牛乳生姜プリン（薑汁撞奶）のゲル形成に関与するプロテアーゼ種の同定とビタミンC の影響

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  • 西村 公雄
    同志社女子大学生活科学部食物栄養科学科
  • 後藤 昌弘
    神戸女子大学家政学部家政学科管理栄養士養成課程

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タイトル別名
  • Identification of the Protease Involved in and the Effects of Vitamin C on Gel Formation in Ginger Milk Pudding( Jiang Zhi Zhuang Nai )

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Ginger milk pudding (jiang zhi zhuang nai) was prepared by incubating a mixture of ginger juice and milk heated to 70℃, for 60 min at 45℃. The ginger protease related to gel-formation was identified, and the effects of vitamin C [L-ascorbic acid (AsA)] were also investigated. The addition of 1 mM iodoacetamide depressed gel formation; in contrast, 10 mM ethylenediaminetetraacetate (EDTA) or 0.2% AsA enhanced the gel strength. Analysis by sodium dodecyl sulfate-polyacrylamide gel electrophoresis and measurement of the protease activity suggested that 1 mM iodoacetamide reduced the decomposition of caseins and that 10 mM EDTA promoted it. Scanning electron microscopic observations indicated that AsA induced an entangled microstructure of the ginger milk pudding gel. It is apparent from these results that cysteine protease was necessary for the formation of ginger milk pudding and that AsA produced a more entangled microstructure, thus increasing the gel strength, although the protease activity was not affected .

収録刊行物

  • 日本家政学会誌

    日本家政学会誌 61 (8), 463-471, 2010

    一般社団法人 日本家政学会

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