胰蛋白酶水解制备胰酪胨的工艺条件研究  

Study on the preparation of tryptone from milk by trypsase

作　　者：齐奇[1] 刘河涛[1] 杨文君[1] 王银[1] 余建强[2] 

机构地区：[1]宁夏医科大学基础医学院,银川750004 [2]宁夏医科大学药学院,银川750004

出　　处：《中国乳品工业》2014年第5期21-24,共4页China Dairy Industry

基　　金：国家科技支撑计划(2009BAK61B04);宁夏医科大学校级项目(XM200917;XM200914)

摘　　要：以当地产鲜牛奶为原料制备胰酪胨并优化其制备工艺。结果表明:当温度为40℃,pH值为4.7时制备的酪蛋白产量最高。而后用酪蛋白作为原料制备胰酪胨时,当pH值为8.0,温度为55℃,时间为2.5 h,E/S(酶质量分数/底物质量分数)为0.24时制备的胰酪胨水解度达44.4%。将按照此工艺条件制备出的胰酪胨的各项理化指标与国外同类型产品相比差异不大,满足微生物实验所需。对所制得的胰酪胨进行氨基酸分析,结果表明胰酪胨中必需氨基酸种类齐全且丰富,可为微生物的生长提供丰富的营养。The enzymatic extraction of tryptone from milk was optimized by orthogonal array design. Experiment and statistic data showed that the casein yield was the highest when the milk was precipitated in the conditions of pH4. 7 and 40 ℃;the optimum conditions for hydrolysis of casein by trypsase were：pH 8.0,temperature 55 ℃,E/S 0.24,the lasting time of hydrolysis 150 min. All physical and chemical indexes of the obtained tryptone product were similar to those from abroad and were suitable for microbiological experiment. The freeze-dried samples were abundant in amino acids. Under these conditions,the tryptone is very suitable for the preparation of microbiological culture medium.

关 键 词：牛奶 胰酪胨 酪蛋白 胰蛋白酶 正交试验 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]