Purification, characterization, and functional validation of a novel casein complex enzyme hydrolysate-binding calcium.

Food Peptide Calcium Chelate was an excellent calcium supplement. The aim of this study was to isolate peptides with high calcium binding activity from a mixture of casein hydrolyzed peptides, to determine their structural characteristics and to verify their function. Firstly, micellar casein was hydrolyzed by a combination of flavor protease and trypsin.

Maillard reaction indicators formation, changes and possible intake in infant formula produced by different thermal treatments during domestic use.

This study investigated the Maillard reaction of infant formulas (IFs) produced by four thermal treatments during simulated consumption storage. Among the four sterilization conditions, seventy-five degrees, 2 min was considered the optimal sterilization treatment. The loss of available lysine, 3-DG content and FAST (fluorescence of advanced Maillard products and soluble tryptophan) index was lower in the initial IF produced by this treatment.