%0 Journal Article
%T 包埋固定化酶降解牛奶αs1-酪蛋白过敏性研究
%A 汝成业
%A 张娟
%A 堵国成
%A 陈坚
%A 李江华
%J 食品与生物技术学报
%D 2016
%R 10.3969/j.issn.1673-1689.2016.04.009
%X 利用海藻酸钠固定化蛋白酶，探求其对牛奶过敏原αs1-酪蛋白的特异性降解。以固定化酶的活力回收率为指标，探究了固定化的条件、固定化酶的部分性质以及固定化酶在去除牛奶过敏原蛋白的应用。结果表明：最优固定化条件为，海藻酸钠质量分数为4.0%，CaCl2的质量分数为3.0%，固定化时间0.5 h，固定化酶量为V（海藻酸钠）∶V（酶液）为1∶3，固定化效率达到67.5%；固定后的酶最适反应温度70 ℃，最适反应pH 10.0，连续使用6次后剩余酶活达到40.0%以上；将固定化酶作用于2.0%脱脂奶粉溶液中，60 ℃条件下反应25 min过敏原αs1-酪蛋白得到特异性降解。</br>Protease was immobilized using sodium alginate as the carrier. The specific degradation of milk allergen (αs1-casein) was investigated. The immobilization conditions of protease, properties of immobilized enzyme and application in milk allergen removal were studied using the immobilized enzyme activity recovery rate as an index. The immobilization efficiency reached up to 67.5% under the optimal condition of immobilization achieved with 4.0% sodium alginate (ratio of mass to volume), 3% CaCl2 (ratio of mass to volume), the volume of sodium alginate and protease of 1∶3 and 0.5 h for immobilization reaction at pH 10.0 under 70 ℃. The activity of immobilized enzyme was retained over 40% used after six cycles. The milk allergen αs1-casein was specifically degraded when the immobilized protease adding to 2.0% wt skim milk solution at pH 10.0 under 60 ℃ for 25 minute
%K 海藻酸钠 固定化酶 αs1-酪蛋白 过敏原&lt
%K /br&gt
%K sodium alginate
%K immobilized enzyme
%K αs1-casein
%K allergy
%U http://spyswjs.cnjournals.com/spyswjs/ch/reader/view_abstract.aspx?file_no=201604009&flag=1