酪蛋白三种组分的酶解特性研究

Hydrolysis properties of three casein components

酪蛋白由3种成分组成,即αs-酪蛋白,β-酪蛋白,κ-酪蛋白。本文对酪蛋白的三种组分进行分离,用SDSPAGE电泳进行检测,得到相对纯度分别为89.50%、96.51%、90.99%。酪蛋白三种组分用胰蛋白酶进行酶解,对酶解物的水解度和粒度分布进行测定,酶解物的粒度分布用激光粒度分析仪测定。得到的结论是:在三种组分的酶解物中,αs-酪蛋白酶解物的水解度最高,随着酶解时间的延长,αs-酪蛋白酶解物中的粒径越来越小。β-酪蛋白酶解物在前12h水解度增加最少,β-酪蛋白酶解物在前6h粒度变化也不明显。κ-酪蛋白酶解物的水解度以线性形势增加,且κ-酪蛋白酶解10min内,粒径变化明显。

Caseins contains three major caseins： αs- casein, β- casein, and κ- casein.The three major caseins were separated,and the purity of each peak was assessed using SDS-PAGE.The purity of the three components were 89.50%, 96.51%, 90.99%, respectively.The three components of casein were subjected to hydrolysis with trypsin.The the degree of hydrolysis and particle size distribution of hydrolyzate were analyzed.The particle size distribution was measured by laser particle analyzer.The conclusion showed that in the three casein components, αs-casein hydrolyzate had the highest degree of hydrolysis.With the extension of the hydrolysis time,the particle size of αs- casein hydrolyzate became smaller.The particle size of β-casein hydrolyzate did not change significantly in 6h.The degree of hydrolysis of κ-casein hydrolyzate increased linearly.The particle size of κ-casein hydrolyzate changed significantly in 10min.