乳清蛋白酶解控制及抗蛋白过敏研究  

Research of Whey Protein Enzymatic Hydrolysis Control and the Function of Anti-protein Allergy

作　　者：储小军[1,2] 杜卫华 肖功年[3] 何光华 孙培龙[1] 

机构地区：[1]浙江工业大学生物与环境工程学院杭州310032 [2]浙江贝因美科工贸股份有限公司杭州310007 [3]浙江科技学院省农产品化学与生物加工技术重点实验室杭州310023

出　　处：《中国食品学报》2013年第5期47-52,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：浙江省重大科技专项重点农业项目(2010C12014);浙江省科技计划项目(2010C32032);杭州市重大科技招标项目(20062911A05)

摘　　要：婴幼儿食用配方奶粉可能导致蛋白过敏,采用乳清蛋白酶解控制产物,可显著降低或者消除过敏。在获得酶解产物基础上,用180～220gSD大鼠做被动皮肤过敏试验(PCA),观察乳清小肽及其婴儿配方奶粉对被动皮肤过敏大鼠的蓝斑面积、蓝斑光密度(OD)值的影响。结果表明,以酶解度和苦味值为主、辅指标,最佳酶解条件是:时间5.0h、温度55℃、初始pH7.0、E/S0.05。给予0.2g/kg、0.4g/kg乳清小肽和4.0g/kg含10%乳清小肽婴儿配方乳粉,能显著降低大鼠蓝斑OD值和面积(P<0.01);而给予4.0g/kg婴儿配方乳粉,能略微提高大鼠蓝斑OD值和面积(P>0.01),说明乳清小肽具有抑制大鼠被动皮肤过敏反应的作用。Some infants can be caused allergy by milk protein, so how to find another anti-protein agents was very important, through control the enzymatic conditions of whey protein can eliminate allergies. The small whey peptides by enzymatic control and animal tests through 180～220 g SD rats, Using the passive cutaneous anaphylaxis test（PCA） as the index of anti-protein allergy, the small peptides and formula milk powder was studied in this paper. The results showed that considering the main indicators of the degree of hydrolysis and bitterness value of auxiliary indicators, the control of hydrolysis time of 5.0h, the hydrolysis temperature 55 ℃, initial pH of 7.0, the E/S of 0.05, which can obtain better effect. The animal tests showed that when giving 0.2 g/kg, 0.4 g/kg small whey peptide and 4.0g/kg with 10% of the whey, a small peptide infant nutrition formula milk powder can significantly reduce the rats locus coeruleus OD value and area（P0.01）, giving 4.0g/kg of infant nutrition formula milk powder can be slightly elevated rat locus coeruleus OD value and area（P0.01）, and showed that the small whey peptide can inhibite rat passive cutaneous anaphylaxis.

关 键 词：乳清蛋白 酶解 抗蛋白过敏 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]