酶法水解脱脂乳及其对嗜热链球菌增殖效果研究

脱脂奶粉含有丰富的营养成分,且具有许多功能特性。采用酶解脱脂乳乳蛋白的方法对其作用进行分析,以期选用合适的中性蛋白酶对其进行水解。通过阐述乳蛋白酶解原理及工艺,对加酶量、起始pH值、反应温度、酶解时间进行单因素试验,并在此基础上进行正交试验,得到酶解最佳的工艺为起始pH值6.5,加酶量180 U/mL,酶解温度55℃,酶解时间2 h。在此条件下,酶解产物促嗜热链球菌2017-a增殖效果最佳。

Enzymatic Hydrolysis of Skimmed Milk Powder and its Effect on the Proliferation of Streptococcus thermophilus

Skimmed milk powder is not only rich in nutrients,but also has many functional properties.In this study,the method and function of enzymatic hydrolysis of skimmed milk powder protein were analyzed and explained,so as to select suitable neutral protease for hydrolysis.The principle and process of whey hydrolysis were expounded.The amount of enzyme added,initial pH,reaction temperature and hydrolysis time were subjected to single factor test,and orthogonal experiments were carried out on the basis.The technological parameters of enzymatic hydrolysis of skimmed milk powder protein were as follows:the initial pH value 6.5,the amount of enzyme added 180 U/mL,the temperature 55℃,and the hydrolysis time 2 h.Under these conditions,the hydrolysis products had the best effect in promoting the growth of Streptococcus thermophilus 2017-a.