鲜牛奶粗蛋白制备抗氧化混合肽的工艺研究  

Research on the Preparation of Antioxidant Peptides from Raw Milk Protein

作　　者：贾永红[1] 廉立伟 刘小涛 周润芝 Jia Yonghong;Lian Liwei;Liu Xiaotao;Zhou Runzhi(College of Biological&Environmental Sciences,Zhejiang Wanli University,Ningbo 315100,China;Ningbo Milk Group Co.,Ltd.,Ningbo 315033,China)

机构地区：[1]浙江万里学院生物与环境学院,浙江宁波315100 [2]宁波市牛奶集团有限公司,浙江宁波315033

出　　处：《现代食品》2021年第15期71-75,共5页Modern Food

基　　金：宁波市农业科技攻关项目资助(2014C10027)

摘　　要：本研究以多肽得率为考察指标,分别采用单因素和L_(25)(5^(4))正交实验,探讨了在酸性蛋白酶水解鲜牛奶粗蛋白制备抗氧化混合肽的实验过程中,温度、p H、酶和底物组成比例、水解时间等因素对考察指标的作用效果。研究结果表明,当温度为37℃、p H为3、酶和底物比例在1∶30、水解时间为60 min时,鲜牛奶粗蛋白的酸性蛋白酶水解物的多肽水解率约为(31.00±0.50)%,对1,1-二苯基-2-三硝基苯肼(DPPH)的清除能力约为(50.28±0.28)%,对超氧阴离子的清除效果约为(31.59±0.22)%。本研究为小规模制备鲜奶粗蛋白抗氧化混合肽提供了一条有效的制备工艺,为更广泛意义上开发鲜牛奶营养寡肽产品提供了实验参考数据。Based on the investigation index of the degree of hydrolysis of polypeptide,the research discussed the effect of four factors including temperature,p H,the ratio of enzyme and substrate,and hydrolysis time to the investigate index by using the single factor and L_(25)(5^(4))orthogonal experiments during the process of acid protease hydrolyzing raw milk protein to prepare antioxidant mixed peptide.The results showed that when the temperature was 37℃,p H was 3,the ratio of enzyme to substrate was 1∶30,and the hydrolysis time was 60 min,the polypeptide hydrolysis rate of acid protease hydrolysate of fresh milk crude protein was about(31.00±0.5)%,the clearance capacity to DPPH was(50.28±0.28)%,and the clear effect to superoxide anion was about(31.59±0.22)%.This study provides an effective preparation process for small-scale preparation of crude protein antioxidant peptides from fresh milk,and also provides experimental reference data for the development of nutritional oligopeptide products of fresh milk in a wider sense.

关 键 词：牛奶 抗氧化性 混合肽 工艺 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]