| 发酵和酶解结合对乳清蛋白抗原性影响的研究 |
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| 引用本文： | 张颖,罗永康,张岩春.发酵和酶解结合对乳清蛋白抗原性影响的研究[J].乳业科学与技术,2010,33(4):151-155. |
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| 作者姓名： | 张颖 罗永康 张岩春 |
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| 作者单位： | 中国农业大学食品科学与营养工程学院,北京,100083 |
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| 基金项目： | 国家自然科学基金项目 |
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| 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。
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| 关 键 词： | β-乳球蛋白 α-乳白蛋白 抗原性 发酵 酶解 |
Effect of Fermentation in Combination with Protease Hydrolysis on the Antigenicity of Whey Protein |
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| Zhang Ying,Luo Yongkang,ZHang Yanchun.Effect of Fermentation in Combination with Protease Hydrolysis on the Antigenicity of Whey Protein[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2010,33(4):151-155. |
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| Authors: | Zhang Ying Luo Yongkang ZHang Yanchun |
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| Institution: | Zhang Ying,Luo Yongkang,ZHang Yanchun College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China |
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| Abstract: | 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. |
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| Keywords: | β-lactoglobulin α-lactalbumin antigenicity fermentation enzymolysis |
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