牛乳カードの大豆タンパク質の取り込み  [in Japanese] Incorporation of Soy Proteins into Curds of Cow Milk  [in Japanese]

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Abstract

牛乳に乳酸菌を加え90分間発酵させた後,レンネットを加え,種々の量の7Sグロブリン,11SグロブリンおよびSIを添加してカード形成させたところ,以下の結果を得た.<br>(1) 7Sグロブリン,11SグロブリンおよびSIを添加して30°C,12時間静置することによって全てカード形成した.<br>(2) 7Sグロブリンは全てのサブユニットがカードに取り込まれる.しかも,11SグロブリンおよびSIよりカードに取り込まれ易い.しかし,カードは柔らかくなる.<br>(3) 11Sグロブリンは単独ではカードに取り込まれ難く,特にASIIIが取り込まれ難い.また,カードは柔らかくならない.<br>(4) SIでは11Sグロブリンもカードによく取り込まれる.つまり,7Sグロブリンが存在すると,11Sグロブリンは取り込まれ易くなる.特にASIIIが取り込まれ易くなる.また,カードは柔らかくならない.

Rennet and various amounts of 7S globulin (7S), 11S globulin (11S) and soy isolate (SI) were added to cow milk fermented by lactic acid bacteria. When left to stand at 30°C for 12 hours after the addition of 7S, 11S or SI, curd was formed in all the samples. The order of the amounts of soy proteins incorporated into the curds was 7S>SI>11S. In the samples to which 7S or SI were added, all the subunits of 7S were very efficiently incorporated into the curd. 11S was more efficiently incorporated into the curd in the case of the addition of SI than in the case of 11S alone, although the efficiency is still lower than that of 7S. The curd formed in the presence of 7S tended to become soft, while other curds did not.

Journal

  • Nippon Shokuhin Kagaku Kogaku Kaishi

    Nippon Shokuhin Kagaku Kogaku Kaishi 47(5), 378-383, 2000-05-15

    Japanese Society for Food Science and Technology

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Codes

  • NII Article ID (NAID)
    10007575457
  • NII NACSIS-CAT ID (NCID)
    AN10467499
  • Text Lang
    JPN
  • Article Type
    Journal Article
  • ISSN
    1341027X
  • NDL Article ID
    5336362
  • NDL Source Classification
    ZP34(科学技術--食品工学・工業)
  • NDL Call No.
    Z17-126
  • Data Source
    CJP  CJPref  NDL  J-STAGE 
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