本研究探讨了两款市售酪蛋白磷酸肽产品在物化性质、钙离子结合能力的差异。钙乙醇法结果显示两款CPP产品的纯度具有较大差异（p<0.05），CPP2的纯度是CPP1的1.36倍。体外钙离子螯合方法结果显示CPP1、CPP2的钙离子结合量分别是107.15 mg/g和142.56 mg/g，CPP2显著高于CPP1（p<0.05）。CPP1和CPP2的轻敲密度、Hausner比值和Carr's指数指标结果存在显著差异（p<0.05），CPP1的Hausner比值（1.52）显著高于CPP2（1.36）（p<0.05），CPP1的Carr's指数（34.40）显著高于CPP2（26.51）（p<0.05）。Hausner比值和Carr's指数可以用来表示粉体的可压缩性和流动性，两种指标结果分析表明CPP2的流动性优于CPP1。CPP1、CPP2的休止角均高于40°，说明CPP1、CPP2都存在一定黏聚性，CPP2的休止角数值低于CPP1，结果表明CPP2的流动性略好于CPP1，与Hausner比值和Carr's指数结果一致。30%乙醇溶解性结果表明CPP1（93.49%）和CPP2（7.46%）在30%乙醇溶解性存在极显著差异，两款CPP产品两款CPP在物质组成上有一定差异。两种CPP产品的纯度和钙结合能力成正比。两者粉末都存在一定黏聚性，流动性一般，CPP2强于CPP1。30%乙醇溶解性存在极显著差异，可能是影响钙片质量的主要因素。本研究为CPP作为食品添加剂的应用情况提供科学依据。

In this study, the differences in physicochemical properties and calcium ion-binding ability of two commercially available casein phosphopeptides (CPPs) were investigated. The results of the calcium ethanol method showed that the purity of two CPP products differed significantly (p<0.05), with the purity of CPP2 being 1.36 times as high as that of CPP1. The results of the in vitro calcium chelation method showed that the calcium ion binding capacity of CPP2 (142.56 mg/g) was significantly higher than that of CPP1 (107.15 mg/g) (P <0.05). There were significant differences in the tapped density, Hausner ratio and Carr's index between CPP1 and CPP2 (P <0.05). The Hausner ratio of CPP1 (1.52) was significantly higher than that of CPP2 (1.36) (p <0.05), and the Carr's index of CPP1 (34.40) was significantly higher than that of CPP2 (26.51) (P <0.05). The Hausner ratio and Carr's index can be used to reflect power compressibility and fluidity. The analysis results of these two indices showed that CPP2 had better fluidity than CPP1. The angles of repose of CPP1 and CPP2 were both higher than 40°, indicating that both CPP1 and CPP2 had a certain degree of cohesion. The angle of repose of CPP2 was lower than that of CPP1, suggesting that the mobility of CPP2 was slightly higher than that of CPP1, which was consistent with the results of the Hausner ratio and Carr's index. The solubility results based on 30% ethanol showed that CPP1 (93.49%) and CPP2 (7.46%) exhibited significant solubility differences in 30% ethanol. There were differences in composition between the two CPP products. The purity of the two CPP products was directly proportional to the calcium-binding capacity. Both powders had a certain degree of cohesion with normal fluidity (CPP2 was stronger than CPP1). The highly different solubilities in 30% ethanol between the two CPP products, indicating that this may be the main factor affecting the quality of calcium tablets. This research provides a scientific basis for the application of CPP as a food additive.

国家自然科学基金资助项目(3197160311)；广东省自然科学基金面上项目(2020A1515010371)