| 牛乳酪蛋白初级抗菌肽粉乳基料的制备 |
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| 引用本文： | 熊清权,李志成,童伟,郑晓莹,李静,张展.牛乳酪蛋白初级抗菌肽粉乳基料的制备[J].乳业科学与技术,2012,35(2):12-16. |
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| 作者姓名： | 熊清权 李志成 童伟 郑晓莹 李静 张展 |
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| 作者单位： | 西北农林科技大学食品科学与工程学院,陕西杨凌,712100 |
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| 基金项目： | 陕西省农业科技攻关项目，“十二五”国家科技支撑计划项目 |
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| 摘 要： | 为制备抗菌活性较好的肽粉乳基料,以新鲜牛乳为原料提取酪蛋白,以酪蛋白酶解物对大肠杆菌、沙门氏菌和金黄色葡萄球菌的抑菌圈直径为指标,从木瓜蛋白酶、碱性蛋白酶、中性蛋白酶和胰蛋白酶中筛选出一种蛋白酶水解牛乳酪蛋白,并通过单因素试验和正交试验确定该酶水解牛乳酪蛋白优化水解条件。结果表明：木瓜蛋白酶水解牛乳酪蛋白,其酶解物对3种菌均有较好的抑制作用;优化水解工艺条件为：酶解温度50℃、酶解时间4.5h、加酶量4500U/g、pH5.5、底物质量浓度6g/100mL;牛乳酪蛋白酶解物及初级肽粉乳基料稳定性均较好。
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| 关 键 词： | 牛乳酪蛋白 乳基料 优化 抑菌活性 |
Preparation of Antimicrobial Peptides Powder Derived from Bovine Casein Hydrolysates |
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| XIONG Qing-quan,LI Zhi-cheng,TONG Wei,ZHENG Xiao-ying,LI Jing,ZHANG Zhan.Preparation of Antimicrobial Peptides Powder Derived from Bovine Casein Hydrolysates[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2012,35(2):12-16. |
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| Authors: | XIONG Qing-quan LI Zhi-cheng TONG Wei ZHENG Xiao-ying LI Jing ZHANG Zhan |
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| Institution: | (College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China) |
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| Abstract: | In order to prepare highly active antibacterial peptides power,casein was extracted from fresh milk and then hydrolyzed with one of four different proteases（neutral protease,alcalase,trypsin and papain）.Casein hydrolysates prepared with papain exhited stronger inhibitory effects on Escherichia coli,Salmonella and Staphylococcus aureus than those prepared with neutral protease,alcalase or trypsin.Using one-factor-at-a-time and orthogonal array design methods,the optimal hydrolysis conditions for the preparation of highly active antibacterial casein hydrolysates with papain were determined as following： 50 ℃ of hydrolysis temperature,4.5 h of hydrolysis time,4500 U/g of enzyme amount,pH 5.5,and 6 g/100 mL of substrate concentration.Moreover,we found that both the prepared casein hydrolysates and their lyophilized powder had stable antimicrobial activity.Meanwhile,the lyophilized powder showed slightly stronger antimicrobial activity. |
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| Keywords: | bovine casein milk-derived materials optimizing antimicrobial activity |
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