酪蛋白水解物对乳酸菌的促生长作用  

Growth-promoting Activity of Casein Hydrolysate for Lactic Acid Bacteria

作　　者：张清丽[1] 赵强忠[1] 赵谋明[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《现代食品科技》2011年第6期622-625,共4页Modern Food Science and Technology

基　　金：广东省科技计划项目(2008A010900001;2008A010900017)

摘　　要：研究了酪蛋白的木瓜蛋白酶水解物对乳酸菌(嗜热链球菌:保加利亚杆菌=1:1)的促生长作用。通过比较不同水解度的酪蛋白水解物的增值作用,发现酪蛋白经木瓜蛋白酶水解8 h后的水解物具有最强的促进乳酸菌生长作用。本试验进一步考察了该水解物对酸乳乳酸菌代谢产物(乳酸和胞外多糖)的产量及活菌数变化的影响。结果表明木瓜蛋白酶酪蛋白水解液能将乳酸菌乳酸和胞外多糖的产量分别提高33.1%和30.4%。The influence of casein hydrolysate treated by papain on growth of lactic acid bacteria （Lactobacillus bulgaricus：Streptococcus thermophilus = 1：1） was studied. The hydrolysate treated by papain for 8 h displayed the highest growth-promoting activity for the strains. In addition, the effect of casein hydrolysate on the bacterial viability, the yield of lactic acid and exopolysaccharide from lactic acid bacteria was determined. These results suggested that the yield of lactic acid and exopolysaccharide could be improved by 33.1% and 30.4%, respectively.

关 键 词：酸乳乳酸菌 酪蛋白水解物 乳酸 胞外多糖 促生长 

分 类 号：TS201.3[轻工技术与工程—食品科学]