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以卵黄高磷蛋白质为原料 ,经碱法脱磷、胰蛋白酶水解后分离制备得到一种新型的卵黄高磷蛋白磷酸肽 (PPP) .卵黄高磷蛋白质经 0 .1,0 .2 ,0 .3,0 .4mol/LNaOH处理 3h ,脱磷率分别为34.6 % ,81.6 % ,92 .5% ,96 .3% .SDS PAGE电泳结果显示 ,脱磷卵黄高磷蛋白质经胰蛋白酶水解后 ,产物为小分子肽 .经BaCl2 法和超滤法分离得到的磷酸肽的平均氨基酸残基数分别为 10个与2 0个 .对PPP的钙结合能力进行了研究并同商品化酪蛋白磷酸肽 (CPP)进行了比较 .PPP能有效地与钙络合 ,因而它在功能食品中有着较好的应用前景 .
A new type of phosvitin (PPP) was prepared from egg yolk phosphoprotein by alkaline dephosphorization and trypsin hydrolysis, and the protein of phosvitin was treated with 0.1,1,0. 2, 0. 3,0. 4mol / LNaOH treatment 3h, dephosphorization rates were 34.6%, 81.6%, 92.5%, 96.3%. SDS PAGE electrophoresis results show that dephosphorylation of phosvitin after trypsin hydrolysis, the product As small peptides.The average number of amino acid residues of phosphopeptides isolated by BaCl2 and ultrafiltration were 10 and 20. The calcium binding ability of PPP was studied and compared with the commercial casein phosphopeptide CPP) .PPP can effectively complex with calcium, so it has good application in functional foods.