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, C12P 2106, C07G 700

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active

043584659

ABSTRACT:
Phosphopeptides useful as alimentary products or as medicaments are obtained by a method of subjecting phosphocaseinates of monovalent cations or paracasein derived therefrom to enzymatic hydrolysis with at least one proteolytic enzyme that simulates proteic digestion in vivo in the human body, ultrafiltering the resultant hydrolysate with a membrane that retains the enzyme to obtain a permeate containing phosphopeptides and non-phosphorylated peptides, adding to the permeate a bivalent cation salt to form aggregates of the phosphopeptides, subjecting the resultant solution to ultrafiltration with a membrane that retains the phosphopeiptide aggregates, and recovering the retained phosphopeptides. The phosphopeptides form salts, which have dietetic uses, with macroelements such as calcium and/or magnesium and/or oligoelements such as iron and zinc.

REFERENCES:
patent: 3970520 (1976-07-01), Feldman et al.
patent: 3974294 (1976-08-01), Schmille et al.
patent: 4172072 (1979-10-01), Ashmead
Brule et al., Preparation of Native Phosphocaseinate by Combining Membrane Ultrafiltration and Ultracentrifugation, J. Da. Sci., vol. 62, No. 6, 1979, pp. 869-875.
Chefftel C., Solubilisation Enzymatique Continue Du Concentre Proteique De Poisson, Essai De Recyclage Des Enzymes, Ann. Technol. Agric., vol. 21, 1972, pp. 423-433.
Chem. Abst., vol. 87: 148285P, No. 19, 7 Nov. 1977, p. 265.
Chem. Abst., vol. 91: 173597g, No. 21, 19 Nov. 1979, p. 523.

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