通过超滤从酪蛋白胶粒制备酪蛋白磷酸肽。
Preparation of casein phosphopeptides from casein micelles by ultrafiltration.
作者信息
Ono T, Ohotawa T, Takagi Y, Ito T
机构信息
Department of Bioscience and Technology, Iwate University, Morioka, Japan.
出版信息
Biosci Biotechnol Biochem. 1995 Mar;59(3):510-1. doi: 10.1271/bbb.59.510.
Casein phosphopeptides (CPPs), which inhibit the precipitation of calcium phosphate in the intestines, were prepared as CPP-calcium phosphate complexes from casein micelles by the ultrafiltration method. The prepared CPPs hardly contained any other peptides, so there was no need to treat with active carbon to remove the bitter peptides. The sum of alpha s1-CN-5P(f59-79) and beta-CN-4P(f1-25) comprised 60% of the CPP composition by an analysis of the elution pattern from a Q-Sepharose FF column. The content of alpha s1-CN-5P(f59-79), which has high retention ability for calcium phosphate, was the highest in the CPPs.
酪蛋白磷酸肽（CPPs）可抑制肠道中磷酸钙的沉淀，通过超滤法从酪蛋白胶粒中制备得到CPP-磷酸钙复合物。所制备的CPPs几乎不含任何其他肽段，因此无需用活性炭处理以去除苦味肽段。通过对Q-Sepharose FF柱洗脱图谱的分析，αs1-CN-5P（f59-79）和β-CN-4P（f1-25）的总和占CPP组成的60%。对磷酸钙具有高保留能力的αs1-CN-5P（f59-79）在CPPs中的含量最高。
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