Camembert干酪制备酪蛋白磷酸肽的初步研究

Preliminary study on the Preparation of Casein Phosphopeptides from Camembert Cheese

摘要:

本文以Camembert干酪流程制备的干酪为原料，分离并测定了酪蛋白磷酸肽粗制品。测得干酪中酪蛋白磷酸肽的质量分数为7.80%，利用大孔强碱性阴离子交换树脂对粗制品进行纯化，并对其阻钙沉淀活性分别进行了测定，Camembert干酪中提取的酪蛋白磷酸肽（CPPs）比商品CPPs具有更好的阻钙沉淀活性。

Abstract:

Crude Casein Phosphopeptides (CPPs) were isolated from Camembert cheese and purified by D-201 anion-exchange resin. The CPPs extracted from Cheese showed higher activity to prevent calcium precipitate than that of the commercial CPPS.