用蛋黄蛋白和酪蛋白制备磷酸肽的比较研究  

Comparative Study on Preparation of Phosphopeptide from Yolk Protein and Casein

作　　者：杨开伦[1] 赵小刚[1] 雒秋江[1] 李春兰[1] 

机构地区：[1]新疆农业大学动物科学系,乌鲁木齐830052

出　　处：《新疆农业大学学报》2001年第4期17-21,共5页Journal of Xinjiang Agricultural University

摘　　要：对用胰酶水解酪蛋白和蛋黄蛋白制备磷酸肽进行了比较研究。结果表明 :10 %蛋黄蛋白溶液经胰酶水解 1,2 ,3,4h(酶∶底物 =1∶10 )后制备的磷酸肽中N ,P摩尔比分别为 6 .39∶1,5 .94∶1,5 .6 9∶1和 4 .93∶1,10 %酪蛋白 (酶∶底物 =1∶5 0 )的相应N ,P摩尔比分别为 5 .5 8∶1,5 .4 7∶1,4 .79∶1和 4 .75∶1。说明蛋黄蛋白经胰酶水解后产生的磷酸肽的纯度与酪蛋白水解产生的磷酸肽相似。各水解时间点时 ,由蛋黄蛋白所制备的磷酸肽的产率分别为 12 .5 8,11.74 ,11.5 9和 10 .6 3,酪蛋白相应值分别为 14 .0 0 ,12 .0 8,12 .4 7和 13.17。说明水解 1h两种蛋白均能获得最多的磷酸肽。实验表明 ,经胰酶水解后 。Comparative study on preparation of phosphopeptide from yolk protein and casein hydrolyzed by trypsin was conducted in this paper. The results showed: (1) two sorts of phosphopeptides were prepared from yolk protein and casein (10%, w/v) hydrolyzed by trypsin (enzyme∶substrate=1∶10 for yolk protein and 1∶50 for casein) at pH8.0 and 37℃ for 1hr, 2hrs, 3hrs, and 4hrs, respectively. The mole ratio of N and P in phosphopeptides from yolk protein was 6.39∶1, 5.94∶1, 5.69∶1, and 4.93∶1, respectively. The mole ratio of N and P in phosphopeptides from casein was 5.58∶1, 5.47∶1, 4.79∶1, and 4.75∶1, respectively.It indicated that the purity of phosphopeptides from yolk protein and casein was similar. (2) The yield of phosphopeptides from yolk protein was 12.58%, 11.74%, 11.59%, and 10.63% for hydrolysis of 1hr, 2hrs, 3hrs, and 4hrs, respectively. The yield of phosphopeptides from casein was 14.00%, 12.08%, 12.47%, and 13.17% for hydrolysis of 1hr, 2hrs, 3hrs, and 4hrs, respectively. It indicated that the yield of phosphopeptides from yolk protein and casein was maximum while they were hydrolyzed by trypsin (enzyme∶substrate=1∶10 for yolk protein and 1∶50 for casein) at pH8.0 and 37℃ for 1hr. In conclusion, phosphopeptides with calcium binding capacity can also be prepared from yolk protein.

关 键 词：蛋黄蛋白 酪蛋白 磷酸肽 

分 类 号：Q503[生物学—生物化学]