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用胃蛋白酶水解酪蛋白制备具有抗疲劳作用的多肽。以小鼠负重游泳时间为指标,对底物质量浓度、酶底比、酶解pH值和酶解温度等酶解参数进行优化,以获得具有最佳抗疲劳作用的酪蛋白水解物,并用毛细管电泳对各条件下水解产物进行肽谱分析。结果表明:在底物质量浓度5g/100mL、酶与底物比1:30、pH 2.5,酶解温度43℃的条件下胃蛋白酶水解酪蛋白所得水解产物,以0.048、0.24、2.4g/(kg ·d) 3个剂量灌胃小鼠28d后负重游泳,其耐受时间与同剂量的其他水解产物灌胃组相比均有显著差异(P<0.05)。通过毛细管电泳进行肽谱分析表明,该水解条件下所得水解产物与其他各水解条件的产物相比具有明显差异,最大峰出现时间与其他各组也不同,同时在17~18min时出现其他各组未出现的峰值。 相似文献
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不同蛋白酶水解酪蛋白及其对产物功能性质的影响 总被引:1,自引:0,他引:1
采用Alcalase 2.4L和Protamex两种蛋白酶分别水解酪蛋白酸钠(蛋白质含量88.03%)至5%、10%、15%和20%等不同的水解度(DH),并对酪蛋白酸钠及填水解产物的各种功能性质进行了分析测定。结果表明:酪蛋白酸钠经水解后,蛋白质、水分和灰分含量发生变化,游离氨基量增加且增加与DH相关;水解产物中的多肽分子量较小,平均分子量小于8103D,并且分子量随DH的增大而减小,在DH为15%和20%的水解产物中多肽分子量均低于5043D:水解产物的溶解性随DH的增大而增强,在pH4.0~5.0、DH10%~20%的范围内产物溶解度84.8%~98%,说明在等电点条件下,酪蛋白酸钠水解后溶解性得到改善:与酪蛋白酸钠相比,水解产物的乳化性和起泡性减弱;不同水解产物的氨基酸组成差异不是很大,与酪蛋白酸钠也很接近。 相似文献
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本文研究了酪蛋白水解产物对YC-380、ABT-7、FAST-89为发酵剂的酸奶发酵时间、发酵剂用量、粘度、风味、口感以及稳定性的影响.结果表明酪蛋白水解产物对这三种酸奶发酵均有明显的促进作用.在菌种用量减半时添加酪蛋白水解产物可与对照组同时或提前达到发酵终点.加入酪蛋白水解产物或在菌种用量减半时加入酪蛋白水解产物对以不同发酵剂发酵的酸奶的粘度、口感有一定的影响,能提高酸奶的稠厚感.但对酸奶的风味和乳清析出却没有明显影响. 相似文献
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Lactobacillus helveticus 9的酪蛋白水解作用研究 总被引:1,自引:0,他引:1
基于酪蛋白水解度和多肽含量数据,研究了两株瑞士乳杆菌(L.helveticus 9和L.helveticus 6)与酪蛋白共培养后的蛋白水解效果,菌株L helveticus 9蛋白水解活性显著高于菌株L.helveticus 6.在不同发酵时间下,菌株L.helveticus 9对酪蛋白的水解作用随时问延长而逐渐递增,培养48h时酪蛋白的水解度可达17.3%,多肽含量达到0.62mg/ml:SDS-PAGE分析和Sephadex G-25层析鉴定表明,酪蛋白水解产物多肽含量随培养时间延长而增加.显然,具有较高蛋白水解活力的菌株L.helveticus 9可以用于从酪蛋白中来制备潜在的生物活性肽. 相似文献
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《International Dairy Journal》2000,10(1-2):75-79
The ability of a purified protease from Pseudomonas fluorescens RO98 to hydrolyze bitter peptides found in Cheddar cheese was investigated. The purified protease was incubated with αs1-casein f1–9 and β-casein f193–209 in a model system (pH 6.8, 30°C) to determine hydrolysis. Residual substrate and hydrolysis products were determined by capillary electrophoresis. Both peptides were hydrolyzed by the protease during the 90-min assay. αs1-Casein f1–9 was hydrolyzed into two products and β-casein f193–209 was degraded completely in 90 min to three hydrolytic products. This protease hydrolyzed bitter peptides that are known to accumulate in Cheddar and Gouda cheese during aging, suggesting a possibility to debitter Cheddar cheese. 相似文献
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Didelot S Bordenave-Juchereau S Rosenfeld E Piot JM Sannier F 《The Journal of dairy research》2006,73(2):163-170
Seven lactobacilli and a variety of microflora extracted from twenty five commercial cheeses were grown on unsupplemented acid goat whey and screened for their capacity to hydrolyse whey proteins [alpha-lactalbumin (alpha-la) and beta-lactoglobulin (beta-lg)] and to generate peptides. Fermentations were performed aerobically or anaerobically at 37 degrees C using crude or pre-heated whey (10 min at 65, 75 or 85 degrees C). Under aerobic conditions, growth of lactobacilli was poor and protein hydrolysis did not occur. Anaerobic conditions slightly increased lactobacilli growth but neither beta-lg hydrolysis nor peptide generation were observed. More than 50% of alpha-la was digested into a truncated form of alpha-la (+/- 12 kDa) in crude whey and whey pre-heated at 65 degrees C. Twenty-five microflora extracted from raw milk cheeses were screened for their proteolytic activities on acid goat whey under the conditions previously described. Eight of them were able to hydrolyse up to 50% of alpha-la mainly during aerobic growth on crude or pre-heated whey. The corresponding hydrolysates were enriched in peptides. The hydrolysate involving microflora extracted from Comté cheese after or at 18 months ripening was the only one to exhibit hydrolysis of both alpha-la and beta-lg. Microbiological analysis showed that microorganisms originating from Comté cheese and capable of growth on unsupplemented whey consisted of Candida parapsilosis and Lactobacillus paracasei. Fermentation kinetic profiles suggested that peptides were released from alpha-la hydrolysis. The co-culture of both microorganisms was required for alpha-la hydrolysis that occurred concomitantly with the pH decrease. During whey fermentation, Cand. parapsilosis excrete at least one protease responsible for alpha-la hydrolysis, and Lb. paracasei is responsible for medium acidification that is required for protease activation. 相似文献
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《Food research international (Ottawa, Ont.)》2003,36(3):241-252
Cheddar cheese proteolysis and lipolysis were accelerated using liposome-encapsulated enzymatic cocktails. Flavourzyme, neutral bacterial protease, acid fungal protease and lipase (Palatase M) were individually entrapped in liposomes and added to cheese milk prior to renneting. Flavourzyme was tested alone at three concentrations (Z1, Z2 and Z3 cheeses). Enzyme cocktails consisted of lipase and bacterial protease (BP cheeses), lipase and fungal protease (FP cheeses) or lipase and Flavourzyme (ZP cheeses). The resulting cheeses were chemically, rheologically and organoleptically evaluated during 3 months of ripening at 8 °C. Levels of free fatty acids and appearance of bitter and astringent peptides were measured. Certain enzyme treatments (BP and ZP) resulted in cheeses with more mature texture and higher flavor intensity in a shorter time compared with control cheeses. No bitter defect was detected except in 90-day-old FP cheese. A full aged Cheddar flavor was developed in Z3 and ZP cheeses, while treatment BP led to strong typical Cheddar flavor by the second month and did not exhibit any off-flavor when ripening was extended for a further month. 相似文献
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Chemical Profiles of Hydrolyzed Milk Samples after Treatment with Commercial Enzymes 总被引:3,自引:0,他引:3
ABSTRACT: Commercial enzymes (protease and lipase) were used to produce highly flavored cheese-like hydrolysates from fluid milk. Free fatty acids, free amino acids, degree of proteolysis, and volatile profiles were assessed to suggest the importance of proteolytic and lipolytic activity on cheese flavor development. Free fatty acid liberation was maximized with the combined Flavourzyme™ (protease) and Palatase ® (lipase) treatment incubated at 30°C, most likely due to synergism conferred by the protease. The Flavourzyme/Palatase samples incubated at 45°C generated the highest total concentration of volatile compounds. The addition of Flavourzyme generated free amino acids and low molecular weight peptides (< 1400 MW). 相似文献
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A 2-D gel electrophoretic method, consisting of isoelectric focusing and alkaline urea-PAGE was used to monitor proteolysis during ripening (180d, 5°C and 8°C) of full- and reduced-fat Cheddar cheese. The method enabled quantifying changes in levels of peptides in cheese with good spot-resolution. Results can complement those from other analyses, especially those for determining low MW peptides. Notable effects were found for cheese composition and ripening temperature on gel pattern and on relative levels of selected proteolysis products. In both cheese varieties, most peptides reached a maximum during the first 3 ripening months and gradually disappeared as ripening advanced. 相似文献
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乳源ACE抑制剂(降血压肽)的研究现状 总被引:16,自引:2,他引:14
利用酶或微生物水解牛乳蛋白质可获得ACE抑制剂 (降血压肽 ) ,近来从乳酸菌发酵的酸奶中也找到了ACE抑制肽 ;经动物实验证明 ,口服一定量的ACE抑制肽或含有ACE抑制肽的酸奶可降低血压 ,而且对血压正常者没有影响。文章中综述了来源于乳蛋白质和发酵乳制品的ACE降血压肽的最新研究进展 ,对乳源ACE抑制剂的应用前景进行了展望 相似文献
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The combined use of chymosin and Cryphonectria parasitica protease was evaluated for manufacturing Cheddar cheese at different chymosin-to-C. parasitica protease ratios of 1:0, 0:1, 67:33, and 33:67. The degree of proteolysis over time was affected by the coagulant type. Proteolysis was thought to be the main cause of changes in functional properties of Cheddar cheeses. The meltability and hardness of cheese made with 100% C. parasitica enzyme was the highest, but it was high in bitterness. The chymosin-to-C. parasitica ratio between 0:1 to 67:33 was found suitable to independently control Cheddar cheese meltability and hardness without a significant level of bitterness. 相似文献
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Mohamed M. Nasr Magdy M. El-Sayed Yehia A. El-Samragy 《Molecular nutrition & food research》1991,35(2):143-148
Edam cheese was made from a mixture of cow/goat milk (1:1, v/v). The mixture of both milks was standardized to have 3.2% fat and a casein/fat ratio of 0.7, heated at 72 °C for 15 s, immediately cooled to 40 °C and divided into four portions. Acid fungal protease (Formase 200) was added at levels of 0.5, 1.0 and 2.0 g/kg of curd to the first three portions, and the last one was manufactured without the addition of acid fungal protease to serve as a control sample. The samples of control as well as those of different treatments were analysed for chemical and organoleptic properties when fresh and after 1, 2 and 3 months of storage at 12 ± 1 °C. The obtained results pointed out that the samples of Formase-treated-cheese exhibited higher values of soluble nitrogen/total nitrogen ratio (SN/TN), total volatile fatty acids (TVFA), titratable acidity (TA), and the flavour was developed faster as compared with the samples of control. A good quality Edam cheese could be produced with a high acceptability when Formase 200 was used at level of 1.0 and 2.0 g/kg of curd and the cheese was ripened for 2 months only. 相似文献
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The effects of high-pressure treatment, by itself or in combination with a bacteriocin-producing culture added to milk, on the proteolysis, texture, and taste of Hispánico cheese were investigated. Two vats of cheese were manufactured from a mixture of cow and ewe milk. Milk in one vat was inoculated with 0.5% Lactococcus lactis ssp. lactis INIA 415, a nisin Z and lacticin 481 producer; 0.5% L. lactis ssp. lactis INIA 415-2, a bacteriocin-nonproducing mutant; and 2% of a commercial Streptococcus thermophilus culture. Milk in the other vat was inoculated with 1% L. lactis ssp. lactis INIA 415-2 and 2% S. thermophilus culture. After ripening for 15 d at 12°C, half of the cheeses from each vat were treated at 400 MPa for 5 min at 10°C. Ripening of high-pressure-treated and untreated cheeses continued at 12°C until d 50. High-pressure treatment of cheese made from milk without the bacteriocin producer accelerated casein degradation and increased the free AA content, but it did not significantly influence the taste quality or taste intensity of the cheese. Addition of the bacteriocin producer to milk lowered the ratio of hydrophobic peptides to hydrophilic peptides, increased the free AA content, and enhanced the taste intensity. The combination of milk inoculation with the bacteriocin producer and high-pressure treatment of the cheese resulted in higher levels of both hydrophobic and hydrophilic peptides but had no significant effect on the free AA content, taste quality, or taste intensity. 相似文献
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The endopeptidase activity of mesophilic streptococci was characterized further by investigating the specificity of an intracellular endopeptidase from Streptococcus diacetylactis for beta-casein, derived peptides, and bradykinin. The inhibitory action of phosphoramidon as well as direct determinations of metal content showed this enzyme was a metalloprotein. Hydrolysis of native beta-casein was relatively low. Peptides obtained from the fraction soluble at pH 4.6 led to the demonstration that Pro186-Ile187 and Ala189-Phe190 were hydrolyzed by the enzyme. Two peptides derived from beta-casein by the action of chymosin were hydrolyzed efficiently: we observed hydrolysis of Lys176-Ala177, Lys169-Val170, and Pro206-Ile207. The Pro7-Phe8 bond of bradykinin was hydrolyzed rapidly, showing that this enzyme was efficient for the hydrolysis of prolyl peptide bonds. The protease was slightly less sensitive to phosphoramidon than was thermolysin. Metal analyses showed the enzyme contained 580 microgram of zinc and 4,760 microgram of calcium per gram protein. This protease is thus a true metalloenzyme (E.C.3.4.24.4), and its action may complete the hydrolysis initiated by chymosin remaining active in cheese curd by hydrolyzing peptides released by chymosin. 相似文献