乳清蛋白酶解制备促钙离子吸收肽条件的优化  

Study on Optimization of Technologic Conditions of Whey Protein Enzymolydrosis for Calcium binding Peptides Production

作　　者：郭丽丽[1] 潘道东[1] 

机构地区：[1]南京师范大学乳品生物技术研究所,江苏南京210097

出　　处：《食品科学》2008年第5期332-336,共5页Food Science

基　　金：国家高技术研究发展计划项目(2007AA10Z320);江苏省普通高校高新技术产业发展项目(JHB06-11)

摘　　要：采用胰蛋白酶水解乳清蛋白来制备促矿物元素吸收肽。通过甲醛滴定法来测定水解液的氨基氮含量;通过体外检测法来测定肽的持钙活性。结果表明:在水解液pH为8.0、底物浓度为7.0%、底物:酶为70:1、水解时间为100min、水解温度为45℃的条件下能得到氨基氮含量较高和活性最强的矿物元素结合肽。此条件下水解液中氨基氮含量为0.272mg/ml,产生的肽具有最强的体外持钙活性。Technologic conditions of whey protein enzymolydrosis for calcium binding peptides production were optimized in this research. Based on the output of calcium binding peptides and content of amino nitrogen, the main factors affecting the enzymolydrosis were experimentally studied in details. Results showed that the content of amino nitrogen could reach 0.272 mg/ ml under the optimal conditions of the enzymolydrosis temperature 45 ℃, the time 100 min, the whey protein concentration 7.0 %, substrate to enzyme ratio 70：1, and the solution pH 8.00. On these conditions, the strongest Ca-binding activity was obtained.

关 键 词：乳清蛋白 水解条件 促钙吸收肽 

分 类 号：TS201.25[轻工技术与工程—食品科学]