Area of research
Food Science · Spectroscopy
Research interest
Research topics from publications: An arginine aminopeptidase from marine Bacillus axarquiensis SWJSX8 and its application in improving pumpkin seed protein hydrolysis. Representative work: Summary An arginine aminopeptidase from Bacillus axarquiensis SWJSX8 (BAAP) was developed for the first time. The enzyme was purified 16.6‐fold with specificity activity of 267.2 U/mg protein and a total yield of 10.5% and was estimated to be 67.0 KDa by SDS‐PAGE. It exhibited the maximum activity at 55 °C and pH 8.5 and was activated by 15–20% NaCl with 50% improvement. BAAP was a metalloaminopeptidase and showed better preference for Arg‐ p NA, Leu‐ p NA and Lys‐ p NA amongst the substrates tested. The introduction of BAAP improved the hydrolysis degree of pumpkin seed protein hydrolysates (PSPHs) by 5.7–8.2% and significantly increased the contents of small peptides and free amino acids,