卵黄高磷蛋白及其磷酸肽的研究进展.pdfVIP

414 2013, Vol.34, No.21 食品科学 ※专题论述 卵黄高磷蛋白及其磷酸肽的研究进展 * 程晓燕，吴子健 ，王 亮，关利钊 (天津商业大学生物技术与食品科学学院，天津市食品生物技术重点实验室，天津 300 134) 摘  要：卵黄高磷蛋白(phosvitin ，PV)是一类磷酸化程度很高的糖蛋白。近年来其提取工艺的研究不仅解决了以前 在制备过程中因使用有害有机溶剂带来的食品安全性问题，而且能扩大制备规模，使其更适用于工业化生产。此 外，预先适当脱去PV蛋白中部分磷酸基团解决了酶解法生成卵黄高磷蛋白磷酸肽(phosvitin phosphopeptides，PPP) 工艺的瓶颈问题，使酶解制备PPP成为可能。磷酸丝氨酸残基簇决定了PV蛋白及其磷酸肽独特的结构与性质，不仅 赋予它们抗氧化、乳化以及杀菌等诸多卓越的性能，此外还使PPP具有提高钙离子生物利用度的优异性能。 关键词：卵黄高磷蛋白；卵黄高磷蛋白磷酸肽；磷酸丝氨酸残基簇；抗氧化性；乳化性能 Research Advances of Phosvitin and Its Phosphopeptides * CHENG Xiao-yan ，WU Zi-j ian ，WANG Liang，GUAN Li-zhao (Tianj in Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianj in University of Commerce, Tianj in 300 134, China) Abstract ：Phosvitin (PV) is a class of highly phosphorylated glycoprotein. With the development of research, food safety issue caused by utilizing toxic organic solvents during preparation has been basically resolved. These preparation techniques have become more and more suitability for large-scale production. In addition, the bottleneck of enzymatic hydrolysis method for producing phosvitin phosphopeptides (PPP) has been solved by advanced partial-dephosphorylation of PV. Phosphoserine-residue clusters (PSRC) not only determine the unique structural characteristics and properties of PV and its peptides, but also ensure them with excellent performance of antioxidant and emulsification capacity as well as anti-bacterial activity. Moreover, PSRC also provides PPP the enhanced bioavailability to calcium ion. Key words ：phos