酶解酪蛋白制备易于消化吸收肽的工艺研究  

Study on the technology for hydrolysis of casein for digestion and absorption of peptides

作　　者：王彩云 荆莹 石丹 云战友 

机构地区：[1]内蒙古伊利实业集团股份有限公司．呼和浩特010080

出　　处：《中国乳品工业》2012年第3期18-21,共4页China Dairy Industry

基　　金：国家十一五科技支撑计划资助项目(2006BAD04A06)

摘　　要：为了提高酪蛋白的消化吸收利用率,利用胰蛋白酶对酪蛋白进行水解改性,制备易消化吸收的肽。通过对水解工艺的研究,得到了胰蛋白酶水解酪蛋白的优化工艺条件:E/S为14 000 U/100 mL,温度为50℃,pH值为8,水解时间为2.5 h,底物质量分数为8%。利用此工艺得到的酪蛋白水解物的水解度为7.6%,水解物中分子量在2 000～180 u的肽质量分数占80%,其中1 000～180 u的水解物占总水解物的59%。In order to improve digestion and absorption of casein, casein hydrolysate was prepared by trypsin, it is easy to digest and absorb. The conditions of hydrolized casein by the trypsin were studied and found that optimize the parameters were as follows：enzyme to substrate ratio（E/S） 14 000 U/100 mL, temperature 50 ℃, pH in the beginning 8, hydrolysis time 2.5 h, mass fraction of substrate 8%. Under the opti- mum conditions of the trypsin hydroyzate of casein, degree of hydrolysis was 7.6%, mass fraction of molecular weight 2 000-180 was 80%, mass fraction of molecular weight 1 000-180 was 59%.

关 键 词：胰蛋白酶 酪蛋白 水解度 分子量分布 

分 类 号：Q936[生物学—微生物学]