The Calclum Holding Capacity of Casein Phosphopeptide
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Abstract:
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.
