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Studies on the Calcium Phosphopeptide in Milk Casein  

이수원 (성균관대학교 생명공학부)
황보식 (성균관대학교 생명공학부)
양희진 (성균관대학교 생명공학부)
남명수 (충남대학교 낙농학과)
유제현 (건국대학교 낙농학과)
정충일 (건국대학교 낙농학과)
Publication Information
Food Science of Animal Resources / v.22, no.1, 2002 , pp. 55-58 More about this Journal
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.
Keywords
calcium; phosphopeptide; CPP; dephosphorylated CPP;
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