全卵液の乳酸発酵　ＩＩ　　全卵液の滅菌及び乳酸発酵における卵たんぱく質及び遊離アミノ酸の変化

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タイトル別名
  • Changes in Egg Proteins and Free Amino Acid Content during Sterilization and Lactic Acid Fermentation of Whole Egg
  • ゼン ランエキ ノ メッキン オヨビ ニュウサン ハッコウ ニ オケル ランタ
  • 全卵液の乳酸発酵に関する研究(第2報)

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The whole egg with or without added 1% of glucose was sterilized, and then incubated at 37°C after inoculating with resting cell of L. acidophilus L54, to investigate the changes in egg proteins and free amino acid content. Viable cell count of whole egg with added glucose was 3 times and titratable acidity 5 times as much as that without added glucose after 20hr of fermentation. The pattern in the polyacrylamide gel electrophoresis (PGE) was changed a little through sterilization (3 times of 58°C-30min pasteurization). When no glucose was added, no changes of the patterns in the PGE and PGE containing sodium dodecyl sulphate (SDS-PGE) were observed during fermentation for 72hr. When glucose was added, however, several bands of the patterns in the PGE or SDSPGE were discolored after 24hr of fermentation and were disappeared after 72hr. Most changes of the patterns in the PGE and SDS-PGE were caused by irreversible acid denaturation of egg proteins under the low pH4.0. Lysozyme activity of whole egg was reduced by sterilization, thereafter it remained unchanged during fermentation for 72hr. Total amounts of free amino acids in whole egg were hardly affected by sterilization and fermentation. Amounts of threonine were gradually decreased during fermentation, but those of other free amino acid were unchanged.

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