酶解对脱脂牛乳蛋白抗原性及感官特性的影响  

Effects of Enzymatic Hydrolysis on Protein Antigenicity and Sensory Properties of Skim Milk

作　　者：李敏[1] 刘爱成 朱晴 陈馨萍 刘微 梁肖娜 郑艳[1] 岳喜庆[1] LI Min;LIU Aicheng;ZHU Qing;CHEN Xinping;LIU Wei;LIANG Xiaona;ZHENG Yan;YUE Xiqing(College of Food Science,Shenyang Agricultural University,Shenyang 110866,China)

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110866

出　　处：《乳业科学与技术》2022年第4期14-21,共8页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

基　　金：“十三五”国家重点研发计划重点专项(2018YFC1604302-03);辽宁省“兴辽英才计划”科技创新领军人才项目(XLYC1902083)。

摘　　要：以脱脂牛乳为原料,采用间接竞争酶联免疫吸附测定法和三(羟甲基)甲基-甘氨酸-聚丙烯酰胺凝胶电泳等方法研究碱性蛋白酶(Alcalase,AT)、复合蛋白酶(Protamex,PT)和风味蛋白酶(Flavorzyme,FT)处理对脱脂牛乳的抗原性、分子质量分布、滋味和色泽的影响。结果表明:AT对主要致敏乳蛋白的脱敏效果显著优于PT和FT(P<0.05),当酶底比为500 U/g、酶解时间为20 min时,其对α-乳白蛋白、β-乳球蛋白和酪蛋白的抗原抑制率分别达到64.01%、76.00%和69.10%;AT、PT和FT处理后脱脂牛乳中低分子质量肽段明显增加,且苦味、涩味、苦后味、涩后味随酶解时间延长、酶底比的增加而升高,FT处理脱脂牛乳的滋味优于AT和PT;酶解脱脂牛乳的亮度值显著降低,红度值显著升高(P<0.05),透光性增加,AT处理脱脂牛乳的色泽更接近于牛乳。The effects of Alcalase(AT),Protamex(PT)or Flavorzyme(FT)treatment on the antigenicity and molecular mass distribution of proteins,flavor and color of skim milk were investigated by using various techniques such as indirect competitive enzyme-linked immunosorbent assay(ic-ELISA)and Tricine-sodium dodecyl sulphate polyacrylamide gel electrophoresis(Tricine-SDS-PAGE).The results showed that the effect of AT treatment on reducing the antigenicity of the major milk allergens was significantly better than that of PT and FT treatment(P<0.05).The antigenicity ofα-lactalbumin(α-LA),β-lactoglobulin(β-LG)and casein(CN)was inhibited by 64.01%,76.00%and 69.10%by AT treatment for 20 min at an enzyme/substrate ratio of 500 U/g,respectively.The amount of low molecular mass peptides in skim milk increased significantly after treatment with each of the three enzymes.The bitterness,astringency,aftertaste of bitterness(aftertaste-B)and aftertaste of astringency(aftertaste-A)increased with increasing enzymatic treatment time and with increasing enzyme/substrate ratio.The taste of FT-treated milk was better than that of AT-or PT-treated milk.The brightness value of milk decreased significantly,while the redness value increased significantly after enzymatic treatment(P<0.05).The transmittance increased as well.The color of skim milk treated by AT was more similar to that of whole milk.

关 键 词：脱脂牛乳 酶解 抗原性 滋味 色泽 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]