食品科学

• 生物工程 • 上一篇    下一篇

蛋清肽的制备及其对保加利亚乳杆菌促生长的作用

任 静,孙 波*,赵 晓,孙欣瑶,齐 玉,李海鑫,樊 庆,孙 盛   

  1. 东北农业大学食品学院,黑龙江 哈尔滨 150030
  • 出版日期:2014-04-15 发布日期:2014-04-18

Preparation of Egg White Peptide and Its Growth-Promoting Activity for Lactobacillus bulgaricus

REN Jing, SUN Bo*, ZHAO Xiao, SUN Xin-yao, QI Yu, LI Hai-xin, FAN Qing, SUN Sheng   

  1. College of Food Science, Northeast Agricultural University, Harbin 150030, China
  • Online:2014-04-15 Published:2014-04-18

摘要:

研究Alcalase碱性蛋白酶酶解蛋清制备蛋清肽和蛋清肽对保加利亚乳杆菌生长的影响。结果表明:通过Box-Behnken设计确定酶解的最佳工艺为:底物质量浓度4.5 g/100 mL、酶解pH 9.0、酶解温度64 ℃、加酶量([E]/[S])5.0%,此条件下,酶解3 h后水解度达21.89%。蛋清肽可显著促进保加利亚乳杆菌生长,当添加体积分数3.0%、酶解3 h的蛋清肽(分子质量主要集中在1 513 u)时,其促生长效果最好,此时,与未添加蛋清肽组相比,活菌数提高了1(lg(CFU/mL))。

关键词: 蛋清肽, 保加利亚乳杆菌, 促生长

Abstract:

Egg white was hydrolyzed by Alcalase to prepare egg white peptide in this study. The optimal hydrolysis parameterswere determined by Box-Behnken experimental design as 4.5 g/100 mL substrate concentration, pH 9.0, 64 ℃ and 5.0% [E]/[S]ratio, yielding a degree of hydrolysis as high as 21.89% in 3 h of hydrolysis. Egg white peptide could obviously promotethe growth of Lactobacillus bulgaricus. The best growth-promoting effect was achieved by addition of 3.0% by volume ofegg white hydrolyzed for 3 h (mostly peptides with a molecular weight of 1 513 u), increasing the number of viable cells by1 (lg(CFU/mL)) when compared with the blank control.

Key words: egg white peptide, Lactobacillus bulgaricus, growth-promoting