CN1054267C - 乳蛋白活性肽的制造方法 - Google Patents
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Abstract
本发明提供了一种乳蛋白活性肽的制造方法。以鲜牛奶或脱脂奶粉为原料，先进行原料处理，经处理的原料在35±1℃温度下接入培养成熟的短乳杆菌液体菌种，加入量为10±2%(体积)，进行培养72-96小时，进行灭菌分离、过滤，再浓缩至40BX，喷粉制成产品。本发明的方法将牛奶或脱脂奶粉中的酪蛋白转化成易于被吸收、营养价值高的活性肽。
Description
本发明涉及的是肽的制备。
近年来研究表明，小分子肽比等量游离氨基酸具有更高的生物活性和营养价值，由于肽类的氨基酸组成不同，其功能和生物学效应也不同。肽类和氨基酸通过肠道几乎全部被吸收利用，进入到血液中，然后运送到各个部位，肽类的生物学功能就发挥出来。而蛋白质则不能直接吸收利用，必须通过消化后才能吸收，且利用率较低。肽类除了易吸收利用外，还具有抗过敏性，抗高血压、促进钙、磷吸收，抗胆固醇，改善脂质代谢、抗血栓等功能，乳肽中含有VAF、LLF、SPYL、ALa-Arg-ALa-LYs、Leu-Pro-Leu-Arg-Phe等多肽。这些肽具有阻碍ACE(血管紧张素转换酶)变换酶的作用。Leu-LYs-Tyr3肽对ACE的阻碍作用最强，这些肽都具有抗血压上升和延缓动脉硬化的功能，乳肽中的VEPIPY肽能够和免疫球蛋白结合，形成MAbIC3是一种免疫抗体，能够增强人体免疫功能。牛乳中的x-酪蛋白、p-酪蛋白和K-酪蛋白水解后产生的YPFPGPI肽、YPFP-NH2肽、RYLGYLE肽、SRYPSY-OME肽，除了具有镇静解痛作用外，还有促进肠道蠕动、激素的分泌、对人的食欲、体温呼吸及恶性便秘等均具有改善作用，β-酪蛋白和αs1-酪蛋白产生的肽类，能防治肠道内的磷酸钙沉淀，使钙的吸收率大大提高。因此，肽促进钙吸收的作用是非常明显的。AVPYP肽、GLY-His-LYs肽、LYs-His-GLY-NH2肽具有促进细胞增殖，促进上皮细胞生长和促进人体内分泌的功能。PRR-His-Pro-NH2具有催乳功能。除此之外，乳蛋白活性肽还有促进大脑及神经发育，提高记忆力、抗毒解毒、促进细胞繁殖、增强吞噬细胞和B细胞活力，保护生物表皮细胞、防止黑色素沉淀、促进松果腺再生等多种功效。如何将牛奶或脱脂粉奶制品中的酪蛋白降解为活性肽是目前乳食品研究与开发的热点，但目前还没有这方面的成果报道。
本发明之目的在于提供一种将牛奶或脱脂奶粉中的蛋白质转化成活性肽的乳蛋白活性肽的制造方法。
本发明的目的是这样实现的：以鲜牛奶或脱脂奶粉为原料，先进行原料处理，经处理的原料在35±1℃温度下接入培养成熟的短乳杆菌液体菌种，加入量为10±2％(体积)，进行培养72-96小时，进行灭菌分离、过滤，再浓缩至40BX，喷粉制成产品。
本发明还可以包括如下特征：
1、培养前期的3-5小时在微量通风且有搅拌的条件下进行。
2、所述的原料为鲜牛奶，原料处理过程包括过滤去除杂质之后，经3500-4000rpm离心脱脂，然后进行灭菌处理。灭菌处理可以是在0.1MPa压力、121℃温度下进行高温灭菌10-15分钟。或者是高温瞬时灭菌。
3、所述的原料为脱脂无糖奶粉，原料处理过程包括加水配成10BX的乳液。
本发明采用微生物发酵的方法将牛奶或脱脂奶粉制品中的酪蛋白转化成易于被人体吸收、对人体健康有益的乳蛋白活性肽，提高了牛奶的利用率，对人类的健康与保健将起到推动作用。本发明选择短乳杆菌作为发酵菌种，蛋白的转化率高，产品中肽的种类齐全。本发明方法所制得的乳蛋白活性肽可以添加到其他原料之中配制成活性肽婴幼儿奶粉、活性肽儿童食品、活性肽中老年保健食品、保健饮料及运动员专用增强体能饮料，蛋白肽咖啡、蛋白肽康复食品、蛋白肽口服液、活性肽强力补钙剂、活性肽酒类、活性肽养肤化妆品及微生物培养基等。
下面举例对本发明做更详细的描述：
1、短乳杆菌的培养：
斜面菌种的培养：称取10g脱脂奶粉定溶至100ml，加2％琼脂调成乳浊液，加热熔化，分装试管，每管5ml，包装灭菌，摆成斜面，接种短乳杆菌种，36℃培养24-36小时。
液体菌种及一、二级种子的培养：取无病新鲜优质牛奶，离心脱脂，分别分装试管、三角瓶，105℃灭菌15分钟，或高温瞬时灭菌，冷却至36℃接种短乳杆菌种，接种量为10％，静置36-48小时。
2、发酵培养基的制备及发酵：
用新鲜牛奶经3500-4000rpm离心脱脂或称取脱脂奶粉，配成10BX乳液，105℃加热灭菌15分钟，或高温瞬时灭菌，冷却至36℃，用已培养好的二级种子按10％接种，培养前3-5小时，微量通风并不断搅拌，然后静止培养72-96小时，培养温度控制35±1℃、发酵结束时测定其水解度、α-氨基酸，TCA可溶性氮，看是否达到控制指标。发酵终点的控制指标，水解度为80-85％，氨基氮240-260/100ml，TCA可溶性氮320-350mg/ml。发酵结束后，马上进行灭菌离心(3500rpm)弃去沉淀，上清液再用硅藻土过滤，滤液可根据不同用途再进行提取精制，也可以直接进行浓缩，喷粉制得产品。
Claims (6)
1、乳蛋白活性肽的制造方法，其特征是：以鲜牛奶或脱脂奶粉为原料，先进行原料处理，经处理的原料在35±1℃温度下接入培养成熟的短乳杆菌液体菌种，加入量为10±2％(体积)，进行培养72-96小时，进行灭菌分离、过滤，再浓缩至40BX，喷粉制成产品。
2、根据权利要求1所述的乳蛋白活性肽的制造方法，其特征是：培养前期的3-5小时在微量通风且有搅拌的条件下进行。
3、根据权利要求1或2所述的乳蛋白活性肽的制造方法，其特征是：所述的原料为鲜牛奶，原料处理过程包括过滤去除杂质之后，经3500-4000rpm离心脱脂，然后进行灭菌处理。
4、根据权利要求3所述的乳蛋白活性肽的制造方法，其特征是：所述的灭菌处理在0.1Mpa压力、121℃温度下进行高温灭菌10-15分钟。
5、根据权利要求3所述的乳蛋白活性肽的制造方法，其特征是：所述的灭菌处理是高温瞬时灭菌。
6、根据权利要求1或2所述的乳蛋白活性肽的制造方法，其特征是：所述的原料为脱脂无糖奶粉，原料处理过程包括加水配成10BX的乳液。
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| CN1208565A CN1208565A (zh) | 1999-02-24 |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1136892A (zh) * | 1995-05-30 | 1996-12-04 | 河南省三门峡市制药厂 | 固体酸奶及其生产方法 |
| CN1148468A (zh) * | 1996-02-07 | 1997-04-30 | 广州珠江美乐多饮品(香港)有限公司 | 一种全发酵型活性乳酸菌奶的生产方法 |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1136892A (zh) * | 1995-05-30 | 1996-12-04 | 河南省三门峡市制药厂 | 固体酸奶及其生产方法 |
| CN1148468A (zh) * | 1996-02-07 | 1997-04-30 | 广州珠江美乐多饮品(香港)有限公司 | 一种全发酵型活性乳酸菌奶的生产方法 |
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