食品工业科技2013，Vol.34Issue(8)：210-213,218,5.
复合酶制备牛乳低致敏性蛋白基料的研究
Research of preparation of low allergenicity protein material by mixed enzyme
摘要
Abstract
In this paper, milk was hydrolyzed with trypsin or flavourzyme in single or two-step method to examine the antigenicity change of as-casein,α-lactalbumin,β-lactoglobulin. Result showed that the antigen reducing rate of αs-casein,α-lactalbumin,β -lactoglobulin were 83% ,91% ,13% respectively after trypsin hydrolysis for 60min. The antigen reducing rate of as-casein,a-lactalbumin,β-lactoglobulin were 93%,93%, 55% respectively after flavourzyme hydrolysis for 60min. The antigen reducing rate of as-casein,a-lactalbumin, β-lactoglobulin were 96%,96%,71% respectively after trypsin hydrolysis for 40min and flavourzyme hydrolysis for 20min. Therfore,two-step hydrolysis of trypsin and flavourzyme can significantly reduce the antigenicity of milk protein and bitter.A large number of peptides whose molecular weight below 5000u were produced after double enzymes hydrolysis by step. The technology of milk hydrolyzed by trypsin and flavourzyme in two-step will provide theoretical basis for infant formula milk protein desensitization.关键词
牛乳/抗原性/苦味/分子量Key words
milk/antigenicity/bitter/molecular weight分类
轻工纺织引用本文复制引用
付莉,宋建新,岳喜庆..复合酶制备牛乳低致敏性蛋白基料的研究[J].食品工业科技,2013,34(8):210-213,218,5.
