摘要
以瑞士乳杆菌为发酵菌种,胃蛋白酶和碱性蛋白酶为水解用酶,研究了乳酸菌发酵和蛋白酶酶解结合对乳清中β-乳球蛋白(β-LG)和α-乳白蛋白(α-LA)抗原性的影响。试验结果表明:与直接酶解相比,乳清先经瑞士乳杆菌发酵会促进胃蛋白酶对β-LG和α-LA的降解,提高最终水解液中的游离氨基酸浓度,减少大肽的生成,但β-LG的抗原性仅比直接酶解降低了5%,而α-LA的抗原性反而升高了6%～7%。对于碱性蛋白酶,发酵并没有提高最终水解液中的游离氨基酸浓度,对β-LG和α-LA抗原性也没有显著影响。
In this study, effect of lactic acid bacteria fermentation in combination with protease hydrolysis on the antigenicity of β-lactoglobulin （β-LG） and α-lactalbumin （α-LA） was investigated.The results showed that comparing with pepsin protease hydrolysis merely, L.helveticus fermentation in combination with protease hydrolysis could promote the degradation of β-LG and α-LA, increase free amino acid concentration and reduce the formation of large peptides in whey.However, the antigenicity of β-LG just decreased by 5 %, while α-LA＇s increased by 6 %～7 %.For alkaline protease enzyme, the free amino acid concentration hadn＇t been increased or the α-LA and β-LG antigenicity hadn＇t been reduced significantly during L.helveticus fermentation.
出处
《乳业科学与技术》
2010年第4期151-155,共5页
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
基金
国家自然科学基金项目(30871817
30471224)
关键词
Β-乳球蛋白
Α-乳白蛋白
抗原性
发酵
酶解
β-lactoglobulin
α-lactalbumin
antigenicity
fermentation
enzymolysis
