| CPP(酷蛋白磷酸肽)新生产工艺研究 |
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| 引用本文： | 焦宇知,王璋.CPP(酷蛋白磷酸肽)新生产工艺研究[J].现代食品科技,2005,21(2):15-17. |
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| 作者姓名： | 焦宇知 王璋 |
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| 作者单位： | 1. 江苏食品职业技术学院,江苏,淮安,223001
2. 江南大学食品学院,江苏,无锡,214036 |
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| 摘 要： | 本文研究了高N／P(摩尔比)CPP的生产工艺。采用纳滤工艺生产所得CPP的N／P(摩尔比)为24-32，灰份含量在6％左右；N(氮)和P(磷)的得率分别为86．43％和99．60％。Sephadex—G15凝胶层析和HPLC分析结果表明纳滤能透过部分的氨基酸和短肽，从而改善CPP产品质量。
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| 关 键 词： | CPP 膜分离 |
| 文章编号： | 1007-2764(2005)02-0015-05 |
| 修稿时间： | 2005年1月17日 |
Investigation on Novel Technologies to Produce CPP |
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| Jiao Yu-zhi,Wang Zhang.Investigation on Novel Technologies to Produce CPP[J].Modern Food Science & Technology,2005,21(2):15-17. |
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| Authors: | Jiao Yu-zhi Wang Zhang |
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| Abstract: | Novel technologies was studies to prepare CPP products with middle and higher N/P(molar ratio). The results showed N/P(molar ratio) of produced by nanofiltration technology was between 24 and 32, ash content was about 6%. Yield of N and P was 86.43% and 99.60% respectively. Analysis by using Sephadex-G15 and HPLC supported the conclusion that nanofiltration filtrated free amino acid and short peptides partly for improvement of the quality of CPP. |
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| Keywords: | CPP Nanofiltration Sephadex-G15 HPLC |
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