書誌事項
- タイトル別名
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- Peptic Digestibility of Proteins in Different Heat-treated Commercial Cow's Milks.
- カネツ サッキン ホウホウ ノ コトナル シハン ギュウニュウ タンパクシツ
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抄録
Three types of commercially available heat-treated milk (low temperature long time-treated milk (LTLT milk), high temperature short time-treated milk (HTST milk) and ultra-high temperature-treated milk (UHT milk)) were evaluated for their peptic digestibility using 16% SDS-polyacrylamide gel electrophoresis and Western blot analysis wish anti-bovine casein, anti-bovine β-lactoglobulin (β-LG) and antibovine α-lactalbumin (α-LA) antibodies. The digestion profile of casein was similar for all the types of milk, and the intact proteins of casein disappeared rapidly upon peptic digestion. α-LA in the LTLT and HTST milks was more resistant than casein to peptic digestion, and this resistance was also maintained in UHT milk, although to a lesser extent. Similarly, β-LG in the LTLT and HTST milks was resistant to peptic digestion, but this resistance was almost lost in UHT milk, so that β-LG in UHT milk was easily digested by pepsin, in a similar manner to casein. In rats, β-LG in UHT milk was digested more rapidly in the stomach than that in HTST milk. These results indicate that α-LA and β-LG differ in their peptic digestibility among different heat-treated milks, and that loss of resistance to peptic digestion of β-LG in UHT milk may have important consequences for reducing its allergenic properties.
収録刊行物
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- 日本栄養・食糧学会誌
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日本栄養・食糧学会誌 50 (2), 147-152, 1997
公益社団法人 日本栄養・食糧学会
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詳細情報 詳細情報について
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- CRID
- 1390001206292792960
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- NII論文ID
- 10009283194
- 10011264854
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- NII書誌ID
- AN00311992
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- ISSN
- 18832849
- 02873516
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- NDL書誌ID
- 4195272
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可