凝乳酶水解酪蛋白生产酪蛋白糖巨肽工艺条件的研究

Study on technology conditions of chymosin hydrolyzing casein to produce casein glycomacropeptide

酪蛋白糖巨肽(casein glycomacropeptide,简称CGMP)是κ-酪蛋白经酶解后生成的一类含有糖链的多肽,具有许多功能特性。本文研究了凝乳酶水解酪蛋白生产CGMP的工艺条件,通过正交实验得到最佳工艺条件是底物浓度10mg/mL、酶的添加量为0.6%、酶解时间为2.5h。唾液酸回收率为80.7%,蛋白质回收率为3.03%,糖基化程度(唾液酸/蛋白质)为77.6μg/mg。

Casein glycomacropeptide is a kind of peptide having the carbohydrate chain, derived from κ-casein hydrolysate and has many functions. Using orthogonal experiment, technology conditions of chymosin hydrolyzing casein to produce casein glycomacropeptide were studied. The optimum enzyme hydrolysis conditions were gained as follows： [ S] 10mg/mL, [ E]/[ S]0.6： 100, 2.5h, sialic acid recovery rate 80.7%, protein recovery rate 3.03% ,glycosylated degree（sialic acid/protein）77.6μg/mg.