| 乳清蛋白的酶法改性研究 |
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| 引用本文： | 李慧,石金波,刘小翠.乳清蛋白的酶法改性研究[J].食品工程,2011(4):28-31. |
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| 作者姓名： | 李慧 石金波 刘小翠 |
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| 作者单位： | 1. 山西大同大学农学与生命科学学院,大同,037009
2. 山西省农科院高寒区作物研究所,大同,037008 |
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| 摘 要： | 采用碱性蛋白酶、风味蛋白酶、木瓜蛋白酶、中性蛋白酶、复合蛋白酶、胰蛋白酶、胃蛋白酶在各自的最适条件下对乳清蛋白粉进行水解，通过HPLC方法测定酶解产物中α-乳白蛋白（α—La）和β-乳球蛋白（β—Lg）的含量。结果表明，碱性蛋白酶对其水解最快，其次为木瓜蛋白酶，而在胃蛋白酶和胰蛋白酶作用下则不易酶解，而且发现α-La比β—Lg更容易水解。
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| 关 键 词： | 乳清蛋白 α-乳白蛋白 β-乳球蛋白 酶解 高效液相色谱 |
Study on the enzymatic modification of whey protein |
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| LI Hui,SHI Jin-bo,LIU Xiao-cui.Study on the enzymatic modification of whey protein[J].Food Engineering,2011(4):28-31. |
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| Authors: | LI Hui SHI Jin-bo LIU Xiao-cui |
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| Affiliation: | 1(College of agriculture and life science, Shanxi Datong university, Datong 037009, China) 2(High latitude crops institute to Shanxi academy of agriculture science, Datong 037008, China ) |
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| Abstract: | Whey protein concentrate （WPC） were hydrolyzed by seven proteases respectively, they were alcalase, papain, flavourzyme, protamex, neturase, pepain and trypsin. The degradation of α-Lactalbumin（α-La） and β-Lac- toglobulin（ β -Lg） were determined by HPLC. Results indicated alcalase was observed to be the fastest degradation of α -La and β -Lg. The second was papain. Pepain and trypsin hydrolysis rate was slow. α -La hydrolyzed easier than β-Ls. |
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| Keywords: | whey protein ot-Lactalbumin β-Lactoglobulin proteolysis HPLC |
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