Phosphopeptides from casein-based material

Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product

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424177, 426 56, 426657, 426491, 435 69, 435272, A23C 2300, A23J 300, C12D 2106, C07G 700

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active

043615872

ABSTRACT:
Phosphopeptides useful as dietetic aliments, therapeutic nutriments or medicaments are produced by subjecting phosphocaseinates of bivalent cations to enzymatic hydrolysis with at least one proteolytic enzyme capable of substantially reproducing the proteic digestion which occurs in vivo in the human body to produce a hydrolysate containing phosphopeptides and non-phosphorylated peptides, subjecting the resultant hydrolysate to ultrafiltration to obtain a retentate containing the phosphopeptides and proteolytic enzyme and a permeate containing the non-phosphorylated peptides, disaggregating the phosphopeptides in the retentate and subjecting the resultant retentate containing disaggregated phosphopeptides to ultrafiltration to separate the phosphopeptides from the proteolytic enzyme. Salts of the phosphopeptides, which have dietetic uses, may be formed from macroelements such as calcium and/or magnesium and/or from oligoelements such as iron, zinc and copper.

REFERENCES:
patent: 3970520 (1976-07-01), Feldman et al.
patent: 3974294 (1976-08-01), Schmille et al.
patent: 4172072 (1979-10-01), Ashmead
Cheftel C., Solubilisation Enzymatique Continue Du Concentive Proteique De Poisson, Essa: De Recyclage Des Enzymes, Ann. Technol . Agric., vol. 21, No. 3, 1972 (pp. 423-433).
Brule et al., Preparation of Native Phosphocaseinate by Combining MembraneUltrafiltration and Ultracontrifugation, J. Da. Sci., vol. 62, No. 6, 1979 (pp. 869-875) SF221J8.
Chemical Abstracts, vol. 87: 148285p, No. 19, 1977, p. 265.
Chemical Abstracts, vol. 91: 173597g, No. 21, 1979, p. 523.

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