利用TGase结合微滤技术从乳清粉中分离纯化CGMP的研究-食品科学.PDF

94 2009, Vol. 30, No. 20 食品科学 ※工艺技术 利用TGase结合微滤技术从乳清粉中 分离纯化CGMP的研究 李博智，阎亚丽，陈庆森* (天津市食品生物技术重点实验室，天津商业大学生物技术与食品科学学院，天津 300 134) 摘 要：利用谷氨酰胺转氨酶(TGase)结合微滤技术从乳清中分离纯化酪蛋白糖巨肽(CGMP) 。结合微滤技术考察底 物浓度、TGase 浓度、pH 值、温度和反应时间对分离纯化的影响。通过实验得出最佳酶反应条件为底物浓度8% 、 TGase 酶浓度7U/g 、pH6 .5 、温度39 ℃、反应时间80min 、微滤浓缩循环6 次，最后经微滤可得到纯度为70% 左 右的C G M P 。 关键词：酪蛋白糖巨肽；谷氨酰胺转氨酶；微滤；乳清粉 Transglutaminase (TGase)-catalyzed Cross-linking Combined with Microfiltration for Separation of Casein Glycomacropeptide (CGMP) from Whey Powder LI Bo-zhi ，YAN Ya-li ，CHEN Qing-sen * (Tianj in Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianj in University of Commerce, Tianj in 300 134, China) Abstract：The present study aimed to develop a new technology of combined TGase-catalyzed cross-linking and microfiltration for the separation of CGMP from whey powder . The main technological parameters of TGase-catalyzed cross-linking were studied. Subsequently, the productivity, purity and amino acid composition of CGMP product were analyzed. Results showed that a CGMP product with about 70% purity was obtained through 80 min TGase-catalyzed cross-linking with a substrate concentration of 8% and a TGase dose of 7 U/g at pH 6.5, 39 ℃followed by microfiltration for 6 cycles. Key words ：casein glycomacropeptide (CGMP)；tran sglutaminase (TGase)；microfiltration ；whey powder 中图分类号：Q5 14 文献标识码：A 文章编号：1002-6630(2009)20-0094-07 [4 ] 酪蛋白糖巨肽(CGMP)最早在1953 年由Alais 等发 2 5 % 左右 。 现，在经凝乳酶处理的牛乳以及酪蛋白盐溶液中，12%