発酵によるアレルゲン性乳たんぱく質の減少について

• 下橋 淳子

  駒沢女子短期大学

• 寺田 和子

  駒沢女子短期大学

書誌事項

タイトル別名

• Decrease of Allergenic Milk Protein by Fermentation

抄録

To examine the effective use of food to decrease the milk allergy of fermented milk products, we measured the milk allergen, α_S1-casein and β-lactoglobulin in yogurt which changed the fermentation temperature and time, while acid milk changed the lactic acid concentration and marketable fermented milk products.<BR>A temperature of 37.5°C was the most effective fermentation temperature of yogurt for decreasing the milk allergen compared with 30.0, 37.5 and 45.0°C.<BR>α_S1-Casein in yogurt decreased abOut 20-50% of the raw milk based on the difference in the fermentation temperature.β-Lactoglobulin in yogurt disappeared afte ra long fermentation in spite of the ferrnentation temperature.<BR>We could not recognize a clear relation between the concentration of lactic acid and the decrease in the β_S1-casein and 3 β-lactoglobulin.<BR>It was suggested that these decreases are rlated to the proteolysis by lactic acid bacterium except for the acid degradation by lactic acid.<BR>The ratio of α_S1-casein and β-lactoglobulin in the milk protein of marketable fermented milk products were quite varied, but we could not detect β-lactoglobulin in the fermented milk products which included less than 8% fat free matter.

収録刊行物

• 日本食生活学会誌

  日本食生活学会誌 12 (1), 62-67, 2001

  日本食生活学会

詳細情報

• CRID: 1390001205199156736
• NII論文ID: 130004048772
• DOI: 10.2740/jisdh.12.62
• ISSN: 18812368
• ISSN: 13469770
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可