中国食品学报2012，Vol.12Issue(2)：7-14,8.
水解乳蛋白产生肽及降低蛋白过敏性研究
Milk Protein Hydrolysis for Peptide Production and Reduce the Allergy of Milk Protein
摘要
Abstract
The effects of temperature, pH and the ratio of enzyme to substrate on peptides production by enzymatic hydrolysis of milk protein were investigated using peptides content as estimated index. The optimum hydrolysis conditions were determined through single factor tests, and then the response surface experiments of three factors and three levels were designed according to the principles of Box-Benhnken center combination. A regression model about peptide content and each factors was established. The optimum conditions for maxium peptides hydrolysed by enzyme were 55.83 ℃, pH 7.08 and the ratio of enzyme to substrate reached to 0.17%. Under these conditions, the peptide content reached to was 2.3773 mg/mL Meanwhile, the allergy of a-lactalbumin and β-lactoglobulin were decreased by 70.2% and 89.8%, respectively, which determined by ELJSA method.关键词
乳蛋白水解/肽/过敏性Key words
milk protein hydrolysis/peptides/allergies.引用本文复制引用
曹晓燕,潘道东,彭涛,曾小群..水解乳蛋白产生肽及降低蛋白过敏性研究[J].中国食品学报,2012,12(2):7-14,8.基金项目
国家农业科技成果转化基金项目(2009GB2C220412) （2009GB2C220412）
浙江省重大科技专项重点农业项目(2010C12015) （2010C12015）
宁波市创新基金项目(2010C92024) （2010C92024）
