Alcalase水解酪蛋白制备磷酸肽和非磷肽的研究  

Alcalase水解酷蛋白制备磷酸肽和非磷肽的研究

作　　者：赵一明[1] 王璋[1] 许时婴[1] 张文斌[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品工业科技》2007年第12期100-103,107,共5页Science and Technology of Food Industry

基　　金：苏州市科技攻关项目(SNG0722)

摘　　要：研究了Alcalase水解酪蛋白制备磷酸肽和非磷肽的作用条件,同时分析了酪蛋白磷酸肽(CPPs)和酪蛋白非磷肽(CNPPs)的相对分子质量分布和氨基酸组成。结果表明,Alcalase水解酪蛋白的最佳条件是:底物浓度5%,加酶量0.03mL/g蛋白质,温度60℃,pH9.0。乙醇浓度和酪蛋白的水解度(DH)对CPPs的得率和N/P(摩尔比)均有影响:当乙醇浓度为70%,DH为18%时,CPPs得率达到最高,为23.94%,N/P(摩尔比)是9.61,CNPPs得率为76.06%。CPPs和CNPPs的相对分子质量都分布在200～5000之间,其中低于700的肽含量最高,分别为61.52%和67.26%。CNPPs中疏水性氨基酸含量远高于CPPs。The conditions of casein phosphopeptides （CPPs） and casein non - phosphopeptides （ CNPPs ） preparation using Alcalase were researched, and then the relative molecular weight distribution and amino acid composition of CPPs and CNPPs were analyzed. Results showed that the optimum conditions for Alcalasehydrolysis were substrate concentration of 5%, the ratio of enzyme of 0.03mL/g protein, temperature of 60℃ and pH9.0.The recovery and N/P （mol/mol） of CPPs were both influenced by alcohol concentration and the degree ofhydrolysis （DH） of casein. With DH 18% and alcohol concentration of 70% respectively, the recovery of CPPs was 23.94%, N/P （mol/mol） was 9.61; the recovery of CNPPs was 76.06%. The relative molecular weight of CPPs and CNPPs were in the range of 200-5000, and the peptides with relative molecular weight under 700 represented 61.52% and 67.26% respectively. CNPPs contained morehydrophobic amino acid than CPPs.

关 键 词：ALCALASE 酪蛋白 酪蛋白磷酸肽 酪蛋白非磷肽 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]