Processing and nutritional evaluation of calcium caseinate.

Srinivasan, M. R. and Rao, M. V. L. and Srinivasan, K. S. (1975) Processing and nutritional evaluation of calcium caseinate. Journal of Food Science and Technology, India, 12 (3). 117-119, 20 ref..

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Abstract

Calcium caseinate was prepared by washing casein in hot (70 degree C) water, dispersing it in ammonia, adding the requisite amount of Ca(OH)2 in sucrose solution and roller-drying. The essential amino acid composition of the calcium caseinate was similar to that of the original casein, even after 2-yr storage at room temp. In rat assays, the PER of the 2 proteins were not significantly different. The results indicate that there was no loss of essential amino acids or of biological availability of the protein during the preparation of the calcium caseinate. From a study of the effects of alkalis on release of inorganic phosphate from casein, it was shown that 0.25-1N NH4OH at pH 7 and 37 degree C did not hydrolyse casein-phosphate linkages. The NH4OH had the added advantage of being removed by evaporation during roller-drying, without the formation of undesirable salts.

Item Type:	Article
Uncontrolled Keywords:	NUTRITIONAL-VALUES; caseinates, nutritional values of; CASEIN-; nutritional values of caseinates
Subjects:	600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	18 Mar 2010 10:32
Last Modified:	18 Mar 2010 10:32
URI:	http://ir.cftri.res.in/id/eprint/7096

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