卵黄高磷蛋白磷酸肽的制备技术研究  

Research on the Preparation of Hen Egg Phosvitin Phosphopeptides

作　　者：刘瑜[1] 王二雷[2] 徐彩娜[2,3] 刘静波[2] 

机构地区：[1]农业部规划设计研究院,北京100125 [2]吉林大学军需科技学院,长春130062 [3]中国科学院长春应用化学研究所,长春130022

出　　处：《食品工业》2016年第3期54-58,共5页The Food Industry

基　　金：国家高技术研究发展计划(863)项目(2007AA10Z329)

摘　　要：为优化卵黄高磷蛋白磷酸肽的水解工艺,首先进行脱磷酸化处理后,在单因素的基础上采用响应面法优化水解工艺,选取水解温度、水解p H和水解时间三个因素进行试验,并在最佳工艺下对制得的卵黄高磷蛋白磷酸肽进行了氨基酸组分分析和阻止磷酸钙沉淀效果分析。结果表明,底物浓度为1%,碱浓度为0.1 mol/L,在此条件下脱磷20 min,脱磷效果最佳;最优的水解温度为50.0℃,水解时间为160 min,水解p H为8.5,在此条件下水解度为16.64%;卵黄高磷蛋白磷酸肽中氨基酸含量比粗蛋白中氨基酸提高近两倍,且丝氨酸含量占磷酸肽样品中所有氨基酸的31.35%;随着水解度的增加,卵黄高磷蛋白磷酸肽的浓度越高,其阻止磷酸肽沉淀效果越好,且存在一定的剂量依赖关系。In order to optimize the hydrolysis process of hen egg phosvitin phosphopeptides（PPP）, dephosphorylation treatment was carried out firstly. Based on the optimization of single factors methods, response surface method（RSM） was employed to optimize the hydrolysis process, and the three factors of temperature, p H and time were selected. Following the optimized hydrolysis process, amino acid composition analysis of PPP and the effects of PPP on the prevention of calcium phosphate precipitation were investigated. The optimized conditions for dephosphorylation were indicated as followings： substrate concentration 1%, alkali concentration 0.1 mol/L, time 20 min. And the optimal conditions for hydrolysis was as followings： temperature 50.0 ℃, hydrolysis time 160 min, p H 8.5, thus the degree of hydrolysis reached 16.64%. Amino acids content in PPP was nearly twice higher than that in the crude protein, especially the serine content accounted for 31.35% of all amino acids in PPP. With the increase of hydrolysis degree, the content of PPP increased, thus the higher prevention on calcium precipitation, which also indicated a dose-dependent relationship.

关 键 词：卵黄高磷蛋白磷酸肽 响应面法 氨基酸分析 阻止磷酸钙沉淀 

分 类 号：TS201.2[轻工技术与工程—食品科学]