Colloidal Calcium Phosphate-cross-linkage in Casein Micelles.

酪蛋白胶束中的胶体磷酸钙交联。

• 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
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-63560134/
• 关键词: Casein; Casein micelle; Calcium phosphate; High performance gel chromatography; Heating; Cooling; beta-Casein; 高速液体クロマトグラフィ; コロイド状リン酸カルシウム; 高速液体ゲルクロマトグラフィー

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，磷酸盐（CCP）参与牛奶加工（例如G和冻结）。 CCP-CROSSS-LINCAGE与冷却过程中血清酪蛋白释放之间的易变。证实CCP ONTENT在加热Casele胶束分散剂（CMD）时增加了CCP，并在60-90°C下浓缩CMD 10分钟或135-140或135-140 °C为15-75秒，CCP交联的酪蛋白含量从CMD中的51.9降低至46.1％，在135-140 C上在135-140 C上浓度为52.5 sept - CCP战争的骨料从49.3降低至68.3％ - 通过CCP和β-Casein链接在冷却时没有交联并释放，从46.2增加到69.9％，并从总尊敬的22.0％中增加了beta-casein的增加。 β-Casein和其他酪蛋白征集物被认为是冷却时β-蛋白释放减少的原因。

项目成果

Takayoshi Aoki, Taketoshi Umeda and Yoshitaka Kako: "Cleavage of the linkage between colloidal calcium phosphate and casein on heating at high temperature." Journal of Dairy Research.

Takayoshi Aoki、Taketoshi Umeda 和 Yoshitaka Kako：“高温加热时胶体磷酸钙和酪蛋白之间的键断裂。”

Takayoshi Aoki,Nagisa Yamada and Yoshitaka Kako: "Relation between colloidal calcium phosphate cross-linkage and releaseof β-casein from bovine casein micelleson cooling." Agric.Biol.Chem.

Takayoshi Aoki、Nagisa Yamada 和 Yoshitaka Kako：“胶体磷酸钙交联与牛酪蛋白胶束冷却中 β-酪蛋白的释放之间的关系。”

Takayoshi Aoki,Taketoshi Umeda and Yoshitaka Kako: "Cleavage of the linkage between colloidal calcium phosphate and casein on heating at high temperature." Journal of Dairy Research.

Takayoshi Aoki、Taketoshi Umeda 和 Yoshitaka Kako：“高温加热时胶体磷酸钙和酪蛋白之间的键断裂。”

Takayoshi Aoki,Nagisa Yamada and Yoshitaka Kako: "Relation between colloidal calcium phosphate cross-linkage and release of β-casein from bovine casein micelles on heating." Agric Biol.Chem.

Takayoshi Aoki、Nagisa Yamada 和 Yoshitaka Kako：“胶体磷酸钙交联与加热时牛酪蛋白胶束释放 β-酪蛋白之间的关系。”

Takayoshi Aoki,Taketoshi Umeda and Yoshitaka Kako: "Cleavege of the linkage between colloidal calcium phosphate and casein on heating milk at high temperature." Journal of Dairy Research.

Takayoshi Aoki、Taketoshi Umeda 和 Yoshitaka Kako：“高温加热牛奶时胶体磷酸钙和酪蛋白之间的连接断裂。”