酪蛋白磷酸肽的制备及性质

用不同的蛋白水解酶水解牛乳酪蛋白，通过钙－乙醇沉淀法和离子交换法从水解产物中提取酪蛋白磷酸肽（ＣＰＰｓ），并对ＣＰＰｓ进行体外化学分析及体内生物学功能鉴定，结果表明：用双酶法（胰蛋白酶和Ａｌｃａｌａｓｅ）制得的ＣＰＰｓ３（平均相对分子质量为４ ０６６，摩尔Ｎ／Ｐ为５．４８）在体外的持钙能力最强，连续喂食该样品的小鼠对钙的吸收明显提高（吸收率达５６％ ）。

Preparation and Properties of Casein Phosphopeptides

Various casein phosphopeptides (CPPs) were extracted by Ca 2+ /ethanol precipitation and ion exchange chromatography through hydrolyzing milk casein enzymaticlly, and then were determined in vitro and in vivo. The results showed that CPPs3 (MW 4 066, N/P 5.48) derived from bienzymatic hydrolysate (trypsin and alcalase) is the best one in calcium binding capacity in vitro and in improving Ca 2+ absorption in mice (Ca 2+ absorption rate is 56%). These two data were superior to the CPPs derived from single enzymatic hydrolysate and other CPPs products.