酶水解条件对乳清蛋白水解度和β-lg致敏性的影响

摘要

以乳清蛋白为研究对象,利用中性蛋白酶对其进行水解,着重研究了水解时间、温度、pH值、E/S对乳清蛋白水解度的影响.同时应用响应面设计法,研究上述水解条件对乳清蛋白水解度和乳清蛋白组分β-lg抗原性的共同影响,最终确定中性蛋白酶水解乳清蛋白的最佳水解条件为:时间3h,温度为45℃,pH值为7,E/S为2 500 U/g.%Effects of hydrolyzing time,temperature,pH and E/S on the degree of hydrolysis of whey protein hydrolyzed by neutral protease were studied.And effects of hydrolysis conditions above on the degree of hydrolysis and antigenicity of whey protein fraction β-lg were investigated by response surface design,the optimum hydrolysis conditions of hydrolyzing whey protein with neutral protease were determined:time 3 h,temperature 45 ℃,pH 7,enzyme to substrate ratio 2 500 U/g.