Calcium-binding Ability and Physicochemical Properties of Two Casein Phosphopeptide Products
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Abstract:
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.
