婴儿配方乳蛋白水解物酶解条件的研究

Research on the optimization of hydrolyzing protein of infant formula milk

为降低牛乳蛋白中的致敏蛋白质量浓度,制备婴儿配方乳。利用风味蛋白酶水解牛乳蛋白,以风味蛋白酶质量分数、酶解时间、酶解温度为影响因子,在单因素试验结果的基础上,应用Centure-Composite Design中心组合方法进行三因素三水平的实验设计,以牛乳蛋白水解度为响应值,运用响应面法对水解条件进行进一步的优化。结果表明,酶解浓度、酶解时间对牛乳蛋白水解度影响显著;牛乳蛋白质水解的最佳工艺:水解温度为56.03℃,酶添加量为0.37%,酶解时间为39.02 min。通过对牛乳蛋白水解物进行SDS-PAGE分析,表明αs-酪蛋白和β-乳球蛋白均有不同程度的减少。经测定水解后的牛乳中β-乳球蛋白与鲜牛乳的抗原降低率有所增加。

In order to reduce allergenic protein content in milk proteins for preparing of infant formula milk, we hydrolyzed milk protein us-ing flavorzyme and based on concentration, hydrolysis time, hydrolysis temperature viewed as influence factors. We used single factor experi- ments and Centure-Composite Design center combination method of three factors and three levels experimental design to further opitimaze hydrolysis condition. The result showed the effect of enzyme concentration and hydrolysis time were significant. The optimum hydrolysis conditions were optimized as following： enzyme concentration 0.37%, hydrolysis temperature 56.03 ℃ and time 39.02 rain. Through SDS- PAGE analysis, it was found that α-casein and β-1actoglobulin were degraded in different degrees. The determination of antigen residues of β-1actoglobulin in hydrolyzed milk was higher than fresh milk.