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- ダナパティ ネウバネ
- 酪農学園大学酪農学部
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- 石下 真人
- 酪農学園大学酪農学部
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- 吉田 育子
- 酪農学園大学酪農学部
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- 鮫島 邦彦
- 酪農学園大学酪農学部
書誌事項
- タイトル別名
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- Effects of Mechanical Agitation, Heating and pH on the Structure of Bovine Alpha Lactalbumin
- Effects of Mechanical Agitation Heating
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説明
Functional properties of bovine alpha lactalbumin (α-LA) are related to its structure and are governed by changes in conformation of protein molecules. The effects of mechanical agitation, high temperature and pH on the structural changes of α-LA were examined by circular dichroism (CD), differential scanning calorimetry(DSC), spectrofluorometry, spectrophotometry, and electrical conductivity methods. The α-helixcontent decreased signifcandy below pH 5 and above pH10 The transition enthalpy values at pH2, 6.7 and 12 were 91.5, 111.6 and 100.3J/g, respectively. Heating α-L, A from 60 to 100°C at pH6.7, resulted in the increase of absorbance and electrical conductivity and the decrease in fluorescence intensity. Higher speed agitation decreased the α-helix content considerably. It is concluded that α-LA undergoes a conformational change due to strong acid and alkaline pHs, high temperatures and strong agitation.
収録刊行物
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- 日本畜産学会報
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日本畜産学会報 68 (6), 545-554, 1997
公益社団法人 日本畜産学会
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詳細情報 詳細情報について
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- CRID
- 1390282680172461056
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- NII論文ID
- 10024586747
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- NII書誌ID
- AN00195188
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- ISSN
- 18808255
- 00215309
- 1346907X
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- NDL書誌ID
- 4238127
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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