水解牛乳蛋白技术及其产物的功能特性

A pproach and functional characteristics of bovine milk protein hydrolysis

牛乳含有丰富的蛋白质,是人类食品中重要的营养成份来源。然而与人乳相比,牛乳中酪蛋白含量比例较高,而且牛乳中的αs-酪蛋白(αs-CN)和β-乳球蛋白(β-LG)是人乳中没有的,因此以牛乳直接喂养的婴儿可能会出现消化不良和过敏症状。对牛乳蛋白进行水解的研究消除过敏引起了人们极大的关注。牛乳蛋白的水解主要是通过各种酶,此外还有化学水解(如酸水解),物理水解(如加热、高压)等方法。蛋白质水解后易产生苦味,通过控制水解度或包埋等方法可将苦味降低到不易感觉到的水平。本文还描述了牛乳蛋白水解率测定方法、牛乳蛋白水解产物分析技术,水解牛奶蛋白产物的功能特性及在婴儿配方产品及功能食品中的应用前景。

Bovine milk has high content of protein and is an important nutritional resource of human. However, bovine milk contains higher proportion of casein than human milk. Moreover, αs-casein and β-lactoglobulin in bovine milk are absence in human milk. Dyspepsia, diarrhea and allergic reaction could be found in infant fed directly with bovine milk. Many scientists are very interested in the hydrolysis of bovine milk proteins in order to remove their antigenicity. Most protein hydrolysis can be achieved by various enzyme. Chemical method, e.g. acid hydrolysis and physical method e.g. heating and high pressure can also be applied. Bitterness of the produced protein hydrolysate is a major concern of manufacturers. The bitterness can be reduced through controlling the degree of protein hydrolysis or embedding with proteins or polysaccharides. This study also described the functional properties and potential application of various protein hydrosates in infant food and functional foods as well as the methods to determine the degree of protein hydrolysis, the techniques to analyze the hydrolytic products.