酪蛋白磷酸肽-钙螯合物的分级、表征及持钙特性

TS201.2; 利用酪蛋白磷酸肽螯合钙离子的特性,以钙离子浓度为尺度,分级制取不同钙螯合能力的CPPs,同时提高其纯度.以酪蛋白的胰蛋白酶酶解产物为原料,通过逐级增加Ca2+添加量,在终浓度为 55%(v/v)的乙醇溶液中分级沉淀出三个酪蛋白磷酸肽-钙螯合物级分(CPP1-Ca、CPP2-Ca和CPP3-Ca),并利用PBS脱钙得到三个级分相应的酪蛋白磷酸肽(CPP1、CPP2和CPP3).以传统钙乙醇沉淀法得到的肽钙螯合物(CPP-Ca)为对照,分析并对比三个酪蛋白磷酸肽-钙螯合物级分的理化性质以及持钙特性.结果表明,三个酪蛋白磷酸肽-钙螯合物级分中,CPP3-Ca含有最高的纯度和钙螯合量...

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Published in食品工业科技 Vol. 45; no. 10; pp. 93 - 100
Main Authors 刘卫震, 王冠华, 袁延佩, 伍昌军, 贾永秀, 隋文杰
Format Journal Article
LanguageChinese
Published 天津科技大学食品营养与安全国家重点实验室,天津科技大学食品科学与工程学院,天津 300457%天津科技大学轻工科学与工程学院,天津 300457%内蒙古蒙特威生物科技有限公司,内蒙古包头 014000 01.05.2024
Subjects
酪蛋白磷酸肽
peptide-calcium chelate
casein phosphopeptide
钙乙醇分级沉淀
structural characterization
结构表征
肽钙螯合物
持钙能力
calcium-ethanol graded precipitation
calcium-holding capacity
Online AccessGet full text
ISSN1002-0306
DOI10.13386/j.issn1002-0306.2023070209

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Abstract TS201.2; 利用酪蛋白磷酸肽螯合钙离子的特性,以钙离子浓度为尺度,分级制取不同钙螯合能力的CPPs,同时提高其纯度.以酪蛋白的胰蛋白酶酶解产物为原料,通过逐级增加Ca2+添加量,在终浓度为 55%(v/v)的乙醇溶液中分级沉淀出三个酪蛋白磷酸肽-钙螯合物级分(CPP1-Ca、CPP2-Ca和CPP3-Ca),并利用PBS脱钙得到三个级分相应的酪蛋白磷酸肽(CPP1、CPP2和CPP3).以传统钙乙醇沉淀法得到的肽钙螯合物(CPP-Ca)为对照,分析并对比三个酪蛋白磷酸肽-钙螯合物级分的理化性质以及持钙特性.结果表明,三个酪蛋白磷酸肽-钙螯合物级分中,CPP3-Ca含有最高的纯度和钙螯合量,分别为 89.42%和 69.59 mg/g,明显高于未分级CPP-Ca的 83.77%和55.05 mg/g.氨基酸组成及N/P(摩尔比)分析发现CPP3-Ca含有更高磷酸丝氨酸基团,进而能够结合更多的Ca2+.不同酪蛋白磷酸肽级分持钙能力分析结果显示CPP3能够更好地延迟和阻止磷酸钙沉淀的形成,具有更高的持钙能力.同时CPP3-Ca在模拟肠道环境中具有更高的钙溶解度,表明分级后的酪蛋白磷酸肽-钙螯合物的体外生物利用度提高.
AbstractList TS201.2; 利用酪蛋白磷酸肽螯合钙离子的特性,以钙离子浓度为尺度,分级制取不同钙螯合能力的CPPs,同时提高其纯度.以酪蛋白的胰蛋白酶酶解产物为原料,通过逐级增加Ca2+添加量,在终浓度为 55%(v/v)的乙醇溶液中分级沉淀出三个酪蛋白磷酸肽-钙螯合物级分(CPP1-Ca、CPP2-Ca和CPP3-Ca),并利用PBS脱钙得到三个级分相应的酪蛋白磷酸肽(CPP1、CPP2和CPP3).以传统钙乙醇沉淀法得到的肽钙螯合物(CPP-Ca)为对照,分析并对比三个酪蛋白磷酸肽-钙螯合物级分的理化性质以及持钙特性.结果表明,三个酪蛋白磷酸肽-钙螯合物级分中,CPP3-Ca含有最高的纯度和钙螯合量,分别为 89.42%和 69.59 mg/g,明显高于未分级CPP-Ca的 83.77%和55.05 mg/g.氨基酸组成及N/P(摩尔比)分析发现CPP3-Ca含有更高磷酸丝氨酸基团,进而能够结合更多的Ca2+.不同酪蛋白磷酸肽级分持钙能力分析结果显示CPP3能够更好地延迟和阻止磷酸钙沉淀的形成,具有更高的持钙能力.同时CPP3-Ca在模拟肠道环境中具有更高的钙溶解度,表明分级后的酪蛋白磷酸肽-钙螯合物的体外生物利用度提高.
Abstract_FL In this paper,a novel casein phosphopeptide fractionation process was proposed based on the calcium chelating properties of casein phosphopeptide and different casein phosphopeptide fractions with different chelating abilities and enhanced purity were produced using different calcium ion concentrations.Three casein phosphopeptide-calcium chelate fractions(CPP1-Ca,CPP2-Ca and CPP3-Ca)were precipitated hierarchically from the trypsin digest of casein by increasing the Ca2+ addition step by step in an ethanol solution with a concentration of 55%(v/v),and PBS was used to decalcify to obtain the corresponding casein phosphopeptides(CPP1,CPP2 and CPP3).The physicochemical properties and calcium uptake characteristics of the three casein phosphopeptide-calcium chelate fractions were analyzed and compared with those of the peptide-calcium chelate fraction(CPP-Ca)obtained by the conventional calcium-ethanol precipitation method as a control.The results showed that among the three casein phosphopeptide-calcium chelate fractions,CPP3-Ca contained the highest purity and calcium chelating amount of 89.42%and 69.59 mg/g,respectively,which were significantly higher than those of the ungraded CPP-Ca of 83.77%and 55.05 mg/g.The analysis of the amino acid composition and the N/P(molar ratio)revealed that the CPP3-Ca contained a higher phosphatidylserine group,which in turn binds more Ca2+.Analysis of the calcium holding capacity of different casein phosphopeptide fractions showed that CPP3 was able to better delay and prevent the formation of calcium phosphate precipitation,and had a higher calcium holding capacity.Meanwhile,CPP3-Ca had higher calcium solubility in the simulated intestinal environment,indicating that the in vitro bioavailability of the graded casein phosphopeptide-calcium chelates was improved.
Author 袁延佩
伍昌军
贾永秀
王冠华
刘卫震
隋文杰
AuthorAffiliation 天津科技大学食品营养与安全国家重点实验室,天津科技大学食品科学与工程学院,天津 300457%天津科技大学轻工科学与工程学院,天津 300457%内蒙古蒙特威生物科技有限公司,内蒙古包头 014000
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Author_FL WANG Guanhua
SUI Wenjie
JIA Yongxiu
YUAN Yanpei
WU Changjun
LIU Weizhen
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DocumentTitle_FL Fractionation,Characterization and Calcium-holding Properties of Casein Phosphopeptide-Calcium Chelates
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Keywords 酪蛋白磷酸肽
peptide-calcium chelate
casein phosphopeptide
钙乙醇分级沉淀
structural characterization
结构表征
肽钙螯合物
持钙能力
calcium-ethanol graded precipitation
calcium-holding capacity
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PublicationTitle 食品工业科技
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Publisher 天津科技大学食品营养与安全国家重点实验室,天津科技大学食品科学与工程学院,天津 300457%天津科技大学轻工科学与工程学院,天津 300457%内蒙古蒙特威生物科技有限公司,内蒙古包头 014000
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Snippet TS201.2; 利用酪蛋白磷酸肽螯合钙离子的特性,以钙离子浓度为尺度,分级制取不同钙螯合能力的CPPs,同时提高其纯度.以酪蛋白的胰蛋白酶酶解产物为原料,通过逐级增加Ca2+添加量,在终浓度为...
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StartPage 93
Title 酪蛋白磷酸肽-钙螯合物的分级、表征及持钙特性
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