山羊乳酪蛋白酶解条件优化及其抗菌活性研究  

Investigations of enzymolysis technology and anti-bacteria activity of goat milk casein

作　　者：苏晋文[1] 李志成[1] 任娇[1] 郝洁[1] 付芒娟 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《中国乳品工业》2014年第5期4-8,共5页China Dairy Industry

基　　金："十二五"国家科技支撑计划项目(2012BAD12B07);陕西省科技统筹创新工程计划项目(2011KTCL02-11);中央高校基本科研业务费(QN2011070)

摘　　要：为制备山羊乳酪蛋白抗菌肽,以新鲜无抗山羊乳为原料,采用碱性蛋白酶、中性蛋白酶、木瓜蛋白酶、胰蛋白酶和胃蛋白酶在最适条件下酶解山羊乳酪蛋白,以沙门氏菌、大肠杆菌和金黄色葡萄球菌的抑菌圈直径为指标,筛选最适水解酶,并通过单因素实验和正交实验确定水解酶水解山羊乳酪蛋白的最适条件。结果表明:木瓜蛋白酶是酶解山羊乳酪蛋白的最佳蛋白酶,其酶解物对沙门氏菌、大肠杆菌和金黄色葡萄球菌的抑制作用最强;确定了木瓜蛋白酶水解山羊乳酪蛋白的最佳工艺。In order to prepare antibacterial peptides derived from goat milk casein, raw goat milk without resistance were used as the materials to extraction casein. The goat milk casein was hydrolyzed by neutral proteinase, pepsin, trypsin, papain and alkaline proteases to obtain the optimal proteases by the inhibition zone, against Staphylococcus aureus, Salmonella and Escherichia coli. Then the optimal hydrolysis conditions were determined by single factor test and orthogonal test. The results show that papain enzyme is the best protease to hydrolyze goat milk casein,which the hydrolysates have the strongest inhibitory effect for Staphylococcus aureus, Salmonella and Escherichia coli; Determine the best technology of papain enzymatic hydrolysis of goat milk casein.

关 键 词：山羊乳酪蛋白 酶解工艺 蛋白酶 抑菌活性 

分 类 号：Q936[生物学—微生物学]