乳酸菌发酵对乳清蛋白酶解物风味和免疫调节活性的影响  

Effects of Lactic Acid Bacteria Fermentation on Flavor Improvement and Immunomodulatory Activity of Whey Protein Hydrolysate

作　　者：高婧昕 李天歌 郭凯睿 毛学英[1] Gao Jingxin;Li Tiange;Guo Kairui;Mao Xueying(College of Food Science and Nutritional Engineering,Beijing Advanced Innovation Center for Food Nutrition and Human Health,Key Laboratory of Functional Dairy,Key Laboratory of Precision Nutrition and Food Quality,China Agricultural University,Beijing 100083)

机构地区：[1]中国农业大学食品科学与营养工程学院,教育部北京市共建功能乳品重点实验室食品精准营养与质量控制教育部重点实验室,北京100083

出　　处：《中国食品学报》2021年第8期258-264,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：“十三五”国家重点研发计划项目(2019YFC 1605000);国家自然科学基金项目(31871806)。

摘　　要：通过蛋白酶酶解-乳酸菌发酵联合处理获得乳清蛋白酶解物,采用气相色谱-质谱联用仪分析乳酸菌发酵前、后乳清蛋白酶解物的挥发性风味物质,选取小鼠脾淋巴细胞模型评价乳酸菌发酵前、后乳清蛋白酶解物的免疫调节活性。结果表明:乳酸菌发酵能改善乳清蛋白酶解物的风味,提高酯类和酸类物质的相对含量,降低6-姜酚等不良风味物质的相对含量。与乳清蛋白相比,乳清蛋白酶解物的免疫调节活性显著提高,在质量浓度250μg/mL时刺激指数为1.45±0.06,且经乳酸菌发酵后其免疫调节活性未发生显著变化。分子质量分布分析表明,经乳酸菌发酵的乳清蛋白酶解物中分子质量在0~3 ku范围的多肽占66.07%。综上,蛋白酶酶解-乳酸菌发酵联合处理可以获得风味改善、具有免疫调节活性的乳清蛋白酶解物。In this study,whey protein enzyme hydrolysate was obtained by the combined treatment of proteolysis and lactic acid bacteria fermentation.The volatile flavor compounds of enzyme hydrolysate were analyzed by gas chromatography and mass spectrometry,and the immunomodulatory activity of enzyme hydrolysate was evaluated by mouse spleen lymphocyte model.The results showed that the fermentation of lactic acid bacteria improved the relative content of esters and acids,and reduced the relative content of 6-gingerol and other unpleasant flavor substances in the hydrolysate.The immunomodulatory activity of whey protein was significantly improved after proteolysis,and the stimulation index of whey protein enzyme hydrolysate was 1.45±0.06 at the mass concentration of 250μg/ml.Lactic acid bacteria fermentation had no adverse effect on the immunomodulatory activity of whey protein enzyme hydrolysate.The molecular weight of fermented whey protein enzyme hydrolysate was mainly between 0 to 3 ku,accounting for 66.07%.The results of this study indicated that the combined treatment of proteolysis and lactic acid bacteria fermentation could obtain whey protein enzyme hydrolysate with improved flavor and immunomodulatory activity.

关 键 词：乳清蛋白 酶解 风味 免疫调节活性 分子质量分布 

分 类 号：TS201.2[轻工技术与工程—食品科学]