牛乳中のTemperature-sensitive caseinの2,3の性質について

五十嵐 康雄; 斎藤 善一

doi:10.2508/chikusan.41.262

Some properties of temperature-sensitive casein in cow's milk

Yasuo IGARASHI, Zenichi SAITO

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JOURNAL FREE ACCESS

1970 Volume 41 Issue 5 Pages 262-269

DOI https://doi.org/10.2508/chikusan.41.262

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Published: May 25, 1970 Received: October 30, 1969 Available on J-STAGE: March 10, 2008 Accepted: - Advance online publication: - Revised: -
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Date of correction: March 10, 2008 Reason for correction: - Correction: PDF FILE Details: -

Date of correction: March 10, 2008 Reason for correction: - Correction: PDF FILE Details: -

Date of correction: March 10, 2008 Reason for correction: - Correction: DTRECEIVED Details: Wrong : 19691130
Right : 19691030

Date of correction: March 10, 2008 Reason for correction: - Correction: ABSTRACT Details: Wrong : Temperature-sensitive (TS-) casein was obtained by gel filtration on a Sephadex G-100 column (2.8×47.5cm) from the temperature sensitive fraction in casein. The molecular weight of the TS-casein was estimated as 32, 000 from the elution volume. It consisted mainly of two components observed by starch gel electrophoresis. Amino acid determination showed high proline and leucine contents (15.0% and 14.06% respectively of the total amount of detected amino acids) as compared with the whole casein. When the solution of TS-casein was warmed at rates of 1.5°C/min. and 3.2°C/min., similar turbidity curves were obtained, while a rate of 0.78°C/min. resulted in a somewhat higher turbidity. A stepwise elevation of temperature showed a rapid increase of turbidity within 40 seconds following the temperature change. Addition of chemicals, NaCl, MgCl₂, sodium citrate, CaCl₂, 2-mercaptoethanol and formalin, except-
ing formalin gave no remarkable alteration on the turbidity. Frozen storage (at -17°C for 19 days) resulted in a slight decrease of turbidity.
The contents of this paper had been reported at the 55th annual meeting of Japanese Zootechnical Science (1968).
Right : Temperature-sensitive (TS-) casein was obtained by gel filtration on a Sephadex G-100 column (2.8×47.5cm) from the temperature sensitive fraction in casein. The molecular weight of the TS-casein was estimated as 32, 000 from the elution volume. It consisted mainly of two components observed by starch gel electrophoresis. Amino acid determination showed high proline and leucine contents (15.0% and 14.06% respectively of the total amount of detected amino acids) as compared with the whole casein. When the solution of TS-casein was warmed at rates of 1.5°C/min. and 3.2°C/min., similar turbidity curves were obtained, while a rate of 0.78°C/min. resulted in a somewhat higher turbidity. A stepwise elevation of temperature showed a rapid increase of turbidity within 40 seconds following the temperature change. Addition of chemicals, NaCl, MgCl₂, sodium citrate, CaCl₂, 2-mercaptoethanol and formalin, excepting formalin gave no remarkable alteration on the turbidity. Frozen storage (at -17°C for 19 days) resulted in a slight decrease of turbidity.
The contents of this paper had been reported at the 55th annual meeting of Japanese Zootechnical Science (1968).

Date of correction: March 10, 2008 Reason for correction: - Correction: DTPUB Details: Right : 19700525

Date of correction: March 10, 2008 Reason for correction: - Correction: PDF FILE Details: -

Abstract

Temperature-sensitive (TS-) casein was obtained by gel filtration on a Sephadex G-100 column (2.8×47.5cm) from the temperature sensitive fraction in casein. The molecular weight of the TS-casein was estimated as 32, 000 from the elution volume. It consisted mainly of two components observed by starch gel electrophoresis. Amino acid determination showed high proline and leucine contents (15.0% and 14.06% respectively of the total amount of detected amino acids) as compared with the whole casein. When the solution of TS-casein was warmed at rates of 1.5°C/min. and 3.2°C/min., similar turbidity curves were obtained, while a rate of 0.78°C/min. resulted in a somewhat higher turbidity. A stepwise elevation of temperature showed a rapid increase of turbidity within 40 seconds following the temperature change. Addition of chemicals, NaCl, MgCl₂, sodium citrate, CaCl₂, 2-mercaptoethanol and formalin, excepting formalin gave no remarkable alteration on the turbidity. Frozen storage (at -17°C for 19 days) resulted in a slight decrease of turbidity.
The contents of this paper had been reported at the 55th annual meeting of Japanese Zootechnical Science (1968).

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