卵黄高磷蛋白及其磷酸肽的研究进展  

Research Advances of Phosvitin and Its Phosphopeptides

作　　者：程晓燕[1] 吴子健[1] 王亮[1] 关利钊[1] 

机构地区：[1]天津商业大学生物技术与食品科学学院天津市食品生物技术重点实验室,天津300134

出　　处：《食品科学》2013年第21期414-420,共7页Food Science

基　　金：天津市高等学校科技发展基金计划项目(20130611);天津商业大学校级项目(100106)

摘　　要：卵黄高磷蛋白(phosvitin,PV)是一类磷酸化程度很高的糖蛋白。近年来其提取工艺的研究不仅解决了以前在制备过程中因使用有害有机溶剂带来的食品安全性问题,而且能扩大制备规模,使其更适用于工业化生产。此外,预先适当脱去PV蛋白中部分磷酸基团解决了酶解法生成卵黄高磷蛋白磷酸肽(phosvitin phosphopeptides,PPP)工艺的瓶颈问题,使酶解制备PPP成为可能。磷酸丝氨酸残基簇决定了PV蛋白及其磷酸肽独特的结构与性质,不仅赋予它们抗氧化、乳化以及杀菌等诸多卓越的性能,此外还使PPP具有提高钙离子生物利用度的优异性能。Phosvitin （PV） is a class of highly phosphorylated glycoprotein. With the development of research, food safety issues, which were ever caused by utilizing toxic organic solvents during preparation, have been basically overcome, and those preparation techniques become more and more suitable for large-scale production. In addition, the bottleneck of enzymatic hydrolysis method for producing phosvitin phosphopeptides （PPP） has been solved by advanced partial-dephosphorylation of PV. Phosphoserine-residue clusters （PSRC） not only determine the unique structural characters and properties of PV and its peptide, but also grant them with excellent performance of anti-oxidative, emulsification capacity, anti-bacteria and so on. In addition, PSRC also make PPP promote bioavailability of calcium ion.

关 键 词：卵黄高磷蛋白 卵黄高磷蛋白磷酸肽 磷酸丝氨酸残基簇 抗氧化性 乳化性能 

分 类 号：Q513.2[生物学—生物化学]