우유 casein 중의 Calcium Phosphopeptide 에 관한 연구

The economical producing method of casein phosphopeptide (CPP) and the physicochemical properties related to the solubllization 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.