滅菌牛乳の保存中における遊離アミノ酸類の変化

概要

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Changes in the composition of free amino acids and related compounds in the sterilized milk samples, prepared by a direct steam injection method (150°C) and aseptically packed, during preservation were investigated.During preservation, the concentration of free amino acids, phosphoserine, glycerophosphoethanolamine, phosphoethanolamine, urea and taurine was increased. Resembrance was observed between the pattern of increased free amino acids and that of amino acid composition of whole casein or β-casein.Two substances X1 and X2 which were not existed in the freshly prepared samples, were formed and their concentration was also increased during preservation. The substances X1 and X2 were presumed as leucyl-glutamic acid and α-orγ-glutamyl-leucine respectively.Discussion was given to the mechanism of increase in the concentration of free amino acids and related compounds during preservation.
社団法人日本畜産学会の論文