大孔吸附树脂提取苦味乳清蛋白水解物及其功能性质和生物-食品科学.PDF

※基础研究 食品科学 2006, Vol. 27, No. 08 103 大孔吸附树脂提取苦味乳清蛋白水解物及其 功能性质和生物活性的研究 CHEISON Seronei Chelulei，王 璋*，许时婴 (江南大学 食品科学与安全教育部重点实验室，江苏 无锡 214036) 摘 要：用生物蛋白酶N Amano G 水解乳清分离蛋白(WPI)，水解过程中因不断加碱引入的过多的灰分用大孔吸附 树脂除去，吸附的水解产物用20%(HS20)、40%(HS40)和75%(HS75)乙醇洗脱，根据洗脱所用的乙醇浓度的不同 可以将洗脱的产品分为HS20 、HS40 、HS75 三个组分，分析这三组分的表面疏水性(SH0)，血管紧张素- 转换酶 (ACE)的抑制作用，乳化特性(EAI)，氨基酸组分和分子量分布。结果表明HS75 具有最好的ACE 抑制作用，疏水 性氨基酸含量最高，相对分子质量小于600Da 占71%，不存在相对分子质量超过4142Da 的组分。盐几乎完全从大 孔吸附树脂吸附物中被除去且水解物回收率高。乙醇解吸可能改变了溶剂的相互作用，削弱了多肽链和树脂之间的 疏水相互作用，从而使水解物从吸附的树脂上被洗脱。 关键词：除盐；除苦味；大孔吸附树脂；疏水性；乳清蛋白水解物 Useof MacroporousAdsorptionResinforSimultaneousDesaltingand Debitteringof WheyProteinHydrolysates CHEISON Seronei Chelulei，WANG Zhang*，XU Shi-ying (KeyLaboratory of Food Science and Safety, Ministry of Education, SouthernYangtze University, Wuxi 214036, China) Abstract ：Whey protein isolate, WPI, was hydrolyzed using Protease N “Amano” G (IUB 3.4.24.28) in a batch reactor at 55℃ and pH7.0 according to the pH-stat procedure. Ash was removed by adsorbing the hydrolysates onto macroporous adsorption resins (MAR). Desorption was achieved by washing with 20%, 40% and 75% alcohol (V/V) respectively and three fractions:HS20,HS40andHS75 correspondingtothealcoholconcentrationsused indesorptionwere obtained.Theywereassayed forsurfacehydrophobicity (SH 0),angiotensin-Iconvertingenzyme (ACE)inhibition,emulsifyingactivityindex(EAI),totalamino acid compositionandmolecularweight distribution.FractionHS75 showedsuperiorACE inhibitioneffect (lowestIC50),with highest content of hydrophobic and essential amino acids and contained about 71% less 600Da with no fr