中文摘要：

以瑞士乳杆菌为发酵菌种,研究了脱脂乳发酵过程中乳清蛋白（β-乳球蛋白（β-LG）和α-乳白蛋白（α-LA））抗原性的变化规律及变化机制。结果表明,瑞士乳杆菌发酵能够显著降低脱脂乳中β-LG和α-LA的抗原性。发酵3-12h期间,β-LG和α-LA的抗原性迅速下降,继续发酵至48h,蛋白抗原性又出现缓慢升高。瑞士乳杆菌对乳清蛋白的水解作用导致其抗原性一定程度地降低;受发酵过程中生成的乳酸影响,β-LG和α-LA的抗原性随pH的降低呈现先逐渐下降后缓慢升高的变化规律。因此,瑞士乳杆菌的蛋白水解酶和发酵过程中生成的乳酸共同影响了发酵乳中β-LG和α-LA抗原性的变化。

英文摘要：

The changes and possible mechanism of antigenicity of β-lactoglobulin（β-LG）and α-lactalbumin（α-LA）during skim milk fermentation with Lactobacillus helveticus were investigated.The results showed that Lactobacillus helveticus fermentation could reduce the antigenicity of β-LG and α-LA significantly.Fermenting for 3~12h,antigenicity of β-LG and α-LA decreased rapidly,then increased slowly with further fermentation.The ability to hydrolyze whey proteins via enzymes produced by Lactobacillus helveticus leaded to reduction of antigenicity to some extent;Affected by lactic acid produced during skim milk fermentation,the antigenicity of β-LG and α-LA first decreased gradually then rose slowly with pH value declining.Therefore,Lactobacillus helveticus＇ proteolytic enzymes and lactic acid generated during fermentation were responsible for the variation of antigenicity of β-LG and α-LA together.