Studies on the Calcium Phosphopeptide in Milk Casein

우유 Casein 중의 Calcium Phosphopeptide에 관한 연구

  • 이수원 (성균관대학교 생명공학부) ;
  • 황보식 (성균관대학교 생명공학부) ;
  • 양희진 (성균관대학교 생명공학부) ;
  • 남명수 (충남대학교 낙농학과) ;
  • 유제현 (건국대학교 낙농학과) ;
  • 정충일 (건국대학교 낙농학과)
  • Published : 2002.03.01

Abstract

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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