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: phosvitin, phosvitin phosphopeptides, phosphoserine residue cluster, anti-oxidant activity, emulsification capacity