Effect of Enzymatic Hydrolysis of Casein Fractions on Yield of Caseinophosphopeptides and their Calcium Binding and Solubilising Properties

Authors

  • Dairy Science College, KVAFSU, Hebbal, Bangalore - 560 024
  • Dairy Science College, KVAFSU, Hebbal, Bangalore - 560 024
  • Dairy Science College, KVAFSU, Hebbal, Bangalore - 560 024

Abstract

Caseinophosphopeptides (CPPs) have been shown to possess the unique property of binding macro elements such as Ca, Mg and Fe along with trace elements such as Zn, Ba, Cr, Ni, Co and Se. Milk and dairy products are excellent sources of Ca2+. CPPs produced during the digestion of caseins are known to enhance the bio-availability of Ca2+ in the diet, specifically by increasing the solubility of Ca2+ in the alkaline environment of the small intestine where maximal passive absorption of dietary Ca2+ is thought to take place. Casein derived phosphorylated peptides are reported to enhance vitamin D independent bone calcification in rachitic infants.

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Published

2010-01-01

How to Cite

Bhoomika, I. L., Jayaprakasha, H. M., & Bhat, G. S. (2010). Effect of Enzymatic Hydrolysis of Casein Fractions on Yield of Caseinophosphopeptides and their Calcium Binding and Solubilising Properties. The Indian Journal of Nutrition and Dietetics, 47(1), 18–24. Retrieved from https://informaticsjournals.com/index.php/ijnd/article/view/4785

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Original Articles