Studies On Production Technologies For Low Antigenicity CPP And Its Functional Properties

In this study, bovin milk was used to prepare casein by method of precipitating at isoelectricpoint, and to prepare casein phosphopeptides(CPP) by hydrolying with Amano enzyme, which can prepare low antigenicity CPP.Effects of N "Amano" enzyme, A "Amano"2G enzyme and S "Amano" enzyme on production of CPP were investigated with single factor. The results showed that A "Amano"2G was best than others. The orthogonal test has been carried out to obtain the optimum conditions for hydrolysis of casein by A "Amano"2G in which the ratio of enzyme to substrate (E/S) was 2.5%(w/w), the hydrolysis reaction occurred at 65℃and pH 7.0.The degree of hydrolysis was determined to be 18.38% under the conditions.After isolated by Bio-Gel P-6 column, the molecular weight of CPP is about 1111 Da.The function test demonstrated that CPP can prevent the formation of calcium phosphate and fereous phosphate. Temperature variation had no great effect on the CPP's function when the temperature was below 90℃, The pH of 8 to 9 was efficient for CPP to prevent the formation of calcium phosphate. CPP which worked along with citric acid or xylitol, exhibited synergistic effect on the prevening of formation of calcium phosphate.In the culture system for cells, CPP had promoting effects on LPS-stimulated proliferation of murine splenocytes at low concentration. But it had inhibitory effect at high concentration. On the other hand, CPP showed promoting effects on proliferation of murine splenocytes in the absence of LPS, and Promote the production of IgA.