Product Introduction
Caseinocalcin peptide, also known as phosphopeptide of casein (CPP), is a bioactive peptide derived from casein, a major protein found in milk. Caseinocalcin peptide is produced by enzymatic hydrolysis of casein, which releases peptides containing phosphoserine residues. These phosphoserine residues can bind to calcium and other minerals, enhancing their solubility and bioavailability. Caseinocalcin peptide is therefore utilized as a nutritional fortifier, particularly to improve calcium absorption.
Production Process
The production of caseinocalcin peptide typically involves several steps. First, casein is extracted from milk, often through methods like acid precipitation or ultrafiltration. Next, the extracted casein is subjected to enzymatic hydrolysis, typically using enzymes such as trypsin or other proteases. This hydrolysis process breaks down the casein protein into smaller peptides, including caseinocalcin peptide. The enzyme activity is then terminated and the resulting hydrolysate is purified to isolate the caseinocalcin peptide. Purification methods may include ultrafiltration, chromatography, or other separation techniques, to remove unwanted components. Finally, the purified caseinocalcin peptide solution is concentrated and dried, usually by spray drying or freeze-drying, to obtain a powdered product. The final product is then tested for quality control to ensure it meets the required specifications for purity and bioactivity.
Functions and Effects
The primary function of caseinocalcin peptide is to enhance the absorption of minerals, particularly calcium, in the intestine. The phosphoserine residues in caseinocalcin peptide bind to calcium ions, forming soluble complexes that prevent calcium from precipitating in the alkaline environment of the small intestine. This increased solubility improves the bioavailability of calcium, allowing it to be more easily absorbed through the intestinal wall [1]. Research suggests that caseinocalcin peptide can also improve the absorption of other minerals, such as iron and zinc [2]. By facilitating mineral absorption, caseinocalcin peptide contributes to bone health, supports healthy growth and development, and helps prevent mineral deficiencies.
Application Scenarios
Caseinocalcin peptide is commonly used in a variety of food and beverage products as a nutritional fortifier. It can be added to dairy products, such as milk, yogurt, and cheese, to increase their calcium content and improve calcium absorption. In addition, caseinocalcin peptide is used in infant formulas to enhance mineral bioavailability, supporting the healthy growth and development of infants. It is also incorporated into functional foods, beverages, and dietary supplements targeted at individuals with increased calcium needs, such as pregnant women, the elderly, and people at risk of osteoporosis.
Packaging and Storage
Caseinocalcin peptide is typically packaged in airtight containers to protect it from moisture, light, and air. Suitable packaging materials include multi-layer bags with a moisture barrier or sealed plastic containers. The product should be stored in a cool, dry place, away from direct sunlight and heat sources. Recommended storage temperatures are generally below 25°C. Proper packaging and storage conditions are essential to maintain the quality and stability of caseinocalcin peptide, ensuring its efficacy throughout its shelf life.
Citations
[1] Sato, R., et al. "Effect of casein phosphopeptide (CPP) on calcium absorption in growing rats." Journal of Nutritional Science and Vitaminology 32.1 (1986): 47-56.
[2] Pineda, O., et al. "Effect of casein phosphopeptides on iron bioavailability in humans." Nutrition Research 14.9 (1994): 1329-1339.
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