各種乳成分およびSH試薬存在下での加熱によるβ-ラクトグロブリンの天然抗原性の変化

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タイトル別名
  • Changes of Antigenicity of β-Lqctoglobulin upon Heat Treatments in the Presence of Milk Components, L-cystein and N-ethylmaleimide
  • カクシュ ニュウ セイブン オヨビ SH シヤク ソンザイカ デ ノ カネツ

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抄録

Effects of heat treatments on the antigenicity of β-1actoglobu1in (β-Lg) with or without the existence of milk proteins, lactose, salts, L-cystein and N-ethylmaleimide (NEM) were examined by means of double immunodiffusion assay, precipitin test and Sephadex G-100 column chromatography. Being heated at 96°C for 10min, β-Lg dissolved in Mc ILVAINE'S buffer (pH 6.6) greatly lost its antigenicity by the addition of casein, compared to the antigenicity of β-Lgheated under the same condition in the presence of lactose. The antigenicity of β-Lg in skim mi1k heated at any temperature ranged from 60 to 96°C for 5 min was greatly inactivated by the addition of cystein, but the loss of antigenicity of β-Lg in skim milk was considerably prevented by the addition of NEM. Correlative relation was observed in β-Lg between the inactivation of antigenicity, and the denaturation upon heat treatments.

収録刊行物

  • 日本畜産学会報

    日本畜産学会報 50 (9), 623-629, 1979

    公益社団法人 日本畜産学会

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