한국축산식품학회지 (Food Science of Animal Resources)

  • 제22권2호
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  • Pages.179-182
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  • 2002
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  • 2636-0772(pISSN)
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  • 2636-0780(eISSN)
한국축산식품학회 (Korean Society for Food Science of Animal Resources)
권호 표지

열처리로 야기되는 우유 유청 단백질의 반응

Heat-Induced Reaction of Bovine Whey Proteins

  • 이유라 (전남대학교 식품영양학과) ;
  • 홍윤호 (전남대학교 식품영양학과)
  • 발행 : 2002.06.01
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⟨ 이전 논문 다음 논문 ⟩

초록

$\alpha$-La(holo-, apo form)과 $\alpha$-La과 $\beta$-Lg의 혼합물의 열 처리 시 변화의 정도를 DSC를 실시하여 비교하였다. Holo-$\alpha$-La의 열 변성 정점 온도(Td)는 apo-$\alpha$-La에 비해 높게 나타남으로써 열에 의한 변성에 더 안정함을 알 수 있었다. 두 종류 $\alpha$-La의 혼합물의 경우 Td는 일치하지 않았으며 ago-$\alpha$-La이 holo-$\alpha$-La보다 더 낮게 나타났는데 이는 apo-$\alpha$-La이열에 더 불안정함을 의미한다. $\alpha$-La과 $\beta$-Lg의 혼합물의 경우 hole-$\alpha$-La과 $\beta$-Lg의 혼합물의 변성 온도는 holo-$\alpha$-La 하나만을 열처리 했을 때보다 변성 온도가 더 낮아져서, 열에 의한 변성이 $\beta$-Lg의 유리 SH기에 의해 촉진되었음을 유추할 수 있었고, ago-$\alpha$-La과 $\beta$-Lg의 혼합물의 경우 변성 온도는 apo-$\alpha$-La하나만을 열처리 했을 때보다 변성 온도가 2배 가까이 상승하면서, 열 처리에 더 안정해짐을 보여주었다. $\beta$-Lg의 열 변성 양상은 pH 6.8의 조건에서 살펴보았을 때 가열 초기 단계부터 다소불안정한 peak를 보였으며 $\alpha$-La과 혼합되었을 때 변성을 더 촉진시키면서 열에 불안정해짐을 시사하였다.

Using differential scanning calorimetry (DSC), changes underwent by a mixture of $\alpha$-lactalbumin ($\alpha$-La) and $\beta$-lactoglobulin ($\beta$-Lg) during heat treatment were studied, yielding useful information for the dairy industry. Results of the DSC showed that the heat denaturation temperature of the hobo-$\alpha$-La was higher than that of apo-$\alpha$-La, suggesting hole-$\alpha$-La‘s greater stability. The denaturation temperature of a mixture of holo-$\alpha$-La and $\beta$-Lg was also slightly lower than that of holo-$\alpha$-La alone. The denaturation temperature of an apo-$\alpha$-La and $\beta$-Lg mixture was higher than that of holo-$\alpha$-La and $\beta$-Lg, suggesting that the heat stability of apo-$\alpha$-La was increased by $\beta$-Lg. Based on these results, it is possible to conclude that a mixture of holo-$\alpha$-La and $\beta$-Lg is more intensively affected by an increase in temperature than other samples, and that free sulphydryl groups seem to take part in this heat-induced denaturation.

키워드

참고문헌

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