[酶解乳清蛋白的组成特性及抗原性]

[The characteristics of the protein composition and antigenicity of whey subjected to enzymatic hydrolysis].

作者信息

Lind R M, Gmoshinskiĭ I V, Zorin S N, Lind A R

出版信息

Vopr Pitan. 1996(3):20-3.

Abstract

The results of study of hydrolysis degree of whey proteins after enzyme hydrolysis of whey enriched by lactates are discussed. The antigen activity of whey was significant decreased after hydrolysis. It was shown that the end products of hydrolysis contain native or partly hydrolyzed by proteases whey proteins. The precipitating antigens of milk whey such as beta-lactoglobulin, alpha-lactalbumin and bovine serum albumin were determined in samples after hydrolysis. The sum contents of these antigens in samples after hydrolysis are about 50% of total protein. At whole the contents of milk antigens in sample after hydrolysis were significantly lower than in native whey. Antigens of hydrolyzed whey decreased weakly the ELISA reaction than proteins of native whey.

摘要

讨论了乳酸富集乳清酶解后乳清蛋白水解度的研究结果。水解后乳清的抗原活性显著降低。结果表明，水解终产物含有天然的或部分被蛋白酶水解的乳清蛋白。在水解后的样品中测定了乳清中的沉淀抗原，如β-乳球蛋白、α-乳白蛋白和牛血清白蛋白。水解后样品中这些抗原的总含量约为总蛋白的50%。总体而言，水解后样品中乳抗原的含量明显低于天然乳清中的含量。与天然乳清蛋白相比，水解乳清的抗原对ELISA反应的减弱作用较弱。