Review of Phosvitin and its Phosphopeptides

Abstract

Abstract: Abstract：Phosvitin (PV) is a class of highly phosphorylated glycoprotein. With the development of research, food safety issues, which were ever caused by utilizing toxic organic solvents during preparation, have been basically overcome, and those preparation techniques become more and more suitable 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 characters and properties of PV and its peptide, but also grant them with excellent performance of anti-oxidative, emulsification capacity, anti-bacteria and so on. In addition, PSRC also make PPP promote bioavailability of calcium ion.

CLC Number:

Zi-Jian WU. Review of Phosvitin and its Phosphopeptides[J]. FOOD SCIENCE, 0, (): 0-0.

References

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