固定化中性蛋白酶制备水牛乳抗氧化活性肽的研究  

Study on preparation of antioxidant activity peptides of buffalo milk by immobilized neutral protease

作　　者：钟兴业[1] 杨志伟[1] 李全阳[1] 覃慧[1] 符雅慧 孙艳[1] 

机构地区：[1]广西大学轻工与食品工程学院,广西南宁530004

出　　处：《食品工业科技》2014年第16期192-195,200,共5页Science and Technology of Food Industry

基　　金：广西科学研究与技术开发计划项目(桂科攻11107005-1D)

摘　　要：采用琼脂包埋固定中性蛋白酶,优化固定化条件,并利用固定化酶水解脱脂水牛乳生产具有抗氧化活性的酶解液,对其进行调配研制具有抗氧化活性的饮料。结果表明,最佳固定化条件为3%的琼脂、每克琼脂添加160mg中性蛋白酶、固定化时间为4h。固定化酶水解脱脂水牛乳最佳工艺为pH7.5、温度55℃、加酶量为2500U/g和酶解5h。Skim buffalo milk was hydrolyzed by immobilized enzyme which neutral protease was fixed to Agar for production of antioxidant hydrolyzate. The condition of immobilization and hydrolysis was optimized. The antioxidant hydrolyzate was deployed to develop antioxidant activity beverages. Consequently,the optimum immobilization conditions was obtained as 3% of agar,adjunction of neutral protease 160mg/g,immobilization time of 4h. Optimal parameters immobilized that enzyme hydrolyzed skim buffalo milk was drawn as pH7.5, temperature 55;C,enzyme dosage of 2500U/g and hydrolysis time of 5h.

关 键 词：水牛乳 固定化酶 抗氧化活性 

分 类 号：TS201.1[轻工技术与工程—食品科学]