酪蛋白磷酸肽制备工艺研究

Preparation technology of casein phosphopeptides

研究从水解液中制备酪蛋白磷酸肽的工艺。通过N/P和得率为评价指标,通过单因素试验和正交试验,确定了胰蛋白酶制备CPPs的条件:酪蛋白浓度为4%,底物与酶的比例为100∶1,水解温度40℃,水解时间60min。CPPs的沉淀分离条件为CaCl2终浓度1.0g/L,乙醇浓度50%vol,沉淀pH值为4.5,沉淀时间6.5h。

The extraction processing of casein phosphopeptides （CPPs） from hydrolysate was studied. Using N/P molar ratio and CPPs yield as evaluating indicators, the production conditions of CPPs catalyzed by trypsinase were optimized by single factor and orthogonal tests as follows： casein concentration 4%, proportion of substrate and enzyme 100：1, hydrolysis temperature 40℃ and hydrolysis time 60 min. The isolating conditions of the CPPs by precipitation were： final concentration of CaCl2 1.0 g/L, final volume concentration of ethanol 50%vol, precipitation pH value 6.5 and precipitation time 6 h.