complexes
CALCIUM CASEINATE
CAS: 9005-43-0
Molecular Formula:
complexes - Names and Identifiers
| Name | CALCIUM CASEINATE |
| Synonyms | CALCIUM calcium complexes |
| CAS | 9005-43-0 |
| EINECS | 618-418-2 |
complexes - Physico-chemical Properties
| Physical and Chemical Properties | Calcium caseinate is ionized calcium, and it is stably combined with the phosphate residue of serine in casein, so it is an ideal calcium supplement substance, easy to be absorbed and utilized by human body, and does not need to be mixed with chemical book and vitamin D; in addition, due to the specific functional properties of calcium caseinate itself, such as thickening, thickening, emulsifying, foaming, etc., it can be well added to food. |
| Use | Caseinate calcium, also known as calcium caseinate, calcium caseinate, white to light yellow granular or powder, odorless, tasteless, or slightly specific aroma. It can be used as a nitrogen source for microbial culture medium components, biochemical reagents or food additives, and gastrointestinal nutrients. |
complexes - Study on Physicochemical Properties of Curcumin-Gelatin-Calcium Casein Composite Film
From Wanfang
Author:
Zhang Le ,< a href = "https://xueshu.baidu.com/usercenter/data/author?cmd=authoruri&wd=authoruri:(15262 f5a1208f7e8) author:(Ma Ling)" target = "_blank"> Ma Ling ,< a href = "https://xueshu.baidu.com/usercenter/data/author?cmd=authoruri&wd=authoruri:(f82c242367297c54) author:(Liu Anjun)" target = "_blank"> Liu Anjun A href = "https://xueshu.baidu.com/usercenter/data/author?cmd=authoruri&wd=authoruri:(8 a621ef76d461eb7) author:(Han Yue)" target = "_blank"> Han Yue ,< a href = "https://xueshu.baidu.com/usercenter/data/author?cmd=authoruri&wd=authoruri:(21035501681980 e1) author:(Teng Anguo)" target = "_blank"> Teng Anguo
Summary:
In this study, different concentrations of curcumin were added to gelatin-calcium caseinate, a series of curcumin-gelatin-calcium caseinate antioxidant composite films were developed, and their mechanical properties, optical properties, surface morphology, antioxidant activity and preservation effect were analyzed. The results showed that after the addition of curcumin, the components of curcumin interact with gelatin, resulting in the thickness and elongation at break of the composite film gradually increased, the appearance color became darker, the tensile strength, water solubility and water vapor permeability coefficient gradually decreased, and the oxidation of lipids in food was obviously inhibited and gradually enhanced, and the surface roughness gradually increased by atomic force microscope, and the antioxidant effect on refrigerated meat was getting better and better. Therefore, the development of curcumin-gelatin-casein calcium composite film has shown potential application value in food packaging and preservation.
keywords:
curcumin gelatin calcium casein composite membrane "https://xueshu.baidu.com/s?wd=抗氧化&tn=SE_baiduxueshu_c1gjeupa&ie=utf-8" target = "_blank"> antioxidant
DOI:
10.3969/j.issn.1005-6521.2016.19.047
cited:
Year:
2016
Last Update：2024-01-02 23:10:35
complexes - Application of Milk Casein Calcium Peptide in Yogurt
From HowNet
Author:
Zhang qiuhui , Zhao renamed , lingxia ,< a href = "https://xueshu.baidu.com/usercenter/data/author?cmd=authoruri&wd=authoruri:(2 b1fa5d00fa6084d) author:(Li Miaoyun)" target = "_blank"> Li Miaoyun ,< a href = "https://xueshu.baidu.com/usercenter/data/author?cmd=authoruri&wd=authoruri:(29 b8f7ed0f830215) author:(Yanya)" target = "_blank"> Yanya
Summary:
P> the experimental design was carried out by JMP software, and statistical analysis was carried out by SPSS and JMP analysis software. through sensory evaluation of casein calcium peptide (caseincalcium peptide,CCP) yogurt, the effect of adding CCP on sensory quality of yogurt was studied. The results showed that the addition amount of CCP had no effect on color and odor, but had a great effect on the tissue state and total average score. when the addition amount was at the 0.2% level, the tissue state and total average score were the best. The best ratio of auxiliary materials for yogurt production is CCP 0.2%, granulated sugar content is 8%, inoculation amount is 5%.keywords:
casein calcium peptide; Yogurt; Sensory quality
DOI:
10.3321/j.issn:1002-6630.2009.22.028
cited:
Year:
2009
Last Update：2023-08-16 22:23:51
complexes - Porous materials, casein calcium phosphorus microspheres and their preparation methods and applications
from Baidu library
patent type:
patent for invention
application (patent) number:
CN201911188413.6
date of application:
20191128
public/announcement number:
CN111097071A
date of publication/announcement:
20200505
Applicant (patentee):
Shanghai moyang biotechnology co., ltd
Inventor:
Lin Guangming , Chen Fei , Qin Zhaoyu
national and provincial code:
CN310112
Summary:
The present invention relates to the field of materials, and specifically discloses a porous material, casein calcium phosphorus microspheres and a preparation method and application thereof. The porous material includes the following raw materials: casein, calcium salt and an appropriate amount of phosphate. The porous material provided by the present invention has a stable structure, is degradable in the body, belongs to casein calcium phosphorus microspheres, has good biocompatibility, has a particle size of 120 microns in 400 nanometers, and has a porous spherical particle type, which is conducive to implantation in the body, and also has the function of drug load. The preparation method of the porous material provided by the present invention is environmentally friendly, has no toxic and harmful emissions, and is suitable for industrial production, it solves the problem that most of the casein calcium phosphorus microspheres prepared by the existing method are nanoscale needle-like crystal forms.
Last Update：2023-08-16 22:23:51
complexes - Reference Information
| Ingredients | Calcium casein peptide contains phosphoserine residue polypeptide, which contains about 12.5% of casein calcium phosphate. For the four types of fish, milk, calcium carbonate, and vegetables that are the source of calcium, the average absorption rate of adult men is 33.7%, 52.7%, 41.8%, and 17.8%, respectively. The calcium content in milk is the highest, one of the reasons why the calcium absorption rate of milk and dairy products is better than that of other foods is that lactose promotes calcium absorption, and milk casein generates casein peptides during digestion, confirming that it has the effect of promoting calcium absorption, and its mechanism of promoting absorption has been clear. |
| functional characteristics | calcium caseinate is ionized calcium, and it is stably combined with the phosphate residue of serine in casein, so it is an ideal calcium supplement substance, easy for human body to absorb and use, and does not need to cooperate with vitamin D; In addition, due to the specific functional characteristics of calcium caseinate itself, such as thickening, viscosity, emulsification, foaming, etc, make it well added to food. |
| overview | calcium caseinate, also known as calcium caseinate, calcium caseinate, is white to light yellow granular or powder, odorless, tasteless, or slightly specific aroma. It can be used as a nitrogen source for microbial culture medium components, biochemical reagents or food additives, and gastrointestinal nutrients. |
| Use | Calcium casein can effectively supplement the insufficient intake of calcium in the daily diet, increase the supply of calcium in children, adolescents, adults, and the elderly, and improve and alleviate various symptoms caused by calcium deficiency; prevent and improve complications such as osteoporosis and joint pain caused by osteoporosis, delay bone damage and reduce the occurrence of fractures; increasing the amount of calcium in the body can also control and prevent hypertension and reduce the incidence of hypertension. |
Last Update：2024-04-09 20:49:11
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Tel: 400-968-2212
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Mobile: 18916960931
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