碱性蛋白酶水解乳清蛋白工艺条件的研究

Studies on Enzymolysis Conditions of Whey Protein(WP) by Alcalase

为了降低乳清蛋白粉(whey powder,WP)中主要过敏原——β-乳球蛋白的含量,采用碱性酶对乳清蛋白粉进行水解。结果表明:乳清蛋白粉经80℃、30min的预处理,水解度有较大的提高,其抗原含量明显降低。最佳酶解条件是:酶解温度60℃、pH9.0、加酶量19000U/100mL、酶解时间4h。制得的水解液的水解度达16.0%,抗原残留量为原料的5%。酶解产物中的多肽可作为后续功能性产品的原料。

The conditions of hydrolyzing whey protein（WP） by Alcalase were studied,for reducing the contents of the β-Lactoglobulin in WP.The results showed that the preheating treatment at 80 ℃ for 30 minutes could increase the degree of enzymolysis and decrease the contents of the antigen.the best enzymolysis conditions were as follows：temperature 60 ℃,pH 9.0,E/S 19 000 U/g,hydrolysis time 4 h,substrate concentration 8%.The degree of hydrolysis（DH） and residual volume of antigen could reach to 16.0% and 5%,respectively the polypeptide in hydrolysate can be used the raw material of the follow up functional products.