Soybean phosphopeptide calcium and method for producing thereof

• Main Author: CHOI SANG YUN,LEE SHIN-HEE,YANG JUNG-IK
• Format: Patent
• Language: English
• Published: 24.01.2007
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; ENZYMOLOGY; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROTEIN COMPOSITIONS FOR FOODSTUFFS; SPIRITS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE; WORKING-UP PROTEINS FOR FOODSTUFFS

The present invention relates to soybean phosphopeptide calcium and method for producing thereof, wherein the soybean phosphopeptide calcium is produced by calcium-binding reaction of soybean phosphopeptides which are obtained from hydrolysis with hydrolase followed by chemical phosphorlyation of soybean protein using polyphosphate salts or inversely from the procedure of chemical phosphorlyation before hydrolysis with hydrolases. The optimum conditions for the sequential reactions of enzymatic hydrolysis, phosphorylation and calcium binding were established. The soybean phosphopeptide calcium has a high solubility in water and an efficient absorption rate of calcium in a living body.