This study improved protein glutaminase(PG)yield from Chryseobacterium proteolyticum using a response surface methodology-artificial neural network-genetic algorithm(RSM-ANN-GA)strategy.Optimization of nitrogen source...This study improved protein glutaminase(PG)yield from Chryseobacterium proteolyticum using a response surface methodology-artificial neural network-genetic algorithm(RSM-ANN-GA)strategy.Optimization of nitrogen sources increased PG activity by 63.370%to 7.590 U/mL,the highest reported under shake-flask conditions.PG was applied to deamidate deacetylated soybean meal protein(DSMP),and spray drying was optimized to achieve a 29.710%powder yield.PG treatment significantly enhanced DSMP solubility,dispersibility,antioxidant capacity,and in vitro digestibility.At a deamidation degree(DD)of 55%,digestibility matched commercial soybean protein powder(CSPP),with improved umami and reduced bitterness/astringency.Color analysis showed increased brightness and lower total color difference with rising DD,while proximate and amino acid composition remained largely unchanged,preserving essential nutrients.Electronic nose and tongue profiling confirmed improved aroma and flavor through beneficial volatile compounds.These findings demonstrate that PG deamidation alleviates spray drying-induced protein aggregation while enhancing the nutritional,functional,sensory,and visual qualities of plant protein powders,offering a scalable,cost-effective approach for food industry applications.展开更多
基金supported by Grain Storage,Transportation,Processing and Safety Engineering Research Center,Anhui Vocational College of Grain Engineering Project(grant number ALAQ202401010).
文摘This study improved protein glutaminase(PG)yield from Chryseobacterium proteolyticum using a response surface methodology-artificial neural network-genetic algorithm(RSM-ANN-GA)strategy.Optimization of nitrogen sources increased PG activity by 63.370%to 7.590 U/mL,the highest reported under shake-flask conditions.PG was applied to deamidate deacetylated soybean meal protein(DSMP),and spray drying was optimized to achieve a 29.710%powder yield.PG treatment significantly enhanced DSMP solubility,dispersibility,antioxidant capacity,and in vitro digestibility.At a deamidation degree(DD)of 55%,digestibility matched commercial soybean protein powder(CSPP),with improved umami and reduced bitterness/astringency.Color analysis showed increased brightness and lower total color difference with rising DD,while proximate and amino acid composition remained largely unchanged,preserving essential nutrients.Electronic nose and tongue profiling confirmed improved aroma and flavor through beneficial volatile compounds.These findings demonstrate that PG deamidation alleviates spray drying-induced protein aggregation while enhancing the nutritional,functional,sensory,and visual qualities of plant protein powders,offering a scalable,cost-effective approach for food industry applications.
