Changes in the Protein Composition and Size Distribution of Bovine Casein Micelles Induced by Cooling(Food & Nutrition)

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概要

• 論文の詳細を見る

• The changes of bovine casein micelles during cold storage were investigated from the standpoint of the size of micells. Large, medium, and small micelles (>50, 50-30, and <30nm in radius) were obtained from skim-milk by differential centrifugation. After the definite-sized micelles were equilibrated at 4℃ and 37℃, they were fractionated by differential centrifugation and gel chromatography. The casein contents of these fractions were measured by SDS-poIyacrylamide gel electrophoresis. A high quantitative separation of caseins was achieved by this method. The liberation of ^-casein by cooling occurred easily from the larger-sized micelles. A larger amount of K-casein was liberated from the smaller-sized micelles. The medium micelle fraction was increased by the supply from large micelles at 4℃, and the medium micelles degraded partly to the small micelle fraction and soluble casein. Small micelles degraded partly to soluble casein. The small micelle fraction was not produced from large micelles. The stability of micelles under cooling was related closely to the miceller size.

• 社団法人日本農芸化学会の論文
• 1990-06-23

著者

• Ono Tomotada

  Department of Bioscience and Technology, lwate University

• Ono Tomotada

  Department Of Agricultural Chemistry Iwate University

• ODAGIRI Satoshi

  Department of Agricultural Chemistry, Iwate University

• MURAYAMA Tamaki

  Department of Agricultural Chemistry, Iwate University

• KAKETA Setu

  Department of Agricultural Chemistry, Iwate University

• Murayama Tamaki

  Department Of Agricultural Chemistry Iwate University

• Odagiri S

  Iwate Univ. Iwate Jpn

• Odagiri Satoshi

  Department Of Agricultural Chemistry Iwate University

• Kaketa Setu

  Department Of Agricultural Chemistry Iwate University

関連論文

• Preparation of Casein Phosphopeptides from Casein Micelles by Ultrafiltration
• Complexes of Casein Phosphopeptide and Calcium Phosphate Prepared from Casein Micelles by Tryptic Digestion
• Interaction of Protein Particles with Lipids in Soybean Milk
• Influences of Calcium and pH on Protein Solubility in Soybean Milk
• Casein Phosphopeptides from Casein Micelles by Successive Digestion with Pepsin and Trypsin
• Changes in the Composition and Size Distribution of Soymilk Protein Particles by Heating(Food & Nutrition)
• Changes in the Protein Composition and Size Distribution of Bovine Casein Micelles Induced by Cooling(Food & Nutrition)
• Comparison of Compositions of Odor Components of Natto and Cooked Soybeans
• Dissociation of Large and Small Bovine Casein Micelles by Dialysis
• Formation of Artificial Casein Micelles

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