Wrightiana calysina("Pohon Litsusu")の凝乳酵素で調製したカ-ドの走査型電子顕微鏡ならびにポリアクリルアミドゲル電気泳動による観察

概要

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Five milliliters of skim milk (pH 6.7) were incubated with either 0.5ml of “Litsusu” enzyme (473 N μg/ml) or with 0.2mg (0.004% w/v) of calf rennet at 40°C for 90min. The milk curd structure under scanning electron microscopy (SEM) were similar between “litsusu” curd and rennet curd. The two curds exhibited network structures consisting of spherical particles linked together by short and thin bridges. However, “litsusu” curds prepared at a temperature higher than 70°C or at alkaline pH showed network structure fused and clumps of casein micelles. When skim milk (pH 6.7) was incubated at 40°C for 90min, the rate of casein micelles aggregation in both curds was proportional to CaCl2 or enzyme concentrations. No appreciable change in the polyacrylamide gel electrophoretic patterns was observed among “litsusu” curds prepared under our various experimental conditions.