摘要
牛乳乳清蛋白质中的β-乳球蛋白是婴儿牛乳过敏的主要过敏原。采用酶解法对牛乳乳清蛋白进行改性,以水解度为指标研究酶解牛乳乳清蛋白的最佳工艺条件。研究结果表明:最佳工艺为酶的用量3%,温度55℃,pH值7.0,水解时间为40min,此时水解物的水解度(DH)为9.60%。
Bovine milk whey protein is a common allergen to young infants, of which β-Lacto globulin is considered to be the main allergen. Enzymatic method is used to modify whey protein in order to determine the optimum conditions. The optimum conditions of hydrolysis （E/S=3 %, T=55 ℃, pH=7.0, and incubating time= 40 min）were determined by single factor experiment. The final DH was 9.60 %.
出处
《食品研究与开发》
CAS
北大核心
2010年第10期95-98,共4页
Food Research and Development
