加熱によるカゼインの電気泳動的変化ならびに糖および乳清蛋白質の影響

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A 2.5 per cent sodium caseinate solution or calcium caseinate solution was heated with or without sugars. After dialysis against phosphate-NaCl buffer (pH 7.3, 0.1), it was analyzed by electrophoresis. Influence of whey protein was also studied. The results obtained are as follows.1. Heating at 100°C for 30 minutes brought about no marked change in the electrophoretic pattern of casein. By heating at 120°C for 30 minutes, both α-and β-casein peaks became flat and their mobilities and the proportion of the β-casein area decreased slightly. Heating at 130°C made this change more distinct. No differefice was found between sodium caseinate and calcium caseinate solutions as to the change above.2. A casein solution containing 4 per cent lactose became brown after heating at 120°C for 30 minutes, but its electrophoretic pattern was not markedly different from that of heated one without sugar. When 4 per cent glucose was present, instead of lactose, the appearance of a sharpe and asymmetrical α-peak and a more distinct decrease of β-casein peak were observed. By increasing the lactose concentration to 10 per cent (120°C) or raising temperature to 125°C (4 per cent lactose), the changes became also apparent. By heating at 130°Cin the presence of lactose or glucose, coagulation took place and, therefore, electrophoresis could not be carried out. Sucrose had no effect in any case.3. When a casein solution was heated with unfractionated whey protein at 75-95°C for ten minutes, β-lactogloobulin peak decreased or disappeared, and apparent α-casein peak became heterogeneous and increased. In this case, different electrophoretic patterns were observed in sodium caseinate-whey protein and calcium caseinate.whey protein mixtures. It was also shown that a more marked change (i.e., splitting) in α-casein peak occurred when a heated mixture was treated with rennet than when an unheated mixture was treated with rennet. A difference was also pointed out between the mixture treated with rennet after heating and that heated after rennet treatment. The cause for these phenomena was discussed.
社団法人日本畜産学会の論文

加熱によるカゼインの電気泳動的変化ならびに糖および乳清蛋白質の影響

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