水解乳蛋白产生肽及降低蛋白过敏性研究  

Milk Protein Hydrolysis for Peptide Production and Reduce the Allergy of Milk Protein

作　　者：曹晓燕[1] 潘道东[1] 彭涛[1] 曾小群[1] 

机构地区：[1]宁波大学生命科学与生物工程学院,浙江宁波315211

出　　处：《中国食品学报》2012年第2期7-14,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家农业科技成果转化基金项目(2009GB2C220412);浙江省重大科技专项重点农业项目(2010C12015);宁波市创新基金项目(2010C92024)

摘　　要：以蛋白酶水解后的肽含量为评定指标,考察不同温度、pH、加酶量对酶解乳蛋白产生肽的影响。先通过单因素试验初步得到水解工艺条件,再根据Box-Benhnken中心组合实验设计原理,采用三因素三水平响应面分析法,建立多肽含量与各影响因子的回归方程,得出酶水解乳蛋白产生多肽的最佳工艺条件是:温度55.83℃,pH7.08,加酶量0.17%。在此条件下,肽含量达到2.3773mg/mL。通过ELISA试剂盒检测最佳工艺条件水解前、后的主要致敏蛋白,其中α-乳白蛋白、β-乳球蛋白致敏性分别下降70.2%、89.8%。The effects of temperature, pH and the ratio of enzyme to substrate on peptides production by enzymatic hydrolysis of milk protein were investigated using peptides content as estimated index. The optimum hydrolysis conditions were determined through single factor tests, and then the response surface experiments of three factors and three levels were designed according to the principles of Box-Benhnken center combination. A regression model about peptide content and each factors was established. The optimum conditions for maxium peptides hydrolysed by enzyme were 55.83 ℃, pH 7.08 and the ratio of enzyme to substrate reached to 0.17%. Under these conditions, the peptide content reached to was 2.3773 mg/mL. Meanwhile, the allergy of α-lactalbumin and β-lactoglobulin were decreased by 70.2% and 89.8%, respectively, which determined by ELISA method.

关 键 词：乳蛋白水解 肽 过敏性 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]