通过体外模拟实验考察酪蛋白磷酸肽（CPP）阻止磷酸钙沉淀的能力，分析了水解度、CPP添加量、CPP的不同等级以及食品加工过程中的其他因素对CPP持钙能力的影响，为CPP功能特性的评价以及在食品中的应用提供了依据。

The blocking calcium phosphate precipitation ability of casein phosphopeptide (CPP) was studied by in vitro simulation. The degree of hydrolysis, adding volume of CPP, the different levels of CPP and other factors of food processing influence to the calcium holding capacity of CPP were analyzed. The research results provided references for evaluation and food application of CPP.