Casein phosphopeptide composition

Chemistry: molecular biology and microbiology – Micro-organism – tissue cell culture or enzyme using process... – Recombinant dna technique included in method of making a...

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424127, 424128, 426 42, 426491, 435272, 514 7, 530352, C12P 2106, C07K 100, A23J 302, A23C 2300

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048163988

ABSTRACT:
A casein phosphopeptide composition is prepared containing less than 4% phenylalanine, tyrosine and tryptophan, greater than 8% and less than 20% serine, a ratio of Ca+Mg+P/N.sub.T greater than 0.2, wherein N.sub.T is the total nitrogen content times 6.38, and free amino acids of less than 3%. The composition is useful as an ailment for dietetic or therapeutic nutrition or as a medicament. Salts of the phosphopeptides may be formed from macroelements such as calcium and/or magnesium and/or from oligoelements such as iron, zinc and copper. The composition is produced by proteolytic enzyme hydrolysis of a casein-based material, and using ultrafiltration and aggregration with a bivalent cation salt to isolate the phosphopeptide composition.

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Mellander, O., Pediatric Clinic and the Institute of Medical Chemistry, University of Uppsala, Sweden, 1949, pp. 247-255.
West, D. W., Journal of Dairy Research, vol. 44, No. 2, 1977 (pp. 373-376).
Nykkanen, et al., J. Nutr., vol. 110, 1980 (pp. 2141-2148).
Brule, et al., J. Dairy Sci., vol. 62, 1979 (pp. 869-875).
Roozen et al., Enzyme Microb. Technol., vol. 1, 1979 (pp. 122-124).

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