カゼイン複化合物の沈降性と組成,特にカルシウムおよび燐含量との関係について

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  • Relationship between Sedimentability and Composition of Casein Complex in Milk with Special Reference to Calcium and Phosphorus Contents of the Complex
  • カゼインフクカゴウブツ ノ チンコウセイ ト ソセイ , トクニ カルシウム オヨビ リン ガンリョウ ト ノ カンケイ ニ ツイテ

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The casein complex was studied for a relationship between the sedimentability and the contents of some constituents by measuring the nitrogen, calcium, and various forms of phosphorus of the supernatant liquids of unheated or heated (85°C, 30 minutes) skim milk resultingfrom ultracentrifugation for serially increasing time. The effects of cooling and adding acid and calcium salt were also studied. The results are asfollcws.<br>1. About 11 per cent of the casein was not sedimented even after ultra-centrifugation at 35, 000G for 60 minutes. The precipitated nitrogen of heated milk was more than that of unheated milk. This increased precipitate in heated milk, at least a part of it, was assumed to be composed of denatured whey protein contained in the casein complex.<br>2. The calcium: nitrogen ratio and the phosphorus (in various forms): nitrogen ratio were essentially the same among different sizes of the casein complex. Besides, these ratios were not affected by heating.<br>3. The nitrogen precipitated by 60 minutes' centrifugation was decreased when the pH was lowered from 6.7 to 5.6-5.2 by addition of lactic acid. It was increased again at the isoelectric point of casein (pH4.6). Calcium and inorganic phophorus were released from the casein complex by addition of acid.<br>4. By addition of calcium chloride, the precipitable nitrogen was increased. At the same time, the calcium: nitrogen and the inorganic phosphorus: nitrogen ratios of the precipitate were increased, so that the calcium: inorganic phosphorus ratio remained almost constant.<br>5. The precipitable casein was decreased by cooling, which did not markedly affect the calcium: nitrogen and the inorganic phosphorus: nitrogen ratios of it.

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