酶解乳清浓缩蛋白WPC80制备乳清肽的研究.PDFVIP

※工艺技术 食品科学 2010, Vol. 31, No. 20 11 任国谱，余 兵 ( 中南林业科技大学食品科学与工程学院，湖南 长沙 410004) 用乳清浓缩蛋白 WPC80 为原料，在复合酶A 的作用下，研究乳清肽的制备工艺。复合酶A 的反应条件 为[S ]12g/100mL 、温度 50 ℃、[E ]/[S ]3% 、pH9.0 。选用截留分子质量 10kD 的磺化聚砜膜，常温并在工作压差 0.25MPa 下对水解液进行超滤处理后，选用树脂 HZ00x 对水解液进行脱苦，得到的处理液无明显的苦涩味，只 有轻微的蛋腥味，最后肽得率 36.54% 。产品中肽的分子质量分布以二、三和四肽为主，分别占峰面积的27. 45% 、34.88% 和 26.65% 。 乳清肽；蛋白酶；乳清浓缩蛋白 Enzymatic Preparation of Oligo-peptides from Whey Protein Concentrate 80 REN Guo-pu ，YU Bing (College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China) Abstract ：Whey protein concentrate (WPC) 80 was hydrolyzed with an enzyme complex consisting of alacase and papain (1: 2 mass ratio) to prepare oligo-peptides in the present study. The hydrolysis conditions for the preparation of oligo-peptides were as follows: substrate concentration, 12 g/100 mL; reaction temperature, 50 ℃; and pH 9.0. The hydrolysate was ultrafiltrated through a sulfonated polysulfone membrane having a molecular weight cut-off (MWCO) of 10 kD under the conditions of normal temperature and 0.25 MPa working pressure difference and debittered by HZ00x resin adsorption. The resultant product had a little bitter taste and a light egg odor. The peptide yield was 36.54% under the above process conditions. The molecular weight distribution of peptides in the final product was mainly dipeptides, tripeptides and tetrapeptides, representing 27.45%, 34.88% and 26.65% of the total peak area, respectively. Key words ：whey peptide ；enzyme ；whey protein concentrate 中图分类号：TS252.9 文献标识码：A 文章编号：1002-6630(2010)20-0011-04 乳清粉是干酪生产中的副产物，乳清浓缩蛋白 1 材料与方法 WPC80 是蛋白