熱処理による牛乳蛋白質,特にカゼインの変化に関する抗原体反応およびその他による比較検討(乳成分の免疫化学的研究-2-)
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The effects of heat treatments on the milk proteins were comparatively investigated by chemical and immunological techniques. Anti-bovine skimmed milk serum and anti-bovine milk casein serum were used for the immunological analysis of the milk protein.Skimmed milk and casein were heated under various conditions and then used for the experiments.The results obtained are summarized as follows:1. In the immunoelectrophoretic analysis, there were no apparent change in antigenic properties of skimmed milk protein by heating at 60°C for 30 minutes, 90°C for 5 second and 100°C for 2 second. The antigenicities of immune globulin were observed to be disturbed by heating at 70°C for 30 miautes, 100°C for 15 second and 120°C for 2 second. Then those of α-iactalbumin and β-lactoglobulin were also disturbed by heating at 90°C for 30 minutes. No change of the antlgenicities, however, was found on either of α-or β-casein under the same heating condition.2. The DEAE-cellulose column chromatogram of the casein (3% solution) heated at 115°C for 30 minutes was distinctly differed from those of the unheated casein. The higher the heating temperature or the longer the time were given respectively, the more those differences were observed to be significant.From the immunoelectrophoresis, the number of the precipitation lines increased in the each fraction of the heated casein(125°C for 30 minutes) separated by DEAE-cellulose column chromatography compared to that of the casein heated at 115°C or below. No line, however, was found clearly in that of the 135°C for 30 minutes. Under this condition, it seemed that the antigenicities of casein were almost destroyed by heating. In the starch gel electrophoretic pattern, it was found that the fractions of the casein heated at 135°C for 30 minutes were also diffused and blurred. From the ultraviolet absorption spectra, it was found that the intensities of absorbancy of casein at 250 and 305mμ were increased together with higher and longer heating.3. Casein (0.25% solution)heated at 70°C for 144 hours and at 80°C for 72 hours were apparently different from the unheated casein in the DEAE-cellulose column chromatogram, and immune and starch gel electrophoretic patterns respectively. The immunoelectrophoretic spectrum of the casein heated at 80°C for 72 hours was almost similar to that of the casein heated at 125°C for 30 minutes. The chromatographic and electrophoretic patterns of the casein solution containing 15% lactose were changed more remarkably by heating than that of the single casein solution heated under the same condition.In the ultraviolet absorption spectra, the intensity of absorbancv of casein at 250 and 305 mμ was increased together with the increase of heating temperature and time. Furthermore, the presence of 15% lactose in casein solution was found to increase the intensity of the ultraviolet absorption and tended to undergo a hypsochromic displacement of maximum absorption from 280 to 265mμ.
- 公益社団法人 日本畜産学会の論文
公益社団法人 日本畜産学会 | 論文
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- 親子鑑別における血液型の有効性 (豚の血液型に関する研究-5,6-)
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