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首页> 外文期刊>BioTechnology: An Indian Journal >The effect of phosphorylation treatment on enzymatic hydrolysis characteristics of casein
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The effect of phosphorylation treatment on enzymatic hydrolysis characteristics of casein

机译：磷酸化处理对酪蛋白酶解特性的影响

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The caseins were phosphorylated by sodium tripolyphosphate (STP), and then were hydrolyzed by trypsin. The effect of phosphorylation treatment on enzymatic hydrolysis characteristics of casein was investigated with sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDSPAGE), high-performance size exclusion chromatography (HPSEC) and ultraviolet absorption. The results showed that phosphorylation treatment improved the degree of hydrolysis of casein. TheMWof phosphorlysated casein was decreased at different degrees, and it reached the highest degree for 3h. What???s more, compared with the control, the contents of peptide (molecular weight between 20 ku and 35 ku) were significantly increased. However, the ultraviolet absorption spectra of solution did not changed obviously among the phosphorlysated caseins.
机译：酪蛋白被三聚磷酸钠（STP）磷酸化，然后被胰蛋白酶水解。用十二烷基硫酸钠聚丙烯酰胺凝胶电泳（SDSPAGE），高效液相色谱法（HPSEC）和紫外吸收法研究了磷酸化处理对酪蛋白酶水解特性的影响。结果表明，磷酸化处理提高了酪蛋白的水解度。磷酸酪蛋白的分子量在不同程度上降低，并在3h达到最高。而且，与对照相比，肽的含量（分子量在20ku至35ku之间）显着增加。但是，磷酸酪蛋白之间溶液的紫外吸收光谱没有明显变化。

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