Name | Casein calcium oeotide |
Synonyms | Recaldent |
CAS | 691364-49-5 |
EINECS | 1592732-453-0 |
Storage Condition | -20℃ |
Physical and Chemical Properties | After hydrolysis of bovine cheese with trypsin, CPP was free, debittered by ion exchange resin and purified by membrane separation. Alpha-CPP is derived from Alpha-casein and beta-CPP is derived from beta-casein. And depending on the method of purification, there can be a variety of products. The commercial manufacturing process of Japanese Meiji fruit (strain) is as follows: Zheng tiisong from Zhejiang University obtains casein from whey by isoelectric point precipitation. According to the positive effect test, the calcium holding capacity is used as an index, and the best conditions are obtained: casein is prepared into 15% solution, and the pH is adjusted to about 8.3 with 2mol/L NaOH, and the ratio of substrate to enzyme is 100: the ratio of 1 to add trypsin hydrolysis, hydrolysis process is always to maintain the solution pH value between 7.7~8.5, hydrolysis temperature of 40 deg C, after hydrolysis 80min, 1mol/L HCI was added to make the pH value of the solution reach 4.8, and the precipitate was removed by centrifugation. The supernatant was added with 10% CaCl2 solution to a final concentration of mmol/L, washed with diethyl ether, and then evaporated and dried to obtain a finished product. The yield was 9.78%, calcium-holding capacity (P:N) was 0.355. |
Reference Show more | 1. [IF=5.396] Lei Zhu et al."Fabrication of a ferritin–casein phosphopeptide–calcium shell–core composite as a novel calcium delivery strategy."Food Funct. 2021 Oct;: |