各種保存条件下での牛乳κ-カゼインの変化

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  • 各種保存条件下での牛乳κ-カゼインの変化(農芸化学部門)
  • カクシュ ホゾン ジョウケンカ デ ノ ギュウニュウ カッパ カゼイン ノ ヘ
  • Study on changes of bovine κ-Casein under various presrvative conditions (Agricultural Chemistry)

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The formation of precipitate and the gelation of ultra high-temperature sterilized milk have been observed during the long storage. As the preliminaly experiments to make clear the mechanism of these phenomena, the effects of various preservative conditions on bovine κ-casein were investigated by the stabilizing ability test for α_<a1>-casein in the presence of calcium ion, disc gel electrophoresis containing 4.5M urea and sodium dodecylsufate (SDS)-polyacrylamide gel electrophoresis. κ-Casein was stored at -20°, 4°and 25℃ as the solution dissolved in 10mM imidazole-HCl-70mM KCl buffer (pH7.1), 4.5M urea and distilled water and as the lyophilized material for 1,3,5 and 7 months. When κ-casein was stored at -20℃ at various states, the stabilizing ability was maintained and the behaviors on both electrophoreses were not different from those of native one, though the samples at 25℃ lost the ability quickly. The preservation at 4℃ in 4.5M urea solution did not affect on the properties of κ-casein. The lyophilized material was stable at every tested temperatures through the experimental period. It was considered that the loss of stablizing ability of κ-casein was due to the polymerization and the degradation from the results of disc and SDS gel electrophoreses.

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