乳清蛋白酶解物促干酪乳杆菌生长作用的研究

doi:10.7506/spkx1002-6630-201321039

食品科学 ›› 2013, Vol. 34 ›› Issue (21): 188-192.doi: 10.7506/spkx1002-6630-201321039

乳清蛋白酶解物促干酪乳杆菌生长作用的研究

韦慧娟1，陈树兴1,*，李丽丽2，陈建坡1，任发政3

1.河南科技大学食品与生物工程学院，河南洛阳 471003；2.农业部畜牧总站全国奶牛生产性能测定标准物质制备
实验室，北京 101300；3.中国农业大学食品科学与营养工程学院，北京 100083

收稿日期:2013-02-14 修回日期:2013-10-11 出版日期:2013-11-15 发布日期:2013-10-28
通讯作者: 陈树兴 E-mail:weihuijuan3@163.com
基金资助:
“十一五”国家奶业专项基金项目(2006BAD04A06)

Effect of Whey Protein Hydrolysate on Growth of Lactobacillus casei Shirota

WEI Hui-juan 1，CHEN Shu-xing1,*，LI Li-li2，CHEN Jian-po1，REN Fa-zheng3

1. College of Food and Biotechnology, Henan University of Science and Technology, Luoyang 471003, China；
2. The Laboratory of Dairy Herd Improvement and Preparation of Standard Material of National Husbandry Service, Ministry of Agricuture,
Beijing 101300, China；3. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China

Received:2013-02-14 Revised:2013-10-11 Online:2013-11-15 Published:2013-10-28
Contact: CHEN Shu-xing E-mail:weihuijuan3@163.com

摘要/Abstract

摘要：

为探讨乳清蛋白酶解物促干酪乳杆菌生长的影响，首先通过正交试验筛选胰蛋白酶酶解乳清浓缩蛋白的条件；然后，分析不同酶解时间的乳清蛋白酶解物(WPH)对干酪乳杆菌(L. casei Shirota)的促生长作用；进一步使用超滤膜将WPH分离为不同分子质量的3个部分(E、F、G)，比较它们对干酪乳杆菌的促生长作用。结果表明：在乳清蛋白质量浓度4.0g/100mL、胰蛋白酶与乳清蛋白比([E]/[S])3%、pH8.0、酶解温度53℃的条件下，水解度达到较高，为12.67%；添加不同酶解时间的WPH均对干酪乳杆菌有促生长作用，5h和7h酶解得到的WPH增菌效果更显著；SDS-PAGE电泳分析表明，随酶解时间的增加，更多的蛋白被酶解成了小片断；超滤部分(F、G)均表现了增菌作用，分子质量3kD以下的酶解产物增菌作用最强。结论：乳清蛋白酶解物对干酪乳杆菌具有促生长作用，其中低分子肽(小于3kD)是促进干酪乳杆菌生长的主要成分。本研究结果将为乳清蛋白的有效利用、干酪乳杆菌高浓度培养技术的完善提供一定的数据支持。

关键词: 胰蛋白酶, 乳清蛋白酶解物(WPH), 干酪乳杆菌(Lactobacillus casei Shirota), 促生长

Abstract:

In order to explore the impact of whey protein hydrolysate (WPH) on the growth of Lactobacillus casei Shirota
(LCS), hydrolysis conditions were screened through an orthogonal array design. The growth-promoting effect of WPH obtained
from different hydrolysis time on LCS was analyzed. WPH was separated into three parts (E, F, and G) with different
molecular weights through ultrafiltration, and their promotion effects on the growth of LCS were compared. The results
showed that higher hydrolysis degree of 12.67% was obtained under hydrolysis conditions of 4 g/100 mL WPC, trypsinto-
WPC ratio ([E]/[S]) of 3.0%, pH 8.0, and hydrolysis temperature of 53 ℃. Supplementation of different WPH showed a
promoting effect on LCS growth, and WPH obtained from 5 h and 7 h hydrolysis possessed better growth-promoting effect.
Along with an increase in hydrolysis time, more proteins were hydrolyzed into small pieces, as confirmed by SDS-PAGE gel
electrophoresis. Both ultrafiltration portions (F and G) of WPH promoted LCS growth, and fraction G with molecular weight
less than 3 kD showed the strongest promoting effect on LCS growth. These results will provide data support for efficient
utilization of whey protein and improvement of high-concentration LCS cultivation.

Key words: trypsin, whey protein hydrolysate, Lactobacillus casei Shirota, growth promotion

中图分类号:

TS252.2

韦慧娟1，陈树兴1,*，李丽丽2，陈建坡1，任发政3. 乳清蛋白酶解物促干酪乳杆菌生长作用的研究[J]. 食品科学, 2013, 34(21): 188-192.

WEI Hui-juan 1，CHEN Shu-xing1,*，LI Li-li2，CHEN Jian-po1，REN Fa-zheng3. Effect of Whey Protein Hydrolysate on Growth of Lactobacillus casei Shirota[J]. FOOD SCIENCE, 2013, 34(21): 188-192.

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乳清蛋白酶解物促干酪乳杆菌生长作用的研究

Effect of Whey Protein Hydrolysate on Growth of Lactobacillus casei Shirota

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