Calcium Solubilization Ability and Anti-Inflammatory Effects of Hydrolyzed Casein.

This study performed to evaluate the applicability of functional dairy food materials by comparing the calcium solubilization ability and anti-inflammatory effects of hydrolyzed casein protein. Commercial enzyme (Alcalase; Neutrase; Protamex; Flavourzyme) was added to the 10% casein solution to prepare the casein hydrolysates. Samples obtained every hour [1:200 (w/v)].