摘要
以酪蛋白为原料，通过有控制的酶解以及离子交换和凝胶过滤技术制得N／P（摩尔比）不同的酪蛋白磷酸肽（CPPS），并对其体外阻止磷酸钙沉淀的效果进行了分析、测定和比较。在添加量相同时，总的趋势是N／P较小的样品阻止磷酸钙沉淀形成的效果好于N／P值较大的样品。CPPs的作用效果不仅与N／P值有关，还和它们分子中氨基酸的组成和排序或磷酸基的分布有关。
CPPs with different molar ratio of nitrogen to phosphorux(N/P) were obtained through hydrolyzing casein enzymatically,ion exchange chromatography and gel filtration chromatography.The effects of the various CPPs on ratarding the formation of calcium phosphate precipitate ware determined and compared.The results showed that CPPs with lower N/P were more effective than that with higher one.The amino acid composition and sequence ofthe peptides (or distribution of phosphoryls)as well as the N/P determine the functional effects of CPPs
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1997年第6期1-5,共5页
Food and Fermentation Industries
