酪蛋白抗诱变水解物生化特性的研究  

Biochemistry Study on Antimutagenic Casein Pepsin Hydrolysis

作　　者：王艳萍[1] 白小佳[1] 高辉[1] 

机构地区：[1]天津轻工业学院食品工程系,天津300222

出　　处：《食品科学》2002年第9期27-30,共4页Food Science

基　　金：天津市教委资助项目(990902)

摘　　要：采用Ams鼠伤寒沙门氏菌实验研究酪蛋白及酪蛋白的胃蛋白酶的水解物的抗诱变性,采用超滤和等电点法分离水解物,证明水解产物比酪蛋白具有更强的抗诱变性,经快速液相色谱FPLC和质谱法分析表明具有抗诱变性短肽是由9到11个氨基酸构成的,分子量在1000到2000道尔顿范围内。Antimutageic activity of casein and its pepsin hydrolysis product were studied with Salmonella Ames test.The digestion products have Shown stronger antimutagenicity against sodium azide than casein.The hydrolyzed peptides formed were separated by ultrafiltration or isoelectroic precipitation,and were characterized by FPLC and Mass spectra analysis.The peptides molecular weigh range was between to 1000 to 2000 dalton.and contained 9 to 11 amino acids.

关 键 词：水解物 酪蛋白 胃蛋白酶 快速液相色谱 抗诱变性 预防癌症 食品 

分 类 号：TS201.21[轻工技术与工程—食品科学] TS201.4[轻工技术与工程—食品科学与工程]