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Casein compound peptides are produced from
Qinghai-Tibet Plateau nature Yak milk casein, which
is decomposed by enzyme. The molecular weight is
10000-1000Da. It contains more amino acid. The
content of tryptophane is highest in all nature
protein. It is stable in acid, alkali, heating, and
it can dissolve in water easily. It has capability
of emulsification, moisture absorption, holding
moisture etc..
Function and uses:
Function: adjust immunity, prevent decrepitude,
anti-knub, restrain bacilli,
antihypersusceptibility, depress blood pressure,
depress cholesterol, reform sleeping, reform memory,
accelerate absorption of microelement, prevent
osteoporosis.
Uses: It is widely used in health food, clinic
food, drink, candy, flour products, freeze products,
condiment etc..
The
quality index:
Amino
acid（on
dry basis）：………≥70%
ash：………………………………………≤6.0%
fat：……………………………………… ≤1.8%
moisture：………………………………≤6.0%
lactose：……………………………… ≤0.5%
pH:…………………………………………6.0-7.5
Pb，mg/kg……………………………… ≤20．0
As，mg/kg……………………………… ≤2．0
Total
plate count，cfu/g……………≤30000
Coli
bacterium，MPN/100g…………≤40
Pathogenic germs………………………no |
