Separation of Casein Phosphopeptides (a Functional Food Material) by Aqueous Two-Phase Systems

Jiang Wu; Ying Kai Tong; Li Tong Ban

doi:10.4028/www.scientific.net/AMR.554-556.1511

Paper Titles

Improvements in Functionalities of Porcine Serum Protein Hydrolysates Induced by Free Hydroxyl Radical
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Rapid Determination of Formaldehyde in Dried Bean Milk Cream by HPLC with Pre-Column Derivatization
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Characterization of the Dynamic Changes of Microorganisms in Cutlassfish (Trichiurus haumela) under the Cold Storage with Composite Natural Preservatives Based on Culture-Dependent and 16S rRNA-DGGE Technology
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Biotransformation from Isoeugenol to Vanillin by Immobilized Bacillus fusiformis CGMCC1347 Cells
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Separation of Casein Phosphopeptides (a Functional Food Material) by Aqueous Two-Phase Systems
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The Research of Ginseng Blueberry Chewable Tablet
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Effects of High-Pressure Low-Temperature Freezing&Thawing Process on Potato Qualities
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Application of Food Additives in Frozen Buckwheat Dumpling
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Etiology of Fruit Rot of Barbary Wolfberry (Lycium barbarum L.) in the Drying Process with Insolation Method in Green House
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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 554-556Separation of Casein Phosphopeptides (a Functional...

Separation of Casein Phosphopeptides (a Functional Food Material) by Aqueous Two-Phase Systems

Abstract:

PEG 10000 / (NH4)2SO4 ATPS was applied to extract casein phosphopeptides. By studying on the partitioning behavior of CPPs in this system, it is concluded that the purification fold of CPPs could reach 7.09 when the system consisted of 20% PEG 10000 and 10% (NH4)2SO4.