复合酶降低牛乳蛋白致敏性的研究

Research on reducing milk protein allergenicity by mixed enzyme

利用胰蛋白酶、风味蛋白酶单独或分布水解牛乳,均使α-乳白蛋白、β-乳球蛋白、αs-酪蛋白的抗原性降低,结果表明,胰蛋白酶水解60 min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60 min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40 min,风味蛋白酶水解2 0min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5 000 u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 one-step process or two enzymes in two-step process to reduce the antigenicity of ors-casein, α-lactalbumin,β-lacto -globulin. The result showed that the antigen lower rates of as-casein, α-lactalbumin, β-lacto -globulin were 83%, 91%, 13% respectively after trypsin hydrolysis for 60 minutes, the antigen lower rates of cry-casein, α-lactalbu- min, β-lactoglobulin were 93%, 93%, 55% respectively after flavourzyme hydrolysis for 60 minutes. The antigen lower rates of as-casein, α- lactalbumin,β-1actoglobulin were 96%, 96%, 71% respectively after trypsin hydrolysis for 40 minutes and flavourzyme hydrolysis for 20 min- utes. Theffore, antigen decreased the most significantly after trypsin and flavourzyme by step, bitter minimum, a large number of molecular weight less than 5 000 u peptides were produced after double enzymes hydrolysis by step. The technology of milk hydrolyzed by trypsin and flavourzyme by step will provide theoretical basis for infant formula milk protein desensitization.