FOOD SCIENCE ›› 2001, Vol. 22 ›› Issue (4): 52-54.
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CAI Wei-Rong, XUE Zheng-Lian
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Published:
Abstract: In this study,alcalase was used for producing CPP by hydrolyzing casein.The optimum conditions:casein concentration 10% ,enzyme usage 1500u/g substrate,temperature 45℃ ,pH10.5 and time 150mins were determined.A selective precipitation procedure was also used to isolate CPP from the hydrolyzate of casein.The N/P ratio and the yield of CPP obtained by adding 1.1% CaCl 2(w/v) and 50% (v/v) alcohol to the hyrolyzate at pH4.5 were 6.39% and 13.94% respectively.
Key words: Casein phosphopeptide 2709 alcalase Casein
CAI Wei-Rong, XUE Zheng-Lian. Optimal Parameters Study on Processing Casein Phosphopeptide[J]. FOOD SCIENCE, 2001, 22(4): 52-54.
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