发酵制备高浓度乳蛋白肽的研究  

Study of fermentation conditions of high content milk-derived peptides on the strain for milk-protein degradation

作　　者：徐速[1] 许亮[1] 张宏伟[1] 孙慧[2] 许岩[1] 穆莹[1] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030 [2]黑龙江省轻工科学研究院,哈尔滨150010

出　　处：《中国乳品工业》2014年第11期4-7,25,共5页China Dairy Industry

基　　金：东北农业大学博士启动金项目2010RCB

摘　　要：以脱脂乳粉为原料,发酵与保温并用工艺制备乳蛋白肽。小试最佳工艺配方：底物质量分数10%-12%,接种量5%,装填量40 mL/300 mL,促进因子A0.5%。确定了制备乳蛋白肽的工艺流程。结果表明,保温培养液中质量分数为10%的TCA可溶性氮/总氮的比值为97.1%,α-氨基氮质量分数为13.9%,肽质量分数为83.2%。用SDS-PAGE分析乳蛋白肽滤液表明,所制备的乳蛋白肽主要由低分子量的寡肽构成。With skim milk powder as the raw material, the milk protein peptides were prepared by the process of fermentation and insulation together. The optimal technological parameters in the laboratory small experiment were confirmed： 10%-12% skim-milk powder for sub- strate concentration, 5% inoculum size, loading size 40mL/300mL, and 0.5% promoting factor A. The process route in the laboratory small experiment was obtained： culture on 200 rpm at 35 ℃ for 40 h→50 ℃ stationary culture for 4h→filter liquor→ freeze-drying→ milk-de-rived peptides. In the mash insulated the ratio of 10% TCA soluble nitrogen to total nitrogen was 97.1%,. That of α-amino nitrogen was 13.9%, that of the peptides was 83.2%. Based on the result of SDS-PAGE analysis on the filter liquor, the milk proteins in the filter liquor was almost degraded completely and the filter liquor consisted of oligopeptides mainly.

关 键 词：菌株 乳蛋白肽 发酵与保温 寡肽 

分 类 号：Q93-33[生物学—微生物学]