不同蛋白质及其水解物抗突变性的初步研究  

PRIMARY STUDY ON THE ANTIMUTAGENIC EFFECTS OF DIFFERENT PROTEINS AND ENZYMIC HYDROLYSIS PRODUCTS OF CASEIN WITH AMES TEST

作　　者：白小佳[1] 王艳萍[1] 黄敏 高辉[1] 

机构地区：[1]天津轻工业学院食品工程系,天津300222

出　　处：《天津轻工业学院学报》2000年第3期13-16,共4页Journal of Tianjin University of Light Industry

摘　　要：采用鼠伤寒沙门氏菌营养缺陷型回复突变试验 ( Ames试验 ) ,研究酪蛋白及其水解物对化学诱变剂叠氮钠所引起的突变的抑制作用 ,并与麦胚蛋白、大豆蛋白进行比较。实验结果表明 ,酪蛋白酶解产物抗突变性随使用浓度的增加而增强 ,并与水解时间相关。The antimutagenic effects of wheat germ,soybean,casein and its enzymic hydrolysis products were investigated using a kind of chemical mutagen,sodium azide,and the samonella/microsome DNA-repair test in the study.The results showed that of the three proteins tested,only casein has a remarkable antimutagenic effect and its antimutagenic potential increased with enzymic hydrolysis within two hours and the percentage of inhibition increased with the density of the digestion products.

关 键 词：酪蛋白 水解 抗突变 AMES实验 保健食品 防癌 

分 类 号：TS201.21[轻工技术与工程—食品科学] TS218[轻工技术与工程—食品科学与工程]