Gelation of the complex between .KAPPA.-casein and .BETA.-lactoglobulin.

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概要

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• The gelation of the complex between κ-casein and β-lactoglobulin was examined. The apparent viscosity of the mixture of κ-casein and β-lactoglobulin increased by heat treatment. The mixture formed a gel at the concentration of 8% (w/w). The gel formation was accelerated by the chymosin treatment. The mixture of κ-casein and β-lactoglobulin in each concentration of 1.5% gelled by the addition of chymosin after heat treatment. Forming the complex between κ-casein and β-lactoglobulin was necessary to the gel formation. Therefore, heat treatment of above 70°C was demanded. Turbidity increased and the relative content of soluble protein decreased accompanied with gel formation. The addition of calcium ion to the heated solution produced an increase in turbidity. The larger the protein concentration was, the larger the breaking stress of the formed gel was. The addition of calcium ion weakened the breaking stress of the gel.

• 財団法人 学会誌刊行センターの論文

著者

• 伊吹 文男

  Laboratory of Nutritional and Food Chemistry, Department of Agricultural Chemistry, Faculty of Agric

• 土井 裕司

  Laboratory of Nutritional and Food Chemistry, Department of Agricultural Chemistry, Faculty of Agric

• 金森 正雄

  Laboratory of Nutritional and Food Chemistry, Department of Agricultural Chemistry, Faculty of Agric

• 土井 裕司

  Laboratory of Nutritional and Food Chemistry, Department of Agricultural Chemistry, Kyoto Prefectural University

• 黄 国風

  Taiwan National Chia-Yi Institute of Agriculture, Chia-Yi City

• 井手 野祥次

  Laboratory of Nutritional and Food Chemistry, Department of Agricultural Chemistry, Kyoto Prefectural University

• 伊吹 文男

  Laboratory of Nutrition and Food Chemistry, Department of Agricultural Chemistry, Kyoto Prefectural University

• 土井 裕司

  Laboratory of Nutrition and Food Chemistry, Department of Agricultural Chemistry, Kyoto Prefectural University

• 金森 正雄

  Laboratory of Nutrition and Food Chemistry, Department of Agricultural Chemistry, Kyoto Prefectural University

関連論文

• 鶏胚漿尿膜のシアリダーゼに関する研究(農芸化学部門)
• 孵卵中の鶏胚の生化学研究(農芸化学部門)
• 精製ナストリプシンインヒビターの光学的性質(農芸化学部門)
• ナス果皮透析性トリプシン・インヒビターの均一性について(農芸化学部門)
• 牛乳のκ- カゼインに関する研究 VI : サクシニル化κ- カゼインの構成成分とα_S-カゼイン安定化能(農芸化学部門)
• 牛乳のκ- カゼインに関する研究 V : 化学修飾(農芸化学部門)
• 牛乳のκ- カゼインに関する研究 IV : α_S-, およびκ- カゼインに対する Ca の吸着(農芸化学部門)
• 牛乳のκ- カゼインに関する研究 III : 二, 三の性質(農芸化学部門)
• 卵たんぱくに関する研究 VI : トリプシンインヒィビターとフラボムコイドについて(農芸化学部門)
• ナス果皮の透析性および非透析性プロティナーゼ・インヒビターの同一性(農芸化学部門)
• ヒメジオンのチオバルビツール酸反応物質(農芸化学部門)
• 牛乳のκ- カゼインに関する研究 II : 不均一性(農芸化学部門)
• 牛乳のκ- カゼインに関する研究 I : 純度からみた調製法の再検討(農芸化学部門)
• NEW METHODS FOR THE DETERMINATION OF RENNIN ACTIVITY WITH κ-CASEIN
• Presence of O-Glycosidic Linkage through Serine Residue in κ-Casein Component from Bovine Mature Milk
• MINOR COMPONENTS OF REDUCED BOVINE κ-CASEIN
• SUSCEPTIBILITY OF κ-CASEIN COMPONENTS TO VARIOUS PROTEASES
• Gelation of the complex between .KAPPA.-casein and .BETA.-lactoglobulin.
• Gelation of the heat-induced complex between .KAPPA.-casein and .ALPHA.-lactalbumin.

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