摘要
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 .
Novel phosvitin phosphopeptides (PPP) were prepared by tryptic hydrolysis following alkaline dephosphorylation of hen egg yolk phosvitin. Phosvitin dephosphorylation by alkaline attained 34.6% , 81.6%, 92.5%, and 96.3% yield after incubation with 0.1, 0.2, 0.3, and 0.4 mol/L NaOH for 3 h respectively. The SDS-PAGE of tryptic hydrolysates of phosvitin showed that one fraction of small peptides was obtained, and the average amino acid chain length of phosphopeptides isolated by BaCl 2 precipitation and ultrafiltration were 10 and 20 respectively. Calcium binding properties of PPP were compared with those of commercial casein phosphopeptides (CPP). It was verified that PPP effectively enhanced the calcium binding capacity and inhibited the formation of insoluble calcium phosphates. At pH 7.8 and 22 ℃, 36.3 mg/L of Ca solubility was obtained at the concentration of 200 mg /L of PPP, which may have potential applications of this calcium enhancer in nutraceuticals.
关键词
卵黄高磷蛋白质
磷酸肽
蛋黄
钙吸收促进剂
phosvitin
phosphopeptides
egg yolk
nutraceuticals
calcium enhancer
