贯筋藤酶解山羊乳酪蛋白糖巨肽的工艺研究  

Study on enzymatic hydrolysis of goat milk preparation casein glycomacropeptide by protease in dregea sinensis(hemsl.)

作　　者：赵存朝 王雪峰[1] 黄梦 魏光强 黄艾祥[1] ZHAO Cunchao;WANG Xuefeng;HUANG Meng;WEI Guangqiang;HUANG Aixiang(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China)

机构地区：[1]云南农业大学食品科学技术学院,昆明650201

出　　处：《中国乳品工业》2018年第9期23-27,共5页China Dairy Industry

基　　金：国家自然科学基金项目(31160331);云南省现代农业奶牛产业技术体系资助项目(2016KJTX008);云南省教育厅项目(云南省高校食品加工与安全控制重点实验室).

摘　　要：以山羊乳和自主研发的贯筋藤蛋白酶为材料,在单因素实验的基础上,利用响应面优化贯筋藤蛋白酶酶解山羊乳制备CGMP的工艺条件。结果表明:山羊乳酪蛋白糖巨肽的最佳酶解时间32 min,酶解温度85℃,酶的添加量为底物体积7%;在此条件下山羊乳酶解液水解度为19.21%,CGMP质量浓度为2.991 mg/mL;研制的山羊乳CGMP的纯度为79.2%、蛋白质质量分数为73.327%,糖基化度为321.520μg/mg。Based on the laboratory of homemade dregea sinensis protease, goat milk as mat.erial, on the basis of single factor xperiment, By using the response surface optimization of enzyme hydrolysis Preparation Casein Clycomacropeptide（CGMP）. The results showed that the goat milk CGMP optimization Enzymatic Hydrolysis condition are： enzymolysis time 32 rain, enzymolysis temperature 85℃, adding amount of enzymes for the substrate volume 7%, in this condition the goat milk enzyme hydrolysis degree was 19.21%, CGMP content was 2.991 mg/ mL; The total amount of protein was 79.2%, and the protein content was 73.327% and the Glycosylation was 321.520μg/mg.

关 键 词：山羊乳 贯筋藤蛋白酶 酪蛋白糖巨肽(CGMP) 工艺优化 糖基化 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]