食品与发酵工业 >

2022 , Vol. 48 >Issue 19: 215 - 219

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032415

研究报告

氨肽酶产生菌筛选及其对乳肽发酵脱苦的研究

  • 陈国恒 ,
  • 李静 ,
  • 邓毛程 ,
  • 谭才邓 ,
  • 叶茂 ,
  • 吴林杰 ,
  • 李美玲 ,
  • 谢拥葵
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  • 1(新疆天牛乳业有限公司,新疆 伊犁,835700)
    2(广东轻工职业技术学院 食品与生物技术学院,广东 广州,510300)
第一作者：助理工程师(李静教授为通信作者,E-mail:eeslee2005@163.com)

收稿日期: 2022-05-23

  修回日期: 2022-06-10

  网络出版日期: 2022-11-01

基金资助

2020科技援疆计划项目(2020E0226);广东省教育厅特色创新项目(2019GKTSCX011,2019GKTSCX012);广东轻工职业技术学院自然科学项目(KJ2020-020)

收起

Screening of aminopeptidase producing bacteria for debittering milk peptide by fermentation

  • CHEN Guoheng ,
  • LI Jing ,
  • DENG Maocheng ,
  • TAN Caideng ,
  • YE Mao ,
  • WU Linjie ,
  • LI Meiling ,
  • XIE Yongkui
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  • 1(Xinjiang TianNiu Dairy Industry Co.Ltd., Yili 835700, China)
    2(School of Food and Biotechnology, Guangdong Industry Technical Polytechnic, Guangzhou 510300, China)

Received date: 2022-05-23

  Revised date: 2022-06-10

  Online published: 2022-11-01

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摘要

乳源蛋白经酶解后可获得功能寡肽类物质,但由于疏水氨基酸残基暴露会呈现苦味,影响水解产物风味从而使乳源蛋白肽在食品领域中的应用受到限制。为脱除富含寡肽酸奶粉中的苦味,从自然发酵马奶中筛选氨肽酶产生菌,研究其对乳肽的发酵脱苦作用。菌种筛选及发酵优化过程中采用LAN法测定氨肽酶酶活力和硫酸奎宁法进行苦味评价。经过平板筛选、分离获得产氨肽酶能力最强菌种KM-022,经菌体形态观察、生理生化试验和16S rDNA分子鉴定,确定为嗜热链球菌(Streptococcus thermophilus),属于我国食品安全管理规定中可用于食品领域的微生物菌种。经优化实验,该菌种产酶的最佳温度和最佳初始pH分别为40 ℃和7.0,在最优条件下,菌株发酵18 h,其氨肽酶酶活力达到最大值(2 416 U/mL)。苦味评价实验结果表明,经发酵21 h,脱脂牛乳酶解液的苦味基本消失。该研究筛选获得的高产氨肽酶菌株KM-022能够用于富含寡肽酸奶粉的脱苦,在乳源蛋白肽风味改良领域有着较好应用前景。

关键词： 氨肽酶产生菌; 筛选; 乳肽; 发酵脱苦; 嗜热链球菌

本文引用格式

陈国恒 , 李静 , 邓毛程 , 谭才邓 , 叶茂 , 吴林杰 , 李美玲 , 谢拥葵 . 氨肽酶产生菌筛选及其对乳肽发酵脱苦的研究[J]. 食品与发酵工业, 2022 , 48(19) : 215 -219 . DOI: 10.13995/j.cnki.11-1802/ts.032415

Abstract

Functional oligopeptides can be obtained from milk protein by enzymatic hydrolysis. Exposure of hydrophobic amino acid residues result in bitter taste of hydrolysate, and limited application of milk derived protein peptides in the food field. To remove the bitter taste from the yogurt powder rich in oligopeptide, aminopeptidase producing bacteria were screened and isolated from naturally fermented mare’s milk, and they were used to debitter the milk peptide. During strain screening and fermentation optimization, LAN method and quinine sulfate method were used to measure aminopeptidase activity and the bitterness evaluation, respectively. The strain KM-022 with the strongest enzyme-producing ability was obtained after plate screening. Through the bacteria morphology observation, physiological and biochemical experiments and 16S rDNA molecular identification, KM-022 was identified as Streptococcus thermophilus, belongs to the microbial species complying with the food safety management regulations in China. The optimum temperature and initial pH of enzyme production were 40℃ and 7.0, respectively. Under the optimal conditions, the aminopeptidase activity reached the maximum value of 2 416 U/mL at 18 h of fermentation process. The results of the bitterness evaluation experiment showed that the bitterness of degreased milk hydrolysate disappeared after fermentation for 21 h. KM-022 can be applied to debittering of yogurt powder rich in oligopeptide, and has a good application prospect in the field of flavor improvement of milk protein peptide.

Key words： aminopeptidase producing bacteria; screening; milk peptide; ferment debittering; Streptococcus thermophilus

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