乳业科学与技术2025，Vol.48Issue(5)：8-16,9.DOI:10.7506/rykxyjs1671-5187-20250609-040
不同蛋白酶处理对乳蛋白浓缩物溶解性的影响
Effect of Different Protease Treatments on the Solubility of Milk Protein Concentrate
摘要
Abstract
Milk protein concentrate(MPC)is a high-quality ingredient for food formulations,but the reduction of MPC solubility during storage can seriously affect its use in foods.This study explored the effects of enzymatic hydrolysis with different proteases,an exoprotease(Flavourzyme 500MG(F500)),endoproteases(Alcalase 2.4L FG(A2.4L),Formea CTL 300BG(F300)and Neutrase 5.0 BG(N5.0))and proteases with both exoproteolytic and endoproteolytic activities(Protamex 1.6(P1.6),ProteAXH(AXH)and Protease A 2SD(A2SD)),on MPC aggregates and solubility.The results showed that hydrolysis by different proteases improved MPC solubility differently.The solubility of all hydrolysates was higher than that of MPC(54%).The endoproteases were the most effective;the solubility of MPC hydrolyzed by A2.4L,F300 and N5.0 under optimal conditions was 88.93%,91.91%and 62.39%,respectively.The exoprotease was the least effective;the solubility of MPC hydrolyzed by F500 was 59.98%and a large amount of protein precipitated after hydrolysis.The solubility of samples hydrolyzed by P1.6 and F500 firstly increased and then decreased with increasing hydrolysis time.关键词
浓缩乳蛋白/蛋白酶/水解/聚集体/溶解性Key words
milk protein concentrate/proteases/hydrolysis/aggregate/solubility分类
轻工纺织引用本文复制引用
黎雨婷,高达,淦永祥,张富科,崔强,张志清..不同蛋白酶处理对乳蛋白浓缩物溶解性的影响[J].乳业科学与技术,2025,48(5):8-16,9.基金项目
四川省科技计划资助-中央引导地方科技发展专项(2024ZYD0046) （2024ZYD0046）
四川省自然科学基金项目(2024NSFSC1254) （2024NSFSC1254）
