The casein phosphopeptide calcium chelation: preparation optimization, in vitro gastrointestinal simulated digestion and peptide fragments exploration.

The work clarified the excellent calcium holding capacity of CPP in the presence of phytic acid and oxalic acid. Furthermore, LC-MS/MS revealed peptide changes, and identified peptides with calcium chelation. These findings provided significant insights into further utilization and product development of peptide-calcium chelate in food industry. This article is protected by copyright. All rights reserved.