卵黄高磷蛋白磷酸肽的理化性质研究  

Study on physico-chemical property of phosvitin phosphopeptides

作　　者：刘静波[1] 徐彩娜[2] 王二雷[1] 殷涌光[2] 

机构地区：[1]吉林大学军需科技学院营养与功能食品研究室,吉林长春130062 [2]吉林大学生物与农业工程学院,吉林长春130025

出　　处：《食品工业科技》2009年第12期176-179,共4页Science and Technology of Food Industry

摘　　要：卵黄高磷蛋白磷酸肽的主要生物学功能是促进钙吸收,本文主要探讨了卵黄高磷蛋白磷酸肽的溶解性和稳定性,考察了pH、氯化钠浓度、EDTA浓度、柠檬酸浓度对卵黄高磷蛋白磷酸肽溶解度的影响,以及卵黄高磷蛋白磷酸肽的热稳定性、与CaCl2的稳定性、乳化稳定性。结果表明,在1·2%的EDTA溶液中,当pH为6时,卵黄高磷蛋白磷酸肽的溶解度最好,高达90%以上,卵黄高磷蛋白磷酸肽的热稳定性良好;Ca2+的存在对卵黄高磷蛋白磷酸肽的影响不大;卵黄高磷蛋白磷酸肽的乳化性较粗蛋白的乳化性下降了1·72倍。The biological function of phosvitin phosphopeptides （PPP） mainly indicated that, it could promote the absorption of calcium.The solubility and stability of PPP were studied in this paper.Firstly, the effects of the pH value,concentration of NaCI, concentration of EDTA, and concentration of citric acid on the solubility were compared.Secondly, the thermo-stability of PPP, effect of CaCl2 on the stability and emulsifier stability were investigated, respectively.The results indicated that the PPP had the best solubility in 1.2% EDTA,approaching to 90% ,when pH was 6.0.On the other hand,the thermo-stability of PPP was good.When the Ca2＋ existed in the PPP samples solution,the absorbance was stable.Through a comparison with the crude protein, the emulsibility of the PPP decreased by 1.72 times.

关 键 词：卵黄高磷蛋白磷酸肽 溶解性 稳定性 理化性质 

分 类 号：TS201.2[轻工技术与工程—食品科学]