Lactobacillus helveticus 9制备酪蛋白源活性肽工艺的研究

Peptides production from casein degradation by Lactobacillus helveticus 9 with good proteolytic activity

基于酪蛋白水解度和多肽质量浓度数据,研究了接种量、培养时间、培养温度及底物浓度对瑞士乳杆菌菌株L.helveticus 9水解酪蛋白的影响。结果表明,L.helveticus 9对酪蛋白的水解作用的最佳条件为接种量为1×108 mL-1,底物质量浓度为50g/L,培养时间为48 h,培养温度为37℃;在此优化条件下,酪蛋白的水解度可达17.3%,多肽质量浓度达到0.62 g/L。显然,具有较高蛋白水解活力的菌株L.helveticus 9可以用于从酪蛋白中来制备潜在的生物活性肽。

The present study examined the effects of Lactobacillus helveticus 9 with good proteolytic activity on peptides formation from casein degradation according to degree of hydrolysis and peptide concentration produced. It was seen that such factors as inoculums size, cultivation time and temperature, and substrate concentration were important in affecting the formation of casein-derived peptides. The optimum conditions for this strain ＇to hydrolyze casein to peptides were inoculum level with 1×10^8 cfu/mL, 5% of casein, and incubation at 37 ℃ for 48 h. The degree of hydrolysis reached 17.3%, and the concentration of peptides formed was 0.62 mg/mL after 48h due to the presence of this strain. It was clear that application of L. helveticus strain 9 with good proteolytic activity would provide a promising technology for the potential production of bio-activity peptides from casein.