酶解乳清浓缩蛋白WPC80制备乳清肽的研究  

Enzymatic Preparation of Oligo-peptides from Whey Protein Concentrate 80

作　　者：任国谱[1] 余兵[1] 

机构地区：[1]中南林业科技大学食品科学与工程学院,湖南长沙410004

出　　处：《食品科学》2010年第20期11-14,共4页Food Science

基　　金："十一五"国家科技支撑计划项目(2006BAD04A15)

摘　　要：用乳清浓缩蛋白WPC80为原料,在复合酶A的作用下,研究乳清肽的制备工艺。复合酶A的反应条件为[S]12g/100mL、温度50℃、[E]/[S]3%、pH9.0。选用截留分子质量10kD的磺化聚砜膜,常温并在工作压差0.25MPa下对水解液进行超滤处理后,选用树脂HZ00x对水解液进行脱苦,得到的处理液无明显的苦涩味,只有轻微的蛋腥味,最后肽得率36.54%。产品中肽的分子质量分布以二、三和四肽为主,分别占峰面积的27.45%、34.88%和26.65%。Whey protein concentrate （WPC） 80 was hydrolyzed with an enzyme complex consisting of alacase and papain （1：2 mass ratio） to prepare oligo-peptides in the present study. The hydrolysis conditions for the preparation of oligo-peptides were as follows：substrate concentration,12 g/100 mL; reaction temperature,50 ℃; and pH 9.0. The hydrolysate was ultrafiltrated through a sulfonated polysulfone membrane having a molecular weight cut-off （MWCO） of 10 kD under the conditions of normal temperature and 0.25 MPa working pressure difference and debittered by HZ00x resin adsorption. The resultant product had a little bitter taste and a light egg odor. The peptide yield was 36.54% under the above process conditions. The molecular weight distribution of peptides in the final product was mainly dipeptides,tripeptides and tetrapeptides,representing 27.45%,34.88% and 26.65% of the total peak area,respectively.

关 键 词：乳清肽 蛋白酶 乳清浓缩蛋白 

分 类 号：TS252.9[轻工技术与工程—农产品加工及贮藏工程]