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

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.