摘要
为降低牛乳蛋白中的致敏蛋白含量,制备婴儿配方乳,本研究利用蛋白酶水解牛乳蛋白,在筛选出最佳酶解用酶的基础上,以胰蛋白酶浓度、酶解时间、酶解温度为影响因子,在单因素实验结果的基础上,应用Centure-Composite Design中心组合方法进行三因素三水平的实验设计,以牛乳蛋白水解度为响应值,运用响应面法对水解条件进行进一步的优化。结果表明:酶解浓度、酶解时间对牛乳蛋白水解度影响显著;牛乳蛋白质水解的最佳工艺为:以胰蛋白酶为水解用酶,水解温度为55℃,酶添加量为0.8%,酶解时间为47min。牛乳在此条件下水解后,对其水解物进行SDS-PAGE分析及抗原性测定,表明αs-酪蛋白和β-乳球蛋白含量均有不同程度的减少,抗原性也有不同程度的下降。
In order to reduce allergenic protein content in milk proteins for preparing of infant formula milk, milk protein was hydrolyzed based on screened best enzyme and based on trypsin concentration, hydrolysis time, hydrolysis temperature viewed as influence factors. Single factor experiments and Centure-Composite Design center combination method of three factors and three levels experimental design were used to further opitimaze hydrolysis condition. The results showed that the effect of enzyme concentration and hydrolysis time were significant.The optimum hydrolysis conditions were optimized as following：enzyme concentration 0.8%, hydrolysis temperature 55℃ and time 47min.Hydrolyted milk was analyzed by SDS-PAGE and determined the antigenicity. The results showed that ccs-casein and β-lactoglobulin were degraded in different degrees.The antigenicity of αs-casein and β-lactoglobulin decined.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第23期167-170,174,共5页
Science and Technology of Food Industry
