牛乳蛋白質の加熱変性におよぼすパラクロル水銀安息香酸(PCMB)の影響

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The effect of PCMB on the interaction of milk proteins induced by heat-treatment was investigated.Skimmilk was made 0.2mM with PCMB and held at 4°C for 8 to 24hr before heating. PCMB treated milk was then heated at temperatures ranging from 65°C to 95°C and the nitrogen distribution, Sephadex gel filtration, PAE patterns and the stabilizing ability of κ-casein prepared from it were studied.The decrease of NCN by heating milk at 80°C for 10min and 95°C for 5min were 10.5% and 14.8%, respectively, in PCMB treated milk, while those of control (heated in the absence of PCMB)milk were 31.9% and 39.5%, respectively. This preventive effect of PCMB on the heat denaturation of whey protein was also found in Sephadex G-100 gel filtration patterns of heated milk, that is, the relative area of components corresponding to whey proteins was larger in PCMB treated milk than with control milk.The results of PAE showed that κ-casein interacted with other protein fractions in heated milk, this interaction being inhibited in PCMB treated milk.κ-Casein prepared from heated milk did not possess the αs-casein stabilizing ability, but, from heated PCMB treated milk, κ-casein with the full stabilizing ability was obtained.When skimmilk was heated soon after the addition of PCMB, the preventive effects of PCMB on whey protein denaturation were not found. In this case, PCMB might react non-specifically with the heat activated sites other than SH in heated milk.
社団法人日本畜産学会の論文

牛乳蛋白質の加熱変性におよぼすパラクロル水銀安息香酸(PCMB)の影響

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