乳酸菌飲料の酸沈殿に関する研究

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書誌事項

タイトル別名
  • Acid-Precipitation of Lactic Acid Bacteria Fermented Milk Beverages
  • ニュウサンキン インリョウ ノ サン チンデン ニカンスルケンキュウ 3 リン
  • III. Influence of Phospholipids
  • III. リン脂質の影響

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説明

A strong acid-precipitation-inducing effect towards a lactic acid bacteria fermented milk beverage was found only in a high density lipoprotein (HDL) fraction (Jpn. J. Zootech. Sci., 49, 753, 1978). The effect of milk phospholipids, a moiety of HDL, was further investigated. The precipitation was accelerated by adding milk phospholipids to a solution of non-precipitable dried skim milk before fermentation. Phospholipid content of 39 samples of commercial dried skim milk ranged from 150 to 330mg%, and a significant correlation between the phospholipid content and precipitation was observed (r=0.934). Moreover, when a solution of precipitable dried skim milk treated with phospholipase A2, C or D, the precipitation was inhibited by phos pholipase A2 or C, but not phospholipase D. These results suggest that both phosphate and fatty acid groups in phospholipids are related closely to the precipitation of the beverage.

収録刊行物

  • 日本畜産学会報

    日本畜産学会報 54 (5), 297-301, 1983

    公益社団法人 日本畜産学会

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