乳清蛋白适度水解与其致敏性及益生菌生长的相关性  

Correlation between Moderately Hydrolyzed Whey Protein and Its Allergenicity and Probiotics Growth

作　　者：逯莹莹 赵丽双 刘丽波[1] 李春[1] LU Yingying;ZHAO Lishuang;LIU Libo;LI Chun(College of Food Science, Northeast Agricultural University, Harbin 150030, China)

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《乳业科学与技术》2018年第6期1-5,共5页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

基　　金：国家自然科学基金面上项目(31671874);黑龙江省自然科学基金项目(C2018022);东北农业大学"学术骨干计划"项目(17XG15)

摘　　要：牛乳过敏问题是影响婴儿健康的重要问题,乳清蛋白中的主要过敏原为α-乳白蛋白和β-乳球蛋白,将乳清蛋白进行适度水解可以显著降低其致敏性。但是目前对于乳清蛋白的最适水解度还没有一个明确的评价标准。本研究从降低致敏性和促进益生菌(嗜酸乳杆菌08001)增殖角度建立乳清蛋白最适水解度的标准。结果表明:水解度为14.27%的乳清蛋白水解物符合本研究所要寻找的最适水解度乳清蛋白衡量标准,在此水解度下,乳清蛋白的致敏性降低较多,促嗜酸乳杆菌08001生长效果也较好。Allergy to cow's milk is an important health issue affecting infants.The main allergens of whey areα-lactalbuminandβ-lactoglobulin.Moderate hydrolysis of whey proteins can significantly reduce allergenicity.However,there is currentlyno clear criterion for evaluating the optimum degree of hydrolysis of whey proteins.Therefore,this study aimed to establisha criterion to determine the optimal hydrolysis degree of whey proteins to reduce allergenicity and promote probiotic(Lactobacillus acidophilus08001)growth.The results showed that the whey protein hydrolysate with a degree of hydrolysisof14.27%reached the criterion for the optimal hydrolyzed whey protein.This hydrolysate had a significantly reducedallergenicity and better growth promoting effect on Lactobacillus acidophilus08001.

关 键 词：嗜酸乳杆菌08001 水解乳清蛋白 致敏性 生长情况 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]