碱性蛋白酶水解乳清蛋白过敏原条件的优化  

Optimization of the hydrolysis conditions for whey protein allergen with alcalase

作　　者：郑海[1] 沈小琴[1] 布冠好[1] 罗永康[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国乳品工业》2007年第4期4-9,共6页China Dairy Industry

基　　金：国家自然科学基金项目(30471224)

摘　　要：以碱性蛋白酶水解乳清蛋白过敏原,采用三因素二次旋转正交回归设计对水解反应的工艺参数pH值、水解温度(T)、酶和底物比(E︰S)进行了优化。建立了以乳清蛋白水解物的-αLA抑制率和-βLG抑制率为响应值的二次旋转正交回归模型。方程通过F检验t、检验和应用验证,模型较好地反映碱性蛋白酶水解乳清蛋白反应体系运行的规律。确定以水解物的-αLA抑制率和-βLG抑制率为响应值的最佳水解条件分别为:pH值为9.60,水解温度为50.4℃,E︰S为5153 U(每克蛋白质中)和pH值为8.46,水解温度为47.6℃,E︰S为5310 U(每克蛋白质中)。This paper focuses on hydrolysis of whey protein by alcalase to reduce its antigenicity. The regression model of three factors twice rotation perpendicular regressive design was adopted. The effects of pH, temperature and enzyme to substrate ratio（E ： S） on the antigenic activities of whey protein was on study. By F-inspection, T-inspection and applied inspection, the model was verified that it reflected theoretically the intrinsic principle on whey protein hydrolysis by alcalase. The optimum hydrolysis conditions of whey protein were as follows： pH=9.60, T=50.4℃, E ： S = 5153 U/g for α-LA and pH=8.46, T=47.6℃, E ： S = 5310 U/g for β-LG.

关 键 词：乳清蛋白 过敏原 碱性蛋白酶 酶联免疫 优化 

分 类 号：TQ936.1[化学工程]