常乳におけるカゼインミセルおよび可溶性カゼイン中の各種カゼイン区分について

概要

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The contents of each casein fraction of casein micelle and soluble casein in the normal milk were analyzed by polyacrylamide gel electrophoresis (PGF) and DEAE-cellulose column chromatography. 1) Casein micelle separated at 25°C and 2°C resembled the whole acid casein in the PGE pattern and DEAE-cellulose column chromatogram. The contents of αs-κ-, β-and γ-casein fraction in both the casein micelle did not show great changes compared with the whole acid casein. 2) The amounts of soluble casein separated at 25°C and 2°C were 5.8-6.1% and 12.5-16.3% of the total casein, respectively. The contents of αs-κ- and β-casein in the 25°C soluble casein were much the same as those of the whole acid casein, but the content of γ-casein fraction was in the range of 11.65±6.27% and slightly higher compared with the whole acid and casein micelle. Generally, it seemed that each casein component in the 25°C soluble casein dissolved in milk serum at the same ratio as in the whole acid casein. 3) In the 2°C soluble casein, β-casein was p1enty and a main component, but αs-κ-casein was little. On the other hand, the content or γ-casein fraction was 16.31±2.45% in the 2°C soluble casein, which was more than others, but γ-casein fraction was not completely released from casein micelles at 2°C and 7.61±2.29% of it remained in the 2°C casein micelle.
社団法人日本畜産学会の論文