乳中蛋白肽提取工艺研究  

Study on extract technics of peptides from milk

作　　者：迟晓星[1] 张涛[2] 

机构地区：[1]黑龙江八一农垦大学食品学院,大庆163319 [2]哈尔滨医科大学大庆校区,大庆163319

出　　处：《食品科技》2008年第3期187-189,193,共4页Food Science and Technology

摘　　要：以脱脂乳粉为原料,从国家卫生部公布的益生菌株中筛选出干酪乳杆菌干酪亚种为最佳理想的生产菌株,采用微生物发酵法将乳蛋白转化为小分子的乳蛋白肽,确定菌种培养以及发酵的最佳工艺参数,即培养基浓度10%、培养温度35℃、培养时间36 h、pH自然时酶的活性最强。发酵是在pH自然状态下、发酵温度35℃、接种量在7%、发酵时间72 h,此时蛋白质的利用率在96%以上,肽比率达80%以上,为最佳的工艺参数。We took the degreasing milk powder as the raw material, screened the germ stub from the benefit of an announcement of national health. The result enunciation germ sows in to develop 10% of the substrate density 35 ℃ of the development temperature, the development time 36 h, pH the nature are the activity of the protease the most stronger. Later in fermenting experiment process, the result enunciation ferments under the state of nature of pH, fermenting 35 ℃ of temperature, inoculating the quantity in 7%, fermenting time 72 h, the protein utilization is above 96% at this time, the ratio of the milk-peptides amounts to 80% above.

关 键 词：乳蛋白肽 发酵 菌种培养 提取 

分 类 号：TS201.1[轻工技术与工程—食品科学]