Abstract: Beta-lactoglobulin (β-LG) is one of the most important allergens in whey protein. How to reduce the antigenicity of β-LG is a problem that needs to be solved. In this paper, alkaline proteinase, trypsin or their combination was used to hydrolyze whey protein, and samples were taken at different hydrolysis times. The degree of hydrolysis and molecular mass distribution of the hydrolysate with the lowest antigenicity of β-LG were analyzed, and its bitter taste was compared with that of two commercial hydrolyzed whey protein products. Overall, hydrolysis of bovine whey protein with a mixture of alkaline protease and trypsin (1:1, m/m) produced products with low bitterness and antigenicity (0.798 μg/mL). The process parameters were as follows: substrate concentration 15 g/100 mL, enzyme to substrate ratio 5 000 U/g (50% alkaline protease plus 50% trypsin), initial pH 8.0, and hydrolysis for 2.5 h at 48 ℃.

Key words: whey protein; β-lactoglobulin; hydrolysis; antigenicity; bitter taste

摘要： β-乳球蛋白（β-lactoglobulin，β-LG）是乳清蛋白中最主要的过敏原之一，如何降低β-LG抗原性是目前 需要解决的问题。使用碱性蛋白酶、胰蛋白酶及复合蛋白酶对牛乳清蛋白进行酶解，在不同酶解时间点取样， 以β-LG抗原性为主要标准，筛选出各方案中β-LG抗原性最低的酶解产物，同时分析该产物的水解度、分子质量 分布情况，并与2 款市售水解乳清蛋白产品进行苦味比较。结果表明：碱性蛋白酶、胰蛋白酶质量比1∶1复配水 解牛乳清蛋白能够制备低致敏产品，其β-LG抗原性仅为0.798 μg/mL，且苦味较低。酶解条件为底物质量浓度 15 g/100 mL、加酶量5 000 U/g（50%碱性蛋白酶＋50%胰蛋白酶）、酶解温度48 ℃、酶解pH 8.0、酶解时间2.5 h。

关键词: 乳清蛋白；β-乳球蛋白；酶解；抗原性；苦味