牛乳酪蛋白抗氧化乳基料的制备及其分离纯化

doi:10.7506/spkx1002-6630-201306007

食品科学 ›› 2013, Vol. 34 ›› Issue (6): 33-36.doi: 10.7506/spkx1002-6630-201306007

牛乳酪蛋白抗氧化乳基料的制备及其分离纯化

童伟，李志成*，熊清权，郑晓莹，苏晋文，任娇

西北农林科技大学食品科学与工程学院，陕西杨凌 712100

收稿日期:2011-11-04 修回日期:2013-01-23 出版日期:2013-03-25 发布日期:2013-03-01
通讯作者: 李志成 E-mail:lzc20000@163.com

Preparation, Isolation and Purification of Dairy Ingredients with Antioxidant Activity from Milk Casein

TONG Wei，LI Zhi-cheng*，XIONG Qing-quan，ZHENG Xiao-ying，SU Jin-wen，REN Jiao

College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China

Received:2011-11-04 Revised:2013-01-23 Online:2013-03-25 Published:2013-03-01
Contact: Zhi-Zheng LI E-mail:lzc20000@163.com

摘要/Abstract

摘要： 为制备具有低过敏性和抗氧化作用的牛乳酪蛋白活性肽乳基料，以水解度和·OH清除率为指标，先后采用大孔吸附树脂和凝胶过滤色谱分离、纯化酪蛋白酶解物。结果表明：胰蛋白酶和中性蛋白酶组合酶解牛乳蛋白6h，其产物具有较高的水解度(36.80%)和较好的抗氧化活性，·OH清除率的半抑制浓度(IC50)值为3.12mg/mL；酶解物通过LS106大孔吸附树脂分离、纯化后，体积分数为75%的乙醇洗脱液具有较高的抗氧化活性，其·OH清除率的IC50值为0.14mg/mL；体积分数75%的乙醇洗脱组分经凝胶过滤色谱分离、纯化后，得到4个不同相对分子质量肽段，其中抗氧化活性较强肽段的相对分子质量为355.38～854.89，其·OH清除率的IC50值为0.09219mg/mL，与酶解物相比其抗氧化活性扩大33.84倍；相对分子质量小于3238.05的多肽占纯化后多肽总量的60.32%，30.09%多肽是由2～8个氨基酸组成的寡肽。牛乳酪蛋白经复合酶酶解后其抗氧化活性明显提高，过敏性明显降低，喷雾干燥后可以直接制备乳基料。

关键词: 牛乳酪蛋白酶解物, 乳基料, 分离、纯化, 抗氧化性, 过敏性

Abstract: The dairy ingredients with low allergenic reaction and antioxidant activity were prepared from milk casein. The optimal preparation process parameters were explored to achieve the strong hydroxyl radical scavenging activity. Milk casein hydrolysates (MCH) were isolated and purified by macroporous adsorption resin and gel filtration chromatography. The results indicated that: (1) MCH obtained from hydrolysis by trypsin and neutral protease for 6 h had higher degree of hydrolysis (36.80%) and better antioxidant activity. IC50 of MCH for scavenging hydroxyl free radicals 3.12 mg/mL. (2) The elution fraction from 75% ethanol purified by macroporous adsorption resin had higher antioxidant activity with IC50 of 0.14 mg/mL. (3) The elution fraction from 75% ethanol by gel filtration chromatography with molecular weight in the range of 355.38–854.89 D had higher antioxidant activity with IC50 of 0.09219 mg/mL, which revealed a 33.84-fold increase compared with MCH. The contents of peptides with molecular weight less than 3238.05 D were accounted for 60.32% of total purified peptides, and 30.09% peptides were oligopeptides with 2–8 amino acid residues. This preparation process not only increased antioxidant activity, but also reduced anaphylaxis of dairy ingredients from milk casein. In addition, the spray drying was also better for the preparation of dairy ingredients.

Key words: milk casein hydrolysate, dairy ingredient, isolation and purification, antioxidant activity, anaphylaxis

中图分类号:

TS252.1

童伟，李志成*，熊清权，郑晓莹，苏晋文，任娇. 牛乳酪蛋白抗氧化乳基料的制备及其分离纯化[J]. 食品科学, 2013, 34(6): 33-36.

TONG Wei，LI Zhi-cheng*，XIONG Qing-quan，ZHENG Xiao-ying，SU Jin-wen，REN Jiao. Preparation, Isolation and Purification of Dairy Ingredients with Antioxidant Activity from Milk Casein[J]. FOOD SCIENCE, 2013, 34(6): 33-36.

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牛乳酪蛋白抗氧化乳基料的制备及其分离纯化

Preparation, Isolation and Purification of Dairy Ingredients with Antioxidant Activity from Milk Casein

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