摘要
以鲜牛乳为原料,预热杀菌,采用复合酶(中性蛋白酶和木瓜蛋白酶)一步酶解乳清蛋白制备抗氧化肽,为乳清的转化利用及提高其附加值提供一条可行的途径。以羟自由基清除率为指标,在单因素试验的基础上采用响应面法分析最佳酶解工艺参数。结果表明,最佳酶解条件为温度55.22℃,pH值为6.46,酶量比(中性蛋白酶∶木瓜蛋白酶)31∶10。在此条件下乳清抗氧化肽的实际羟基自由基清除率为67.70%,与预测值68.08%偏差较小,说明该模型可靠。将制得乳清在羟自由基清除率最高的条件下水解得乳清酶解液与枸杞子、桑葚、蜂蜜、柠檬酸等一起调配得到桑葚枸杞乳清多肽复合饮料。
Using fresh milk as raw material, preheating and sterilization, centrifugal degreasing and acid-sinking casein to obtain whey, and using compound enzymes(neutropensin and papain) one-step enzymatic hydrolysis of whey protein to prepare anti-oxidation peptide, for the transformation and utilization of whey and increase its value added A feasible way, To provide new ideas for deep processing and utilization of whey resources. Based on the single factor test, the optimal enzymatic hydrolysis parameters were analyzed by the response surface method.The results showed that the best enzymatic hydrolysis conditions were 55.22℃, pH 6.46, and enzyme ratio(neutral protease∶papain) 31∶10.Under these conditions, the removal rate of the actual hydroxyl radicals of the whey antioxidant peptide is 67.70 %, which is less than the predicted value of 68.08 %, indicating that the model is reliable. Nowadays, the enzymatic hydrolysis of whey protein to prepare anti-oxidative peptides is mostly obtained by hydrolysis of a single enzyme, but the study of compound enzyme hydrolysis is less, so the utilization rate of whey protein is improved by studying the hydrolysis of compound enzymes. The whey was hydrolyzed under the condition of the highest scavenging rate of hydroxyl radicals to obtain whey lytic solution and mulberry, mulberry, honey, citric acid, etc. Mulberry wolfberry whey polypeptide beverage was obtained.
作者
沈荷玉
蒋莹
唐婉婷
姜荣杰
周可强
李辰凤
李诚
SHEN Heyu;JIANG Ying;TANG Wanting;JIANG Rongjie;ZHOU Keqiang;LI Chenfeng;LI Cheng(Sichuan Agricultural University,Food College,Ya'an 625000,China)
出处
《中国乳品工业》
CAS
北大核心
2020年第7期32-36,54,共6页
China Dairy Industry
关键词
乳清
抗氧化肽
复合酶
饮料
Whey
Antioxidant peptides
Composite enzymes
Beverage
