牦牛乳酪蛋白糖巨肽生产工艺研究

Study on technology conditions of producing yak milk casein Glycomacropeptide

摘要: 酪蛋白糖巨肽是κ-酪蛋白经酶解后生成的一类含有糖链的多肽,具有许多生理功能。本文研究了牦牛乳酪蛋白糖巨肽的生产工艺条件,通过正交实验得到了最佳工艺条件:底物浓度50g/L、酶底比为0.5/100、反应温度为45℃,酶解时间为3.5h。酪蛋白糖巨肽产品得率9.4%,纯度96.78%,蛋白质87.18%,唾液酸含量6.125mg/g。

Abstract: Casein glycomacropeptide is a sugar chain- containing polypeptide with a plurality of physiological functions, which is generated by hydrolyzing a kappa-casein protein.The hydrolysis process conditions of yak milk casein glycomacropeptide was studied.The optimum enzyme hydrolysis conditions were: substrate concentration of 50g /L, E/S0.5 /100, reaction temperature of 45℃, hydrolysis time for 3.5h. The casein glycomacropeptide product yield was 9.4% and the purity of CGMP was 96.78%.The protein content of the product was 87.18% and the sialic acid content of the product was 6.125mg /g.