Purification and characterication of casein phosphopeptides from kefir
According to Nutrition and Health Survey in Taiwan, calcium intake was below Recommended Daily Nutrient Allowances (RDNA). Milk is the best source of calcium supply for human. Kefir is a beverage produced by lactic-alcoholic fermentation of milk using kefir grains. The bioactive peptides released from casein by proteolysis during fermentation. The purpose of this study was to purify the casein phosphopeptides (CPP) from kefir and analyse its bioactivity. CPP in kefir were prepared by CaCl2 aggregation/ethanol precipitation method. The amounts of CPP from reconstituted milk fermented kefir were higher than the fresh milk fermented kefir. CPP improved calcium absorption by binding with the calcium, both the kefir fermented by fresh and reconstituted milk, the calcium content were higher than the non-hydrolyzed casein. Phosphopeptide enrichment spin columns were used for CPP purification, and the lyophilized fractions were further assay by RP-HPLC.
(M. L. Wang and C. Y. Kuo)
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