摘要
目的:研究木瓜蛋白酶酶解羊乳酪蛋白的最优工艺条件,以获得具有抗菌活性的酶解物。方法:以山羊乳为原料制备酪蛋白,以木瓜蛋白酶为水解酶对其进行水解,通过单因素试验和正交试验,以酶解液中氨基态氮含量为指标,优选木瓜蛋白酶酶解山羊乳酪蛋白的最佳工艺条件,并用该酶解物做抑菌活性试验。结果:木瓜蛋白酶酶解山羊乳酪蛋白的最佳酶解工艺:酶与底物比4000U/g,底物质量浓度85g/L,初始pH6.0,在温度60℃下酶解150min。抗菌试验结果表明,酶解液氨基氮质量浓度为0.2889g/100mL时,对Ecoli.O157有一定的抑菌活性。结论:用木瓜蛋白酶酶解山羊乳酪蛋白,可得到具有一定抑菌活性的酶解物。这是获得抗菌肽的良好来源。
Objective：Through researching on papain-catalysed hydrolytic technology of casein from goats milk, the optimum hydrolytic technology conditions were gotten and at the same time the hydrolysate was investigated to has a certain anti-bacteria activity. Method： The casein of goats milk was hydrolyzed by papain, single factor experiment and Orthogonal design were both used in the experiment, the concentration of amino nitrogen was regarded as a test and a judgemental index. Furthermore anti-bacteria test of hydrolysate was done. Results： The optimum hydrolytic technology conditions of casein from goats milk hydrolyzed by papain were as follows： under the ratio of enzyme to substrate was 4 000 U/g; substrate concentration was 8.5%; primary pH 6.0; the enzymatic hydrolysis time was 150 min at 60 ℃. The result of anti-bacteria test showed the hydrolysate has a certain anti-bacteria capability to Ecoli.O157 when the amino nitrogen concentration of the hydrolysate rise to 0.2889 g/100 mL. Conclusion：The papain-catalysed hydrolysate of casein from goats milk has a certain anti-bacteria activity, that is fine way to develop anti-bacteria peptides.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2009年第4期82-87,共6页
Journal of Chinese Institute Of Food Science and Technology
基金
国家"十一五"科技支撑计划(2006BAK02A24)
关键词
山羊乳酪蛋白
木瓜蛋白酶
酶解
抗菌活性
Casein of goats milk Papain enzymatic hydrolysis Anti-bacteria activity
