環境条件による蛋白質の状態変化 (第 2 報)
蛋白質の等電沈澱の際の温度の影響
1971 年 22 巻 5 号 p. 296-301
詳細
1971 年 22 巻 5 号 p. 296-301
To systematically study the phenomena that were caused by the denaturalization of protein, some experiments were made, continued from the previous report.
The 3% solution of milk casein was warmed at 20, 30, 40, 50, 60, 70 and 80°C respectively, and precipitated at the isoelectric point, being stirred constantly with Magmixstirrer. There were various shapes of the precipitate and at 40, 50, and 60°C, the precipitates agglomerated into a ball.
When milk and soybean casein were precipitated by acid, precipitates showed various figures at different temperatures (at 20, 30, 40, 50 and 60°C for milk and at 25, 40 and 60°C for soybean casein) similarly to milk casein. The particle sizes of the precipitates became larger as the temperature rose.
