摘要
研究了Alcalase水解酪蛋白的特性。结果表明,Alcalase对质量分数为15%的酪蛋白作用的最佳条件是:E/S36AU/kg,pH值为8.5,温度60℃;酪蛋白磷酸肽(CPP)的相对分子质量分布在870～2377u之间,其中数均相对分子质量在660u左右的肽含量最多,约占26.03%;酪蛋白非磷肽(CNPP)的相对分子质量分布在226～8314u之间,其中数均相对分子质量在253u左右的二肽含量最多,约占26.57%;酪蛋白水解物中相对分子质量在186～1100u范围内的小肽能抵抗酶的进一步水解。
The propertys of Alcalase hydrolyzing casein were researched in this ar ticle. The result showed that at the prevailing conditions for Alcalase as emplo yed were 36 AU/kg, 60 ℃, and pH 8.5 respectively. The relative molecule weight of casein phosphorylated peptides(CPP) is in the range of 870～2 377 u, the pept ides that number-average molecular weight about 660 u are the most, about 26.03% . The relative molecule weight of casein non- phosphorylated peptides (CNPP) is in the range of 226～8 314 u, the peptides that number-average molecular weight about 253 u are the most, about 26.57%. In the hydrolyzed casein, the peptides t hat the relative molecule weight in the range of 186～1 100 u can resist hydroly zed by Alcalase.
出处
《中国乳品工业》
CAS
北大核心
2005年第4期15-19,共5页
China Dairy Industry
