不同酪蛋白磷酸肽产品理化性质与持钙能力的相关性分析  

Correlation Analysis between Properties and Calcium-holding Capacity of Different Casein Phosphopeptide Products

作　　者：姜春秀 全威 陈洁[2] 贺来健 JIANG Ginger;QUAN Wei;CHEN Jie;KEN Kaku(Pigeon(Shanghai)Co.,Ltd.,Shanghai 200030,China;State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]贝亲管理(上海)有限公司,上海200030 [2]江南大学食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《食品工业科技》2021年第18期292-299,共8页Science and Technology of Food Industry

摘　　要：为探究酪蛋白磷酸肽(CPP)产品性质对其持钙能力的影响,以市面上常见的7种酪蛋白磷酸肽产品为研究对象,测定了酪蛋白磷酸肽含量、氮磷含量及氮磷比(N/P)、分子量分布、氨基酸组成,并对其理化性质与持钙能力进行相关性分析。结果表明,7种产品的酪蛋白磷酸肽含量及N/P结果分别在1.30%~18.50%和12.70~46.80之间,氨基酸含量为70.50~901.00 mg/g,且主要以脯氨酸为主,分子量分布则集中在5000 Da以下(除7号样品)。以不同添加量(0.05、0.1、0.2 g/L)将7种酪蛋白磷酸肽产品加入到模拟反应体系中测定其持钙能力,发现1、2和6号产品的持钙能力较强,7号样品的持钙能力最差。将上述结果进行主成分分析(R1=0.674,R2=0.167),结果表明酪蛋白磷酸肽产品的分子量分布、氨基酸含量以及酪蛋白磷酸肽的含量与其持钙能力强弱存在一定的关联。进一步进行相关性分析发现,分子量>10 kDa的组分含量与酪蛋白磷酸肽样品的持钙能力强弱呈现极显著的负相关性(相关系数-0.985~-0.975,P<0.01),而分子量分布类似且异亮氨酸(相关系数0.766~0.768,P<0.05)和苯丙氨酸(相关系数0.758~0.759,P<0.05)含量较高的CPP样品中则表现更强的持钙能力。本研究为评价和提高酪蛋白磷酸肽产品质量提供了一定的理论依据。In order to investigate the influence of the properties of casein phosphopeptide(CPP)on its calcium-holding capacity,the content of CPP,nitrogen and phosphorus content,molecular weight distribution,amino acid composition and content were determined using 7 kinds of commercial CPP products.The correlation between physical and chemical properties and calcium holding capacity was analyzed.The results showed that the CPP content and N/P of 7 kinds of CPP products were 1.30%~18.50%and 12.70~46.80,respectively.The content of total amino acid of 7 kinds of CPP products were 70.50~901.00 mg/g,and proline was the most abundant amino acid among those CPP products.The molecular weight of those CPP products were<5000 Da(except for No.7 CPP products).Meanwhile,the amount of CPP added to the simulated reaction system at different levels(0.05,0.1,0.2 g/L)were also determined using those commercial CPP products,No.1,No.2 and No.6 products showed better calcium holding capacity,while No.7 products showed the worst calcium holding capacity.Then the above mentioned results were subjected to principal component analysis(R1=0.674,R2=0.167),the results showed that there was a correlation between the molecular weight distribution,amino acid content and the calcium-holding capacity of CPP products.Further correlation analysis was found that the content of molecular weight>10 kDa showed a highly significant negative correlation with the calcium-holding capacity of CPP samples(correlation coefficient-0.985~-0.975,P<0.01),while CPP samples with similar molecular weight distribution and higher content of isoleucine(correlation coefficient 0.766~0.768,P<0.05)and phenylalanine(correlation coefficient 0.758~0.759,P<0.05)showed a stronger calcium-holding capacity.This study provided a theoretical basis for evaluating and improving the quality of CPP products.

关 键 词：酪蛋白磷酸肽 持钙能力 分子量分布 主成分分析 相关性分析 

分 类 号：TS207.3[轻工技术与工程—食品科学]