食品科学2017，Vol.38Issue(22)：143-148,6.DOI:10.7506/spkx1002-6630-201722022
酱油发酵醪中谷氨酰胺酶活性蛋白序列分析
Sequence Analysis of Proteins with Glutaminase Activity in Fermented Mash of Soy Sauce
邹谋勇 1朱新贵1
作者信息
- 1. 李锦记(新会)食品有限公司,广东江门 529100
- 折叠
摘要
Abstract
For a better understanding of the distribution and basic characteristics of the proteins with glutaminase activity from the microbial flora in the fermented mash of soy sauce,bioinformatics was used to conduct their classification,screening,signal peptides analysis,phylogenetic tree analysis,physicochemical properties prediction and homology modeling of 3-dimensional (3-D) structure.It was found that the proteins with glutaminase activity were divided into 3 categories,participating in glutamine catabolism,biosynthesis and transamination of glutamine,respectively.None of the proteins with glutaminase activity contained signal peptide sequence except 4 glutaminases.Two distinct evolutionary directions were found between bacterial and fungal glutaminase groups by phylogenetic tree analysis.Secretory glutaminases showed slight hydrophilieity with pIs of 4.81-5.99.The structural homology between glutaminases from Enterobacter lignolyticus,Citrobacterfreundii and those from Escherichia coli and Bacillus subtilis was shown by 3-D homology modeling.关键词
谷氨酰胺酶/酱油/微生物菌群/序列分析Key words
glutaminase/soy sauce/microbial flora/sequence analysis分类
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邹谋勇,朱新贵..酱油发酵醪中谷氨酰胺酶活性蛋白序列分析[J].食品科学,2017,38(22):143-148,6.
