Health effects and technological features of caseinomacropeptide

Biologically active peptides from milk, such as caseinomacropeptide (CMP), are of particular interest in food science and nutrition for the manufacture of novel functional foods. CMP is derived from κ-casein by the action of rennet and has received much attention due to its unique composition and characteristics that offer health promoting effects with multiple possible applications. In this review, the current knowledge of CMP is evaluated, paying special attention to the main biological activities of the intact sequence and of the peptides derived by proteolysis, as well as to the functional properties, isolation and purification methods. The technological modifications undergone by this active component that should be taken into account in the development of new foods containing CMP with health promoting effects are also considered.