantly greater than those of A. elegans extract and A. oryzae extract at pH 7.0, especially when the substrates were Z-Glu-Tyr (32.08 μmol/h/mL extract), Z-Leu-Tyr (21.33 μmol/h/mL extract), and Z-Ala-Leu (17.21 μmol/h/mL extract). These observations confirmed that A. oryzae has acidic carboxypeptidases, which is in agreement with earlier reports [17,[33][34][35]. The data presented here indicate that the carboxypeptidase activities in A. oryzae were higher when Tyr and Phe were at the C terminus than when Leu was at the C terminus.…”

Section: Specificity Of a Elegans Carboxypeptidasessupporting

confidence: 95%

Specificity of Carboxypeptidases from Actinomucor elegans and Their Debittering Effect on Soybean Protein Hydrolysates

Yang

2011

Appl Biochem Biotechnol

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The specificities of carboxypeptidases from Actinomucor elegans were investigated by determining enzymatic activities at pH 7.0 and pH 4.0 with 16 Z-dipeptides and three Z-tripeptides as substrates. The debittering effect was evaluated and the free amino acid compositions of the soybean protein hydrolysates were analyzed before and after treatment with A. elegans extract at pH 7.0 and pH 4.0, with carboxypeptidases from Aspergillus oryzae as control. The results of the enzyme activity determinations indicated that carboxypeptidases from A. elegans prefer hydrophobic substrates, such as Z-Phe-Leu, Z-Phe-Tyr-Leu, and Z-Phe-Tyr. The sensory evaluation and free amino acid composition analysis showed that these carboxypeptidases are efficient tools for decreasing the bitterness of peptides because they liberated the fewest free amino acids, which consisted of 73% hydrophobic amino acids, under acidic conditions. Carboxypeptidases from A. elegans display promising prospects for future applications in the protein hydrolysate industry.

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Section: Specificity Of a Elegans Carboxypeptidasessupporting

confidence: 95%

Specificity of Carboxypeptidases from Actinomucor elegans and Their Debittering Effect on Soybean Protein Hydrolysates

Yang

2011

Appl Biochem Biotechnol

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“…Carboxypeptidase is an exopeptidase that sequentially releases amino acids from the C-terminus of peptides and proteins. It has been purified and characterized to I-VI in A. oryzae [67][68][69]. Its optimal pH was in the acidic range (pH 3.0-4.0).…”

Section: Carboxypeptidasementioning

confidence: 99%

Koji Molds for Japanese Soy Sauce Brewing: Characteristics and Key Enzymes

Ito

Matsuyama

2021

JoF

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Soy sauce is a traditional Japanese condiment produced from the fermentation of soybeans, wheat, and salt by three types of microorganisms, namely koji molds, halophilic lactic acid bacteria, and salt-tolerant yeast. The delicate balance between taste, aroma, and color contributes to the characteristic delicious flavor imparted by soy sauce. In soy sauce brewing, protein and starch of the raw materials are hydrolyzed into amino acids and sugars by enzymes derived from koji molds. These enzymatically hydrolyzed products not only directly contribute to the taste but are further metabolized by lactic acid bacteria and yeasts to most of organic acids and aromatic compounds, resulting in its distinctive flavor and aroma. The color of the soy sauce is also due to the chemical reactions between amino acids and sugars during fermentation. Therefore, koji mold, which produces various enzymes for the breakdown of raw materials, is an essential microorganism in soy sauce production and plays an essential role in fermenting the ingredients. In this review, we describe the manufacturing process of Japanese soy sauce, the characteristics of koji molds that are suitable for soy sauce brewing, and the key enzymes produced by koji molds and their roles in the degradation of materials during soy sauce fermentation, focusing on the production of umami taste in soy sauce brewing.

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Indigenous Fermented Foods

Beuchat¹

1995

Biotechnology

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Purification and Properties of Acid Carboxypeptidase IV fromAspergillus oryzae

Cited by 23 publications

References 5 publications

Specificity of Carboxypeptidases from Actinomucor elegans and Their Debittering Effect on Soybean Protein Hydrolysates

Specificity of Carboxypeptidases from Actinomucor elegans and Their Debittering Effect on Soybean Protein Hydrolysates

Koji Molds for Japanese Soy Sauce Brewing: Characteristics and Key Enzymes

Indigenous Fermented Foods

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