食品科学 ›› 2009, Vol. 30 ›› Issue (22): 146-148.doi: 10.7506/spkx1002-6300-200922031

• 工艺技术 • 上一篇    下一篇

婴幼儿配方奶粉中乳蛋白酶解工艺条件的研究

鲁坚   

  1. 湖南亚华乳业有限公司技术中心
  • 收稿日期:2008-11-21 出版日期:2009-11-15 发布日期:2010-12-29
  • 通讯作者: 鲁坚 E-mail:lujian@avadairy.com

Optimizing Enzymatic Hydrolysis of Milk Protein in Infant Formula

LU Jian   

  1. Technology Center, Hunan AVA Dairy Co. Ltd., Changsha 410200, China
  • Received:2008-11-21 Online:2009-11-15 Published:2010-12-29
  • Contact: LU Jian E-mail:lujian@avadairy.com

摘要:

通过测定婴幼儿配方奶粉乳蛋白酶解液的氮溶指数表征蛋白的酶解程度,确定蛋白酶水解乳蛋白的最佳酶解工艺条件。使用蛋白酶Protease M“Amano”G 酶解婴幼儿配方奶粉中乳蛋白的最佳酶解工艺条件为酶解时间3h、酶浓度1.5%、pH7.0、酶解温度45℃。在此条件下,氮溶指数为45.93%。

关键词: 乳蛋白, 酶解, 蛋白酶, 婴幼儿配方奶粉

Abstract:

Optimal condition for enzymatic hydrolysis of milk protein in infant formula was investigated through evaluating nitrogen soluble index, an indictor of enzymatic hydrolysis degree, in hydrolysate solution. The optimal hydrolysis condition for protease M "Amana" G was 3 h of hydrolysis, 1.5% of enzyme-substrate ratio, 45 ℃ of reaction temperature, and pH 7.0. The nitrogen soluble index was 45.93% under this optimal condition.

Key words: milk protein, enzymatic hydrolysis, protease, infant formula

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