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This study was carried out to isolate phosvitin from egg yolk and to investigate its physicochemical properties aswell as its functionalities. The SDS-PAGE patterns revealed that phosvitin was successfully isolated and purified from eggyolk by the NaCl sedimentation method. The phosphorus and calcium contents in phosvitin were 8.2 and 2.9%, respectively.Serine composed 35% of the total amino acids in phosvitin. When 1.0% of phosvitin was incubated with 0.1% of Ca at anileum condition followed by centrifugation and dialysis, 44.1% of the added Ca remained soluble in the supernatant, whileonly 0.1% of the added Ca was found soluble in a supernatant without phosvitin addition. Phosvitin peptides obtained fromtryptic hydrolysis showed a better Ca solubilizing ability than commercial CPP (casein phosphopeptide). Phosvitin and itspeptides also exhibited clearly recognizable anti-bacterial and DNA leakage activities against Escherichia coli under thermalstress at 50oC. These results indicated that phosvitin peptides caused the cell disruption of E. coli through chelating withmetals in the outer cell membranes.