牛乳の熱安定性:カゼインミセルのCa塩の形態とγ-カゼインA型との関係

概要

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Milk heat-stability increased with a pH-rise when heated to 123°C at pH of 6.4 to 7. 2. As the content of colloidal calcium phosphate [Ca3(PO4)2] in micelle increased in parallel with a pH-rise, this calcium salt seemed to have an action of dissociating the casein micelle. It seemed that the portion of the peptide chain (unknown substance) containing 4 molecules of Ser-P, which was produced when β-casein was changed to γ-casein, associated to αs-casein, contributed to the combination of calcium phosphate, and fulfilled a role to keep the stable micelle structure. Addition of γ-casein A to type-B milk further increased calcium phosphate in micelle and presumably formed a complicated caseinate complex. The conversion of type-B milk into type-A milk by γ-casein A seemed to be due to the reduction of calcium phosphate and κ-casein.
社団法人日本農芸化学会の論文