Colloidal Calcium Phosphate-cross-linkage in Casein Micelles.

酪蛋白胶束中的胶体磷酸钙交联。

基本信息

批准号：
63560134
负责人：
AOKI Takayoshi
金额：
$ 1.22万
依托单位：
Kagoshima University
依托单位国家：
日本
项目类别：
Grant-in-Aid for General Scientific Research (C)
财政年份：
1988
资助国家：
日本
起止时间：
1988 至 1989
项目状态：
已结题

项目摘要

It is recognized that colloidal calcium phosphate (CCP) participates in characteristics of casein micelles in milk processing such as heating, cooling and freezing. However, the state and role of CCP has not yet been elucidated sufficiently. In the present study, the effects of heating on CCP-cross-linkage and the relation between CCP-cross-linkage and the release of serum casein on cooling were examined.It was confirmed that CCP content was increased on heating casein micelle dispersion (CMD) and concentrated CMD at 60-90 ﾟC for 10 min or 135-140ﾟC for 15-75 sec. The content of casein aggregates cross-linked by CCP was decreased from 51.9 to 46.1% in CMD and 52.5 to 43.6% in concentrated CMD on heating at 135-140 C for 75 sec, indicating the cleavage of the CCP-cross-linkage.CCP-increased CMD was prepared by addition of calcium and phosphate. The content of casein aggregates cross-linked by CCP was increased from 49.3 to 68.3%. The amount of serum casein released from casein micelles was decreased with increasing CCP content. When the CCP content was increased to a large extent, beta-casein released on cooling was decreased from 31.8 to 2.1% of the total casein while beta-casein cross-linked by CCP and beta-casein which is not cross-linked and not released on cooling were increased from 46.2 to 69.9% and from 22.0 to 28.0% of the total beta-casein, respectively. The increase in beta-casein cross-linked by CCP and strengthening of interaction between beta-casein and other casein constituents were considered to be reasons for the decrease of beta-casein release on cooling.

人们认识到，磷酸胶体钙（CCP）参与牛奶加工中的胶束的特征，例如加热，冷却和冷冻。但是，CCP的状态和作用尚未充分阐明。 In the present study, the effects of heating on CCP-cross-linkage and the relationship between CCP-cross-linkage and the release of serum casein on cooling were examined.It was confirmed that CCP content was increased on heating casein micelle dispersion (CMD) and concentrated CMD at 60-90 ﾟC for 10 min or 135-140ﾟC for 15-75 sec. CCP交联的酪蛋白聚集体的含量在CMD中从51.9％提高到46.1％，在135-140 c的加热时，在75秒的加热时将52.5％提高到43.6％，表明CCP-Cross-linkage.ccp-linkage.ccp-cross-link.ccp-cross.ccp incraved cmd cmd cmd by Addecium by添加了计算和磷酸化。通过CCP交联的情况汇总的含量从49.3增加到68.3％。随着CCP含量的增加，从病例胶束释放的血清病例量减少。当CCP含量在很大程度上增加时，冷却时释放的β-Casein从31.8降低到总体情况的2.1％，而与CCP和Beta-Casein交联的β-Casein并未交叉链接，并且在冷却时未释放的beta-casein从46.2％增加到46.2％，并从46.2％增加到69.9％，从22.0.0.0.0.0.0.0.0.0.0.0.0.0.0.0.0.0.0.0％。通过CCP交联的β-Casein的增加以及β-蛋白与其他病例构成之间相互作用的增强被认为是冷却时β-酶释放减少的原因。