Optimization of compound neutral enzymatic hydrolysis of β-lactoglobulin in whey protein
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摘要: 为优化双酶水解技术生产水解乳清蛋白工艺,探寻适度水解条件下最优的β-乳球蛋白水解工艺,本研究以Neutral protease F（以下简称F酶）添加量、Neutral protease G酶（以下简称G酶）添加量、酶解温度为主要影响因素,结合实际生产中的其他水解条件,在单因素实验基础上,运用Box-Behnken实验设计原理,探讨F酶与G酶添加量、酶解温度的最佳组合。结果表明:F酶与G酶同时添加,F酶添加量0.44%（相当于2672.32 U/g）、G酶添加量0.08%（相当于362.24 U/g）、酶解温度55.2℃时生产乳清水解蛋白的β-乳球蛋白水解率高达58.99%±0.02%,与市售品牌水解乳清蛋白相比,过敏原β-乳球蛋白水解率最高,分子量分布在1000180 u之间的肽段占51.76%,游离氨基酸含量为2.34%,明显优于市售同类产品。Abstract: The purpose was to optimize the production of hydrolyzed whey protein by double enzyme hydrolysis technology, and to explore the optimal process of β-lactoglobul hydrolysis under moderate hydrolysis conditions. The enzymatic hydrolysis of whey protein with F-Neutral protease and G-Neutral protease was optimized using a Box-Behnken design with response surface methodology.The β-lactoglobulin hydrolysis rate of whey protein hydrolysate was 58.99% ± 0.02% when the optimal hydrolysis conditions were established as follows: 0.44% ( equivalent to 2672.32 U/g) F-protease, 0.08% ( equivalent to362.24 U/g) G-protease, and hydrolysis at 55.2 ℃, which represented a maximum value over that reported for commercial whey protein hydrolyzate.Mass fraction of molecular weight 1000 ~ 180 u was 51.76%, and the free amino acid was 2.34%, significantly lower than the market similar products.
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