乳酸杆菌产酶特性及蛋白酶对牛乳蛋白抗原性与过敏原性的影响  

Enzyme-producing ability of Lactobacillus and effects of proteinase hydrolysis on the antigenicity and allergenicity of bovine milk proteins

作　　者：石径[1] 许倩[1] 罗永康[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国农业大学学报》2016年第4期107-112,共6页Journal of China Agricultural University

基　　金：高等学校博士学科点专项科研基金(20120008110020);国家自然科学基金项目(31171715)

摘　　要：通过测定6株不同乳酸杆菌菌种的产蛋白酶特性,筛选酶活力较高的菌株。利用乳酸杆菌粗提酶液37℃下对脱脂乳进行酶解,并采用间接竞争酶联免疫吸附实验(ELISA)法测定酶解脱脂乳中α-乳白蛋白(α-LA)、β-乳球蛋白(β-LG)、α-酪蛋白(α-CN)和β-酪蛋白(β-CN)4种乳蛋白的抗原性与过敏原性,从而探讨乳酸杆菌所产酶液对脱脂乳的酶解作用以及对乳蛋白抗原性及过敏原性的影响。结果表明:副干酪乳杆菌H9和植物乳杆菌P8菌株的蛋白酶活力较高,2株菌种所产酶液在对脱脂乳进行酶解的过程中,水解度逐渐增大,乳蛋白的抗原性及过敏原性在酶解过程中都缓慢降低,α-LA和β-LG抗原性在酶解后期略有上升,不同菌种所产酶液对不同乳蛋白抗原性与过敏原性的影响有一定的差异。The protease producing ability of 6different strains of Lactobacillus was determined to screening the strains with higher enzyme activity.Skim milk were digested at 37 ℃ by Lactobacillus crude enzyme,the antigenicity and allergenicity of four milk proteins,α-lactalbumin（α-LA）,β-lactoglobulin（β-LG）,α-casein（α-CN）andβ-casein（β-CN）,in hydrolysates were measured by indirect competitive ELISA method.The results indicated that,enzyme produced from Lactobacillus parpcasei H9 and Lactobacillus plantarum P8 had higher protease activity.During the enzymatic hydrolysis process of skim milk using the enzyme produced from the two strains,hydrolysis degree increased gradually.The antigenicity and allergenicity of milk proteins reduced gradually during the enzymatic hydrolysis while the antigenicity ofα-LA andβ-LG rose slightly at the end of hydrolysis.Enzyme liquid from different strains had different influence on the antigenicity and allergenicity of milk proteins.

关 键 词：乳酸杆菌 产酶特性 乳蛋白 抗原性 过敏原性 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]