| 酪蛋白磷酸肽(CPPs)的开发趋势及应用前景 |
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| 引用本文： | 王青华,赵征.酪蛋白磷酸肽(CPPs)的开发趋势及应用前景[J].食品研究与开发,2007,28(5):146-149. |
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| 作者姓名： | 王青华 赵征 |
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| 作者单位： | 1. 天津科技大学食品工程与生物技术学院,天津,300457;河北工程大学食品科学技术系,河北,邯郸,056001
2. 天津科技大学食品工程与生物技术学院,天津,300457 |
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| 摘 要： | 酪蛋白磷酸肽（CPPs）是以酪蛋白为原料经酶解而制得的磷酸丝氨酸簇的多肽类化合物，现已证明它具有促进钙、铁等矿物元素的吸收，防止蛀牙等生理功能。介绍CPPs的结构与功能、制备工艺和检测方法并对发酵乳制品（发酵乳和干酪）中的CPPs进行了讨论。
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| 关 键 词： | 酪蛋白磷肽(CPPs) 制备 干酪 发酵乳 |
| 修稿时间： | 2006-10-31 |
TENDENCY AND APPLICATION OF CASEIN PHOSPHOPETIDES |
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| WANG Qing-hua,ZHAO Zheng.TENDENCY AND APPLICATION OF CASEIN PHOSPHOPETIDES[J].Food Research and Developent,2007,28(5):146-149. |
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| Authors: | WANG Qing-hua ZHAO Zheng |
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| Affiliation: | 1.College of Food Engineering and Biotechnology,Tianjin University of Science and Technology,Tianjin 300457, China; 2. Department of Food Science and Technology,Hebei University of Engineering, Handan 056001, Hebei, China |
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| Abstract: | Casein is an important source of Casein Phosphopetides(CPPs)released by enzymatic hydrolysis.CPPs contain a highly polar acidic sequence of three phosphoseryl groups followed by two glutamic acid resides.Up to date,it is testified that they enhance the absorption of calcium,iron et al,and can prevent forming decayed teeth.The structure and function,the technics of production,the testing methods and in the fermented milk production about CPPs were introduced in this paper. |
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| Keywords: | Casein Phosphopetides preparation cheese yoghurt |
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