Effect of Preparing Condition and Main Component of Food on CPPs Postpone Calcium Phosphate Precipitating

FOOD SCIENCE ›› 2002, Vol. 23 ›› Issue (1): 39-43.

Effect of Preparing Condition and Main Component of Food on CPPs Postpone Calcium Phosphate Precipitating

HU Zhi-He, PANG Guang-Chang, YAN Xi-Shuang, CHEN Qing-Sen, TANG Wen-Lan, SHEN Jian-Wei

Online:2002-01-15 Published:2012-02-13

Abstract

Abstract: It was studied that Effct of preparing condition (temperature and value of pH) and main component (glucose,sugar,starch and protein) of food and viamin C and sodium bezoate on CPPs postponing calcium phosphate.the result of study show the temperatue was lower than 100℃ haven’t affect to CPPs;CPPs can still postpone calcium phosphate precipiating under the condition of pH8～9,it is better that applying CPPs in food wihch contains higher protein and lower starch.

Key words: Casein phosphopeptides , Process condition of food , Food component , Prevent calcium phosphate precipitating

HU Zhi-He, PANG Guang-Chang, YAN Xi-Shuang, CHEN Qing-Sen, TANG Wen-Lan, SHEN Jian-Wei. Effect of Preparing Condition and Main Component of Food on CPPs Postpone Calcium Phosphate Precipitating[J]. FOOD SCIENCE, 2002, 23(1): 39-43.

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Effect of Preparing Condition and Main Component of Food on CPPs Postpone Calcium Phosphate Precipitating

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