复合酶制备牛乳低致敏性蛋白基料的研究

Research of preparation of low allergenicity protein material by mixed enzyme

利用胰蛋白酶、风味蛋白酶单独或分步水解牛乳,研究了α-乳白蛋白、β-乳球蛋白、αs-酪蛋白的抗原性的变化。结果显示,胰蛋白酶水解60min后,αs-酪蛋白、α-乳白蛋白、β-乳球蛋白的抗原降低率分别为83%、91%、13%,风味蛋白酶水解60min后,αs-酪蛋白、α-乳白蛋白、β-乳球蛋白的抗原降低率分别为93%、93%、55%,胰蛋白酶水解40min,风味蛋白酶水解20min后,αs-酪蛋白、α-乳白蛋白、β-乳球蛋白的抗原降低率分别为96%、96%、71%。因此,胰蛋白酶和风味蛋白酶分步水解牛乳蛋白抗原降低最显著,苦味最低,双酶分步水解后,产生大量分子量在5000u以下的肽。胰蛋白酶和风味蛋白酶分步水解牛乳技术,将为婴儿配方乳蛋白脱敏提供理论基础。

In this paper,milk was hydrolyzed with trypsin or flavourzyme in single or two-step method to examine the antigenicity change of αs-casein,α-lactalbumin,β-lactoglobulin. Result showed that the antigen reducing rate of αs -casein,α -lactalbumin,β -lactoglobulin were 83% ,91%, 13% respectively after trypsin hydrolysis for 60min. The antigen reducing rate of αs-casein,α-lactalbumin,β-lactoglobulin were 93% ,93%, 55% respectively after flavourzyme hydrolysis for 60min. The antigen reducing rate of αs-casein,α-lactalbumin, β-lactoglobulin were 96%,96%,71% respectively after trypsin hydrolysis for 40min and fiavourzyme hydrolysis for 20min. Therfore,two-step hydrolysis of trypsin and flavourzyme can significantly reduce the antigenicity of milk protein and bitter.A large number of peptides whose molecular weight below 5000u were produced after double enzymes hydrolysis by step. The technology of milk hydrolyzed by trypsin and flavourzyme in two-step will provide theoretical basis for infant formula milk protein desensitization.