作　　者： ; ; ; ; (王红星）;

机构地区： 广州大学生命科学学院

出　　处： 《食品科学》 2013年第9期61-65,共5页

摘　　要： 利用不同方式水解乳清蛋白,测量水解程度及水解物的抗菌能力并探讨二者的相关性。结果表明:一定程度的水解可使乳清蛋白产生明显的抗菌能力,抗菌能力的强弱与水解程度密切相关(胰蛋白酶水解程度小于12mg氨基酸/mL时呈正相关,r=0.9740;水解程度大于12mg/mL时呈负相关,r=-0.9468)。胰蛋白酶在不同水解条件下水解乳清蛋白时均存在一个最适水解程度(10～12mg/mL),在此范围内的水解物呈现最大的抑菌能力。而盐酸水解法无论在乳清蛋白水解液的抗菌能力或在抗菌能力的稳定性方面均明显差于酶水解法。本研究证明了适当水解(酶法水解时控制水解程度为10～12mg/mL)能够显著提高乳清蛋白的抗菌能力,可为利用乳清蛋白开发新型食品天然保鲜剂提供依据。 Whey protein was hydrolyzed in different ways,the antibacterial ability and the degree of hydrolysis of hydrolysates were measured,and their correlation was studied.The results showed that hydrolysates of whey protein at a certain degree of hydrolysis had a significant antibacterial ability.The antibacterial ability of hydrolysates was closely related to the degree of hydrolysis（r = 0.9740 when hydrolysis degree was less than 12 mg free amino acids/mL;r=-0.9468 when hydrolysis degree was higher than 12 mg of free amino acids/mL）.An optimal degree of hydrolysis was found under different hydrolysis conditions when whey protein was hydrolyzed by trypsase.At this optimal degree of hydrolysis（10—12 mg of free amino acids/mL）,the hydrolysates of whey protein showed the highest antimicrobial activity.Hydrolysates prepared by hydrochloric acid showed significantly lower antibacterial capacity and poorer stability when compared to those prepared by trypsase.In summary,this study demonstrated that appropriate hydrolysis could significantly improve the antimicrobial capacity of whey protein hydrolysates.The optimum hydrolysis degree was in the range of 10—12 mg of free amino acids/mL.Whey protein could potentially be used for the development of new natural food preservatives.

关 键 词： 乳清蛋白 胰蛋白酶 水解度 抗菌能力

领　　域： [轻工技术与工程] [轻工技术与工程]