牛乳蛋白質の加熱変性におよぼすパラクロル水銀安息香酸(PCMB)の影響

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タイトル別名
  • Effect of p-chloromercuribenzoate on protein interaction in heated skimmilk
  • ギュウニュウ タンパクシツ ノ カネツ ヘンセイ ニ オヨボス パラクロル スイギン アンソクコウサン PCMB ノ エイキョウ エイブン

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The effect of PCMB on the interaction of milk proteins induced by heat-treatment was investigated.<br>Skimmilk was made 0.2mM with PCMB and held at 4°C for 8 to 24hr before heating. PCMB treated milk was then heated at temperatures ranging from 65°C to 95°C and the nitrogen distribution, Sephadex gel filtration, PAE patterns and the stabilizing ability of κ-casein prepared from it were studied.<br>The decrease of NCN by heating milk at 80°C for 10min and 95°C for 5min were 10.5% and 14.8%, respectively, in PCMB treated milk, while those of control (heated in the absence of PCMB)milk were 31.9% and 39.5%, respectively. This preventive effect of PCMB on the heat denaturation of whey protein was also found in Sephadex G-100 gel filtration patterns of heated milk, that is, the relative area of components corresponding to whey proteins was larger in PCMB treated milk than with control milk.<br>The results of PAE showed that κ-casein interacted with other protein fractions in heated milk, this interaction being inhibited in PCMB treated milk.<br>κ-Casein prepared from heated milk did not possess the αs-casein stabilizing ability, but, from heated PCMB treated milk, κ-casein with the full stabilizing ability was obtained.<br>When skimmilk was heated soon after the addition of PCMB, the preventive effects of PCMB on whey protein denaturation were not found. In this case, PCMB might react non-specifically with the heat activated sites other than SH in heated milk.

収録刊行物

  • 日本畜産学会報

    日本畜産学会報 40 (11), 476-482, 1969

    公益社団法人 日本畜産学会

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