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CPPs阻钙沉淀活性与酪蛋白水解度之间关系的研究
引用本文:胡志和,庞广昌,闫亚丽,陈庆森,刘剑虹. CPPs阻钙沉淀活性与酪蛋白水解度之间关系的研究[J]. 食品科学, 2001, 22(1): 18-22
作者姓名:胡志和  庞广昌  闫亚丽  陈庆森  刘剑虹
作者单位:天津商学院食品与生物工程系
基金项目:国家"九五"重点科技攻关项目
摘    要:通过对在不同的酶与底物浓度比下所得CPPs的特性进行研究,从而找出了在不同水解度下所得CPPs的阻钙沉淀性能与酪蛋白水解度之间的关系。即当酶与底物的比不同时,所得CPPs的N/P不同;N/P不同,其CPPs阻钙沉淀活性也不同。当N/P高时,CPPs的阻钙沉淀活性较低;N/P低时,CPPs的阻钙沉淀活性高。

关 键 词:酪蛋白水解度   酪蛋白磷酸肽   胰蛋白酶   阻钙沉淀  

Study on the Relationshipbetween CPPs Activity to Prevent Calcium Precipitate and Degree of Hydrolysis of Casein
HU Zhi-He,PANG Guang-Chang,YAN Ya-Li,CHEN Qing-Sen,LIU Jian-Hong. Study on the Relationshipbetween CPPs Activity to Prevent Calcium Precipitate and Degree of Hydrolysis of Casein[J]. Food Science, 2001, 22(1): 18-22
Authors:HU Zhi-He  PANG Guang-Chang  YAN Ya-Li  CHEN Qing-Sen  LIU Jian-Hong
Abstract:Studied the properties of CPPs derived from different degrees ofhydrolysis of casein and found the relationship between the CPPs activity to prevent calcium precipitate and the degree of hydrolysis of casein.The result of study showed that CPPs contained different N/P at the different ratios of enzyme to substrate. The activity of CPPs to prevent calcium precipitate was different at different N/P.The activity of CPPs to prevent calcium precipitate was lower as N/P was higher, and was higher as N/P was lower.
Keywords:Degree of hydrolsis of casein Casein Phosphopeptides (CPPs) Trypsin preventing calcium precipitate  
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