食品工业科技2012，Vol.33Issue(23)：167-170,174,5.
胰蛋白酶制备乳蛋白水解物的研究
Research on preparation of infant formula milk protein hydrolysate using trypsin
付莉 1岳喜庆 2赵凯3
作者信息
- 1. 沈阳农业大学食品学院,辽宁沈阳110161 辽宁医学院食品学院,辽宁锦州121001
- 2. 沈阳农业大学食品学院,辽宁沈阳110161
- 3. 辽宁医学院食品学院,辽宁锦州121001
- 折叠
摘要
Abstract
In order to reduce allergenic protein content in milk proteins for preparing of infant formula milk, milk protein was hydrolyzed based on screened best enzyme and based on trypsin concentration, hydrolysis time, hydrolysis temperature viewed as influence factors. Single factor experiments and Centure-Composite Design center combination method of three factors and three levels experimental design were used to further opitimaze hydrolysis condition. The results showed that the effect of enzyme concentration and hydrolysis time were significant.The optimum hydrolysis conditions were optimized as following:enzyme concentration 0.8%, hydrolysis temperature 55℃ and time 47min.Hydrolyted milk was analyzed by SDS-PAGE and determined the antigenicity. The results showed that ccs-casein and β-lactoglobulin were degraded in different degrees.The antigenicity of αs-casein and β-lactoglobulin decined.关键词
牛乳致敏蛋白/水解/胰蛋白酶/响应面分析法/SDS—PAGEKey words
allergenic protein of milk/hydrolysis/trypsin/response surface analysis/SDS- PAGE分类
轻工纺织引用本文复制引用
付莉,岳喜庆,赵凯..胰蛋白酶制备乳蛋白水解物的研究[J].食品工业科技,2012,33(23):167-170,174,5.
