| 瑞士乳杆菌发酵对牛乳中乳清蛋白抗原性影响的研究 |
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| 引用本文： | 张颖,罗永康,李诤,刘晓宇,生庆海.瑞士乳杆菌发酵对牛乳中乳清蛋白抗原性影响的研究[J].中国奶牛,2010(6):41-44. |
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| 作者姓名： | 张颖 罗永康 李诤 刘晓宇 生庆海 |
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| 作者单位： | 1. 中国农业大学食品科学与营养工程学院,北京,100083
2. 内蒙古蒙牛乳业(集团)股份有限公司,呼和浩特,011500 |
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| 基金项目： | 国家自然科学基金项目 |
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| 摘 要： | 以瑞士乳杆菌为发酵菌种,研究了脱脂乳发酵过程中乳清蛋白(β-乳球蛋白(β-LG)和α-乳白蛋白(α-LA))抗原性的变化规律及变化机制。结果表明,瑞士乳杆菌发酵能够显著降低脱脂乳中β-LG和α-LA的抗原性。发酵3~12h期间,β-LG和α-LA的抗原性迅速下降,继续发酵至48h,蛋白抗原性又出现缓慢升高。瑞士乳杆菌对乳清蛋白的水解作用导致其抗原性一定程度地降低;受发酵过程中生成的乳酸影响,β-LG和α-LA的抗原性随pH的降低呈现先逐渐下降后缓慢升高的变化规律。因此,瑞士乳杆菌的蛋白水解酶和发酵过程中生成的乳酸共同影响了发酵乳中β-LG和α-LA抗原性的变化。
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| 关 键 词： | 乳清蛋白 抗原性 发酵 瑞士乳杆菌 |
Study on the Antigenicity of Whey Proteins during Fermentation with Lactobacillus helveticus |
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| Zhang Ying,Luo Yongkang,Li Zheng,Liu Xiaoyu,Sheng Qinghai.Study on the Antigenicity of Whey Proteins during Fermentation with Lactobacillus helveticus[J].China Dairy Cattle,2010(6):41-44. |
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| Authors: | Zhang Ying Luo Yongkang Li Zheng Liu Xiaoyu Sheng Qinghai |
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| Institution: | 1.College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083;2.Inner Mongolia Mengniu dairy industry(group)Co.Ltd,Hohhot 011500) |
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| Abstract: | The changes and possible mechanism of antigenicity of β-lactoglobulin（β-LG）and α-lactalbumin（α-LA）during skim milk fermentation with Lactobacillus helveticus were investigated.The results showed that Lactobacillus helveticus fermentation could reduce the antigenicity of β-LG and α-LA significantly.Fermenting for 3~12h,antigenicity of β-LG and α-LA decreased rapidly,then increased slowly with further fermentation.The ability to hydrolyze whey proteins via enzymes produced by Lactobacillus helveticus leaded to reduction of antigenicity to some extent;Affected by lactic acid produced during skim milk fermentation,the antigenicity of β-LG and α-LA first decreased gradually then rose slowly with pH value declining.Therefore,Lactobacillus helveticus＇ proteolytic enzymes and lactic acid generated during fermentation were responsible for the variation of antigenicity of β-LG and α-LA together. |
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| Keywords: | Whey protein Antigenicity Fermentation Lactobacillus helveticus |
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