酪蛋白酶解产物的结构特征研究  

Study on the Structural Characteristics of Casein Hydrolysis Products

作　　者：柳甜甜[1] 王金水[1] 高芸芳[1] 李晓伟[2] 周晓配 贾峰[1] 

机构地区：[1]河南工业大学生物工程学院,河南郑州450001 [2]河南工业大学粮油食品学院,河南郑州450001

出　　处：《食品研究与开发》2016年第8期14-19,共6页Food Research and Development

基　　金：河南工业大学博士基金项目(2012BS013);河南工业大学校基础研究重点培育基金(2013JCYJ05);河南省教育厅科学技术研究重点项目(13A550166);郑州市普通科技攻关计划项目(N2013G0077)

摘　　要：用超声波对酪蛋白进行预处理之后,利用胰蛋白酶对其进行酶解,检测酶解后产物的表面特征、粒度分布及二级结构等指标,探讨酪蛋白酶解产物的结构特征变化特征。结果表明:用超声波辅助处理后,酪蛋白酶解液的酶解产物与未采用超声波辅助处理的结果相比,产物的粒度更小且分布均匀,酪蛋白表面的孔洞化和层片化更快,随着酶解时间的延长,酪蛋白酶解产物颗粒的粒度变小,分子量分布更加均匀;酪蛋白酶解产物中β-转角和无规则卷曲减少,而β-转角的含量增加。结果表明超声波辅助处理对酶解酪蛋白有很好的促进的作用。The characteristics of the product in the process of digestion with trypsin after the enzymolysis of the ultrasonic pretreated casein were studied. The particle size distribution of caseian were measured with laser particle size distribution analyzer,and the surface characteristics of casein were detected by the electronic scanning electron microscopy（SEM）,and the secondary structure changes in casein were measured with Fourier infrared spectrum. The results showed that it was easy to make holes or layers in the dense surface structure of ultrasonic pretreated casein than the untreated casein. The larger casein particles changed into smaller one and molecular weight distribution became more uniform. These changes made the originally dense surface structure of casein to become relatively incompact and increase the specific surface area. These changes were conducive to the subsequent enzymolysis. The beta angle and random curl reduced as well as the contents of beta angle in-creased in casein after enzymolysis. The results showed that it had a good effect on the enzymatic hydrolysis of casein with ultrasonic assisted treatment.

关 键 词：酪蛋白 酶解产物 二级结构 超声波 傅里叶红外光谱(FTIR) 

分 类 号：TS201.2[轻工技术与工程—食品科学]