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KMID : 1024620020220010055
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Food Science of Animal Resources
2002 Volume.22 No. 1 p.55 ~ p.58
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Studies on the Calcium Phosphopeptide in Milk Casein
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Lee Su-Won
Hwangbo S.
Yang Hee-Jin
Nam Myoung-Soo
Yu Jae-Hyeun
Chung Chung-Il
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Abstract
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The economical producing method of casein phosphopeptide (CPP) and the physicochemical properties related to the solubilization of calcium were studied. Firstly, The compositions of the purified CPP-III were 13.1% of nitrogen, 2.3∼2.4% of phosphate and the ratio of N/P was 5.4∼5.6. In consideration of economic aspects, the preparation method of the CPP- I and II which were lower purity than the CPP-III was established. The physico-chemical property of the CPP was compared with the enzymically dephosphorylated CPP. CPP and polyglutamate effectively inhibited the formation of insoluble calcium phosphates at physiological pH.
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KEYWORD
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calcium, phosphopeptide, CPP, dephosphorylated CPP
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