乳清蛋白酶解物促嗜酸乳杆菌增殖作用研究  

Effect of Pepsin-based Whey Protein Hydrolysates on Proliferation of Lactobacillus acidophilus

作　　者：白凤翎[1,2] 李晓东[1] 廖玲[1] 张柏林[1] 金苏[1] 汪涛[1] 蒋湘宁[1] 

机构地区：[1]北京林业大学生物科学与技术学院,北京100083 [2]渤海大学生物与食品科学学院,辽宁锦州121000

出　　处：《食品科学》2010年第9期161-165,共5页Food Science

基　　金：国家"863"计划项目(2008AA10Z335;2006AA10Z344)

摘　　要：利用胃蛋白酶水解乳清蛋白,获得酶解产物的优化工艺条件是pH值为2.2,水解温度为65℃,底物质量浓度为2g/100mL,酶与底物比为7%,其蛋白水解度为12.51%。乳清蛋白水解物与经过超滤和凝胶过滤后的分离物对嗜酸乳杆菌B有较好的增殖作用,其中分子量1000D以下的酶解产物增殖效果最为显著。质谱分析证实该段水解产物是分子量集中在213.2～956.9D之间的寡肽和氨基酸复合物,可使嗜酸乳杆菌B活细胞数量提高一个对数级。显然,应用廉价乳清蛋白水解产物作为培养基质可以提高嗜酸乳杆菌B的细胞数量。The optimal hydrolysis condition to obtain whey protein hyrolysates was pH 2.2,temperature at 65 ℃,substrate concentration of 2 g/100mL,and ratio between enzyme and substrate of 7%.The degree of hydrolysis（DH） reached up to 12.51% whey protein.Whey protein hydrolysates and the fragments purified by ultra filtration and gel filtration exhibited an excellent proliferation effect on Lactobacillus acidophilus B.The fragments with molecular mass ranged from 213.2 to 956.9 D could promote this probiotic strain to grow 10 times faster than the control.Therefore,the addition of pepsin-based whey protein hydrolysates in media may be an economic and helpful strategy to improve the proliferation of probiotics.

关 键 词：乳清蛋白酶解物 嗜酸乳杆菌B 增殖 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]