| 酪蛋白磷酸肽功能性质的体外研究 |
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| 引用本文： | 冯凤琴,许时婴.酪蛋白磷酸肽功能性质的体外研究[J].食品与发酵工业,1997,23(6):1-5. |
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| 作者姓名： | 冯凤琴 许时婴 |
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| 作者单位： | 无锡轻工大学食品学院!无锡，214036 |
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| 摘 要： | 以酪蛋白为原料，通过有控制的酶解以及离子交换和凝胶过滤技术制得N／P（摩尔比）不同的酪蛋白磷酸肽（CPPS），并对其体外阻止磷酸钙沉淀的效果进行了分析、测定和比较。在添加量相同时，总的趋势是N／P较小的样品阻止磷酸钙沉淀形成的效果好于N／P值较大的样品。CPPs的作用效果不仅与N／P值有关，还和它们分子中氨基酸的组成和排序或磷酸基的分布有关。
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| 关 键 词： | 酪蛋白磷酸肽 N／P值 磷酸钙沉淀 |
In Vitro Study of the Functional Properties of Casein Phosphopeptides(CPPs) |
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| Feng Fengain,Xu Shiying,Wang Zhang.In Vitro Study of the Functional Properties of Casein Phosphopeptides(CPPs)[J].Food and Fermentation Industries,1997,23(6):1-5. |
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| Authors: | Feng Fengain Xu Shiying Wang Zhang |
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| Abstract: | CPPs with different molar ratio of nitrogen to phosphorux(N/P) were obtained through hydrolyzing casein enzymatically,ion exchange chromatography and gel filtration chromatography.The effects of the various CPPs on ratarding the formation of calcium phosphate precipitate ware determined and compared.The results showed that CPPs with lower N/P were more effective than that with higher one.The amino acid composition and sequence ofthe peptides (or distribution of phosphoryls)as well as the N/P determine the functional effects of CPPs |
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| Keywords: | casein phosphopeptides N/P value calcium phosphate precipitate |
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