胃蛋白酶水解牛乳酪蛋白产物抑菌特性的研究

Study on antibacterial activities of enzymatic hydrolysates of bovine casein

以牛乳酪蛋白为原料,用胃蛋白酶对其进行水解得到了具有抗菌特性的产物。研究采用胃蛋白酶在不同pH值、不同时间、不同底物浓度及不同E/S条件下水解酪蛋白,测定不同水解产物的抑菌活性。结果表明:pH2.0,酪蛋白浓度9%、E/S 1∶10、水解时间4～5 h时,水解产物抑菌活性最强。

Casein hydrolysates were prepared with pepsin, and the effects of time,enzyme dosage, pH and casein dosage were studied, their antibacterial activities were determined. The results showed that the pH2.0, a concentration of 9% of casein, E/S 1：10 and the hydrolysis time 4 -5 h were the best factors to the antibacterial activities.