发酵生产低致敏乳源蛋白基料的研究

Study on Hypoallergenic Protein Ingredients from Milk Source by Fermentation

利用益生菌发酵,从而降低牛乳蛋白抗原性是目前研究的一个新领域,对于功能性蛋白基料开发具有十分重要的意义。实验中筛选出1株乳杆菌作为发酵菌种,用于生产低致敏乳源蛋白基料。研究其水解乳蛋白的能力及发酵产物中抗原降解的情况。研究发现,发酵乳中α-乳白蛋白(α-LA),β-乳球蛋白(β-LG),as-酪蛋白(αS-CN),β-酪蛋白(β-CN)和牛血清白蛋白(BSA)的抗原降解率分别为31.8%,20.54%,4.08%,18.67%和25.47%。确认菌种为瑞士乳杆菌。可被用于生产低致敏乳源蛋白基料。

Reducing the protein antigen fermented by probiotic has become a new research field in recent years, and it is significant to the development of the functional food market. Proteolytic activity of Lactobacillus helveticus was studied in this article and the ACE-inhibitory activity of the products was also researched. It showed that the products harvested in the period of logarithm growth have better performance. A strain was used to decrease allergen. Proteolytic activity of Lactobacillus was studied in this article and the degradation of antigen of the fermented products was also researched. The decreasing rates of allergen are α- LA31.8% ,β-LG20.54% ,αs-CN4.08% ,β-LCN18.67% and BSA25.47%. The stain is identified as Lactobacillus helveticus. It can be used to produce hypoallergenic protein ingredients from milk source.