食品科学 ›› 2013, Vol. 34 ›› Issue (23): 194-199.doi: 10.7506/spkx1002-6630-201323041

• 生物工程 • 上一篇    下一篇

益生菌对发酵酸乳蛋白的影响

药 璐1,2,闵伟红1,姜铁民2,陈历俊2,*   

  1. 1.吉林农业大学食品科学与工程学院,吉林 长春 130118;2.北京三元食品股份有限公司,北京 100076
  • 收稿日期:2012-11-20 修回日期:2013-10-30 出版日期:2013-12-15 发布日期:2014-01-03
  • 通讯作者: 陈历俊 E-mail:chlj@263.net
  • 基金资助:

    国家“863”计划项目(2011AA100903);“十二五”国家科技支撑计划项目(2012BAD12B03)

Effect of Probiotics on Proteins in Fermented Milk Products

YAO Lu1,2,MIN Wei-hong1,JIANG Tie-min2,CHEN Li-jun2,*   

  1. 1. College of Food Science and Technology, Jilin Agricultural University, Changchun 130118, China;
    2. Beijing Sanyuan Foods Co. Ltd., Beijing 100076, China
  • Received:2012-11-20 Revised:2013-10-30 Online:2013-12-15 Published:2014-01-03
  • Contact: CHEN Li-jun E-mail:chlj@263.net

摘要:

为了对比传统乳酸菌发酵酸乳与添加益生菌的发酵酸乳之间的蛋白、pH4.6可溶性氮、氨基氮与游离氨基酸等含量,考察益生菌对发酵酸乳蛋白的影响,主要采用SDS聚丙烯酰胺凝胶电泳(SDS-PAGE)、反相高效液相色谱和超高效液相色谱的方法进行研究。结果表明:在以响应面优化后的最优生产工艺条件下制备的益生菌发酵酸乳中,αs2-酪蛋白、αs1-酪蛋白和β-乳球蛋白条带比较浅,其中添加植物乳杆菌的发酵酸乳所形成的条带最浅;而pH4.6可溶性氮、氨基氮和游离氨基酸的含量均有所增加,其中添加干酪乳杆菌的发酵酸乳增加显著。造成这些结果的原因,主要是由于添加益生菌后其本身所含有的蛋白酶降解了更多的蛋白质所致,此外由于不同益生菌在酸乳发酵过程中代谢活性不同,导致不同发酵酸乳中蛋白质的降解程度也有所不同。

关键词: 干酪乳杆菌, 植物乳杆菌, 蛋白, pH4.6可溶性氮, 氨基氮, 游离氨基酸

Abstract:

In order to explore the effect of probiotics on proteins in fermented milk products, probiotics-fermented yogurt
was compared with traditional lactic acid bacteria-fermented yogurt in terms of the contents of protein, pH 4.6 soluble
nitrogen, amino nitrogen and free amino acids by SDS-PAGE electrophoresis, reversed-phase high performance liquid
chromatography and ultra performance liquid chromatography. In probiotics-fortified yogurt under the optimal fermentation
conditions established by response surface methodology, the protein brands of αs2-casein, αs1-casein and β-lactoglobulin were
relatively shallower, and those in Lactobacillus plantarum-fermented yogurt were the weakest; in addition, the contents
of pH 4.6 soluble nitrogen, amino nitrogen and free amino acid revealed an increase, especially a significant increase
in Lactobacillus casei-fermented yogurt. These results may be due to the more protein degraded by the protease from
probiotics. Moreover, different probiotics with different metabolic activities in the yoghurt fermentation process can lead to
the extension of protein degradation.

Key words: Lactobacillus casei, Lactobacillus plantarum, protein, pH 4.6 soluble nitrogen, amino nitrogen, free amino acid

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