High-pressure Proteolytic Digestion of Food Proteins : Selective Elimination of β-Lactoglobulin in Bovine Milk Whey Concentrate(Food & Nutrition)
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概要
- 論文の詳細を見る
Milk whey concentrate was subjected to digestion by thermolysin under a hydrostatic pressure of 1000-3000 kg/cm^2 to selectively remove the β-lactoglobulin involved. According to an analysis by electrophoresis with polyacrylamide gel containing sodium dodecyl sulfate, the globulin was well digested by the reaction at 2000 kg/cm^2 and 30℃ for 3 hr. The digest had no binding activity toward five kinds of anti-β-lactoglobulin monoclonal antibodies with distinct epitope specificity, while it contained the full content of α-lactalbumin. The result shows that moderately high pressures could be useful to control enzymatic proteolysis and to selectively digest the useless proteins contained in food.
- 社団法人日本農芸化学会の論文
- 1991-05-23
著者
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ENOMOTO Atsushi
Department of Pathology, Nagoya University Graduate School of Medicine
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YAMAUCHI Kunio
Department of Agricultural Chemistry, The University of Tokyo
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OKAMOTO Mieko
Department of Laboratory Animal Science, Tokyo Metropolitan Institute of Medical Science Tokyo Metro
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KAMINOGAWA Shuichi
Department of Food Science and Technology, College of Bioresource Sciences, Nihon University
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Okamoto Mieko
Department Of Home Economics Shujitsu Junior College
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Okamoto Mieko
Department Of Biochemistry The Tokyo Metropolitan Institute Of Medical Sciences
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Kaminogawa Shuichi
Department Of Applied Biological Chemistry Division Of Agriculture And Agricultural Life Sciences Th
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Yamauchi K
Faculty Of Agriculture Miyazaki University
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Yamauchi Kunio
Department Of Agricultural Chemistry The University Of Tokyo
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Kaminogawa S
Dep. Of Food Sci. And Technol. Nihon Univ.
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Enomoto Atsushi
Department Of Biological And Chemical Engineering Faculty Of Engineering Gunma University
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HAYASHI Rikimaru
The Research Institute for Food Science, Kyoto University
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Kaminogawa Shuichi
Department Of Agricultural Chemistry Faculty Of Engineering The University Of Tokyo
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Hayashi Rikimaru
The Research Institute For Food Science Kyoto University
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