Hydrolysis Effect of Heat-resistant Protease on UHT Milk

doi:10.7506/spkx1002-6630-201017051

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (17): 228-231.doi: 10.7506/spkx1002-6630-201017051

• Bioengineering • Previous Articles Next Articles

Hydrolysis Effect of Heat-resistant Protease on UHT Milk

WANG Hui1,2，LU Jia-ping1,*，LIU Lu1，JIN Lei1
(1. Institute of Agro-food Science and Technology, Key Laboratory of Agricultural Product Processing

1. Institute of Agro-food Science and Technology, Key Laboratory of Agricultural Product Processing and Quality Control, Ministry of
Agriculture, Chinese Academy of Agricultural Sciences, Beijing 100193, China；2. Patent Examination Cooperation Center of State
Intellectual Property Office, Beijing 100190, China

Received:2009-12-18 Online:2010-09-15 Published:2010-12-29
Contact: LU Jia-ping E-mail:liquider@sina.com

Abstract

Abstract:

The effect of heat-resistant protease on protein proteolysis of UHT milk was evaluated by SDS-PAGE and Urea- PAGE. Results indicated that different proteases reacted with different substrates in milk to produce different peptides. Pseudomonas fluorescens protease hydrolyzed κ -casein into para- κ -casein. Plasminogen hydrolyzed α -casein and β -casein into γ-casein, peptone and peptides. In addition, the leftover supernatants after trichloroacetic acid precipitation of the 3 h hydrolysates of UHT milk prepared with plasminogen and bacterial proteases exhibited different RP-HPLC profiles and those of the pH 4.6 soluble peptide in the 3 h hyolroluysates were also different.

Key words: heat-resistant protease, UHT milk, proteolysis

CLC Number:

TS252.41

WANG Hui1,2，LU Jia-ping1,*，LIU Lu1，JIN Lei1. Hydrolysis Effect of Heat-resistant Protease on UHT Milk[J]. FOOD SCIENCE, 2010, 31(17): 228-231 https://doi.org/10.7506/spkx1002-6630-201017051

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Hydrolysis Effect of Heat-resistant Protease on UHT Milk

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