Preparation and characterization of phosphopeptides from egg yolk phosvitin》.pdfVIP

J o u r n a l o f F u n c t i o n a l F o o d s 1 8 ( 2 0 1 5 ) 1 9 0 – 1 9 7 Available online at ScienceDirect journal homepage: /locate/jff Preparation and characterization of phosphopeptides from egg yolk phosvitin Jiandong Ren , Qiyi Li, Marina Offengenden, Jianping Wu * Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada A R T I C L E I N F O A B S T R A C T Article history: Egg yolk phosvitin is a highly phosphorylated protein. Its derived phosphopeptides may help Received 20 February 2015 improve bone and dental health, in addition to its antioxidant and anti-inflammatory ac- Received in revised form 4 July 2015 tivities. However, the structural information of these peptides was poorly characterized. In Accepted 7 July 2015 this study, we aimed to prepare phosvitin phosphopeptides by enzymatic hydrolysis and Available online 28 July 2015 characterize the peptide sequences and phosphorylation by LC–MS/MS. Phosvitin was par- tially dephosphorylated by 0.2 M NaOH prior to pancreatin hydrolysis.The degree of hydrolysis Keywords: was 12.9% and the peptide recovery was 6.1% (based on egg yolk). The N/P value of 3.9 was Phosvitin comparable or lower than purified casein phosphopeptides, which ranged from 6 to 18. After Phosphopeptides anion exchange chromatography, 32 peptides were identified from three phosvitin domains: Hydrolysis