乳蛋白水解产生肽工艺条件的优化  

Study on Optimum Technologic Conditions of Hydrolyzation of Milk Protein for Peptides Production

作　　者：江小云[1] 潘道东[1] 

机构地区：[1]南京师范大学食品科学与营养系,江苏南京210097

出　　处：《食品科学》2007年第9期360-363,共4页Food Science

基　　金：国家"十一五"科技支撑计划项目(2006BAD27B09);江苏省高校高新技术产业发展项目(JHB06-11)

摘　　要：以肽含量为指标,确定了酶添加量及复合酶(胰凝乳蛋白酶、胰蛋白酶)的酶比,且分别考察了奶粉浓度、温度、pH、反应时间对酶解乳蛋白产生肽的影响。通过正交试验确定了复合酶酶解乳蛋白的最佳工艺条件:加酶量2500U/ml,胰凝乳蛋白酶:胰蛋白酶=1:3,奶粉浓度25%(W/V),温度45℃,pH8.0,水解时间2h。在此条件下,肽浓度可达1.82mg/ml。Milk protein was hydrolyzed into peptides by enzyme in this research. Based on the output of peptides, the main factors that affect the hydrolyzation were experimentally studied in details. The results indicated that the output of the peptides could reach 1.82 mg/ml under the optimal conditions of the hydrolyzation temperature 45 ℃, the hydrolyzation time 2 h, the skim milk powder concentration 25%, the chymotrypsin-trypsin ratio 1：3, the complex enzyme added amount 2500 U/g, and the solution pH 8.0.

关 键 词：乳蛋白 酶解 肽 

分 类 号：TS201.21[轻工技术与工程—食品科学]