水牛乳干酪副产物乳清抗氧化肽基料的制备技术

Preparation of Antioxidant Peptide Material by Using the Whey of Buffalo Milk Cheese By-Products

对水牛乳酶凝型干酪加工中副产物乳清进行酶解,以研发感官良好的水牛乳清抗氧化多肽基料。单因素以及正交试验结果表明:采用中性蛋白酶,加酶量6 000 U/g底物,初始p H 6.5,酶解时间1 h,酶解温度45℃,无需持续调控p H,得到的多肽基料,酸溶性蛋白率达到89.90%±4.61%,DPPH自由基清除率为93.88%±0.35%,色泽乳黄,组织状态均匀,具备清新的新鲜奶酪风味。

Enzymatic hydrolysis was carried out to prepare of good flavor antioxidant peptides material by using the whey of buffalo milk cheese by-products, the results showed that, the optimum technological condition was using neutral proteinase, enzyme concentration 6 000 U/g, initial pH 6.5, enzymolysis time 1 h, enzymolysis temperature 45 ℃, without adjusting the pH during hydrolysis. With the optimized parameters, the acid soluble protein rate of antioxidant peptides material was 89.90%±4.61%,and the DPPH radical scavenging rate was 93.88%±0.35%. The peptides material color was milky yellow, which showed homogeneous structure and fresh cheese flavor.