摘要
为探讨乳清蛋白酶解物促干酪乳杆菌生长的影响,首先通过正交试验筛选胰蛋白酶酶解乳清浓缩蛋白的条件;然后,分析不同酶解时间的乳清蛋白酶解物(WPH)对干酪乳杆菌(L.casei Shirota)的促生长作用;进一步使用超滤膜将WPH分离为不同分子质量的3个部分(E、F、G),比较它们对干酪乳杆菌的促生长作用。结果表明:在乳清蛋白质量浓度4.0g/100mL、胰蛋白酶与乳清蛋白比([E]/[S])3%、pH8.0、酶解温度53℃的条件下,水解度达到较高,为12.67%;添加不同酶解时间的WPH均对干酪乳杆菌有促生长作用,5h和7h酶解得到的WPH增菌效果更显著;SDS-PAGE电泳分析表明,随酶解时间的增加,更多的蛋白被酶解成了小片断;超滤部分(F、G)均表现了增菌作用,分子质量3kD以下的酶解产物增菌作用最强。结论:乳清蛋白酶解物对干酪乳杆菌具有促生长作用,其中低分子肽(小于3kD)是促进干酪乳杆菌生长的主要成分。本研究结果将为乳清蛋白的有效利用、干酪乳杆菌高浓度培养技术的完善提供一定的数据支持。
To study the impact of whey protein hydrolysate （WPH） on the growth of lactobacillus casei shirota （LCS）, hydrolysis conditions were firstly screened through an orthogonal experiment design; Then, the growth promotion effects on LCS of WPH obtained in different hydrolysis time were analyzed; Further, WPH was separated into three parts （E, F, G） of different molecular weights using ultrafiltration membrane, and their growth promotion effects on LCS were compared. The results showed that： the higher hydrolysis degree of 12.67 % was obtained at hydrolysis conditions of WPC4 %, trypsin and WPC ratio （E/S） 3.0 %, pH8.0, and hydrolysis temperature 53 ℃; Supplementation of different WPH showed growth promotion on LCS, and WPH obtained from 5h and 7h hydrolysis showed higher growth promotion effects on LCS; Along with the increase of hydrolysis time, more proteins were hydrolyzed into small pieces, shown on the SDS-PAGE gel electrophoresis; Both ultrafiltration portions（F,G） of WPH showed LCS growth promotion function, and G portion with molecular weight lower than 3 KD showed strongest LCS growth promotion function; Conclusion： WPH showed LCS growth promotion function, and peptides with molecular weight lower than 3 KD should be the main functional components. The results of this study will provide data supports on the efficient utilization of whey protein and perfection of LCS high density culturing technology.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第21期188-192,共5页
Food Science
基金
"十一五"国家奶业专项基金项目(2006BAD04A06)
