食品工业科技2012，Vol.33Issue(8)：75-77,82,4.
酪蛋白磷酸肽的质量评价方法研究
Study on the quality evaluation method on casein phosphopeptide （CPP） products
陈雪香 1罗珍 2刘飞 1黄曼曼 1朱华伟 1车科 1曹庸1
作者信息
- 1. 华南农业大学食品学院,广东广州510640
- 2. 无限极中国有限公司,广东广州510665
- 折叠
摘要
Abstract
The quality determines the quality of casein phosphopeptide （CPP）products is very important for company.The article obtained a qulity evaluation system through compared different purity and calciumbinding capacities measures.The purity of 8 different samples examined and compared by N/P, Barium- ethanol precipitation and HPLC.The calcium binding capacities of casein phosphopeptide（CPP）were detected by pH titration technique and calcium ion-selective electrode.The result showed that purity examined by HPLC was more accurate when the sample＇ s purity was low and used the pH titration technique detected the calcium binding capacities was more chime in with the purity result.关键词
酪蛋白磷酸肽（CPP）/质量评价体系/持钙能力/含量Key words
casein phosphopeptide (CPP)/quality evaluation system/the calcium binding capacities/content分类
轻工纺织引用本文复制引用
陈雪香,罗珍,刘飞,黄曼曼,朱华伟,车科,曹庸..酪蛋白磷酸肽的质量评价方法研究[J].食品工业科技,2012,33(8):75-77,82,4.
