酶水解降低牛乳蛋白抗原性的研究

Research on the Antigenicity Reduction of Milk Protein by Enzyme Hydrolysis

利用胰蛋白酶和风味蛋白酶对牛乳单酶一步或双酶两步酶解,研究两种酶解方法对牛乳中αs-酪蛋白、α-乳白蛋白、β-乳球蛋白抗原降低效果的影响。对酶解过程中3种蛋白抗原降低率进行测定及水解物的蛋白质分布进行分析,结果表明:双酶两步水解法与单酶一步水解法相比,可显著降低牛乳蛋白抗原性。水解液的SDS-PAGE分析显示双酶两步水解液中αs-酪蛋白、α-乳白蛋白、β-乳球蛋白残留量较单酶一步水解液中的这3种蛋白残留量少。水解液的高效液相色谱分析显示双酶两步水解液中有较多相对分子质量低于6 500的肽类,而单酶一步水解液中有较多相对分子质量大于12 300的蛋白。

Milk was hydrolyzed with trypsin and flavourzyme in one-step process respectively or two enzymes in two-step process to research two hydrolysis methods on the effect of antigenicity reduction of αs-casein,α-lactalbumin,β-lactoglobulin. The antigenicity reduction rates were determinated and the proteins formed were analysed. The results indicated that double enzymes hydrolysis in two-step process compared with single enzyme in one-step process,which could significantly reduce protein antigenicity. SDS-PAGE analysis showed that the double enzymes hydrolysis in two-step process compared with single enzyme hydrolysis in one-step process,the residuces of as-casein,α- lactalbumin,β- lactoglobulin were few. HPLC analysis showed double enzymes hydrolysis in two-step contained many peptides molecular weight lower than 6500,while single enzyme hydrolysis in one-step contained more proteins molecular weight more than 12.3KDa.